black gallon
  • Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 4

A dish that is good to eat both hot and cold, is easy to prepare and has a good presentation.


  • 4 large, ripe round tomatoes
  • 120 gr risotto rice
  • handful of well-squeezed pickled capers
  • jar of pitted black olives
  • 4 small sausages
  • 1 small mozzarella
  • Origan
  • extra virgin olive oil


  1. Wash the tomatoes and, after removing a small slice where the stalk was, which must be kept, empty them, being careful not to pierce them.
  2. Go through a dense-weave vegetable mill, the pulp removed and add it to the raw rice, add all the other ingredients: whole olives, capers, sliced ​​sausages and finely chopped mozzarella. Season with oregano, oil, and salt to taste.
  3. Salt the tomatoes internally and stuff them with the mixture thus obtained.
  4. Place them in an oven dish, putting the tomato lids back in their place, to prevent the rice from drying out too much. Pass a little more oil.
  5. Bake in a hot oven until the rice is cooked (about 20 minutes).
  6. They can be tasted both hot and cold, depending on the climate, and to your liking.

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