Host recipe: Gaetano’s Pomodorini di Riso (rice stuffed tomatoes)
Discover the secrets to perfecting this beloved Roman dish
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Our host Gaetano, born and raised in Naples, is passionate about sharing classic Italian cuisine with guests from all over the world. His menu is inspired by traditional Mediterranean cuisine with touches of typical Neapolitan flavors. From a pizza and pasta cooking class to a fun walking food tour with a mouthwatering meal, Gaetano is the perfect guide to Napoli cuisine and culture.
One of his signature dishes is Pomodori di Riso, which translates to rice stuffed tomatoes. With its stunning presentation and easy to serve portions, these flavorsome stuffed tomatoes are sure to become your new favorite dish.
Pomodorini di riso for 4 people
400 grams Carnaroli rice
300 grams tomato pulp
150 grams spring onion
1 liter of vegetable broth (made with celery, carrot and onion)
300 grams tomato sauce
2.5 grams agar agar powder
1 teaspoon of turmeric powder
Risotto with tomato sauce:
Cut celery, carrot and spring onion into pieces and put it all in a pot. Add in tomato pulp and olive oil.
Turn on low heat and cook for an hour.
Use a blender to mix and let it shimmer for a few minutes more.
Add a pinch of salt.
Heat the rice grains in a large saucepan until translucent and then add the first ladle of vegetable stock.
Cook over a medium heat and keep stirring until all the stock is absorbed, add the tomato while stirring.
Repeat until all the stock has been used and the risotto is thick and glossy.
Add parmesan cheese, butter, a teaspoon of turmeric and a sprinkling of pepper.
Let it rest and cool for a few minutes.
Wet your hands with water so that the rice won’t stick. Form a rice ball, then put a toothpick in each ball and lay it on a saucer.
Once you finish rolling the rice balls, put them in the freezer until they’re semi-frozen, then take them out.
Now it is time to prepare the tomato jelly to coat the rice balls so that they look like real tomatoes!
Pour the tomato sauce into a saucepan and add the agar agar powder.
Put the saucepan on the stove and bring the gelatin to boil, then turn off the heat and pour the jelly into a cup suitable for dipping the balls.
Dip the rice balls in the jelly by holding the toothpick and shaking them to get the excess gelatine down. The agar in contact with the cold will solidify almost immediately.
Once all the balls have been covered with jelly, remove the toothpicks and place the tomatoes on a saucer.
Pick a cherry tomato leaf and cover the hole on your new tomatoes.
Crush the bread crusts to make breadcrumbs. In a pan, add olive oil and breadcrumbs, stir until it turns brown.
Put a layer of cooked breadcrumbs on the plate, place the tomatoes on top and add some fresh basil leaves.
In general, acidic dishes like tomato are perfect to pair with young white wines with light, soft, fruity or floral accents.
Next time you’re in Naples, make sure you check out Gaetano’s Eatwith experiences. Learn to make pizza or pasta like a true Italian at his cooking class, eat your way through Naples on a half day food tour, and discover traditional Neapolitan delights in his beautiful apartment.
Discover our other host recipes here.