Ingredients
SERVES 4
– 150 g black rice
– 4 medium tomatoes hollowed-out and inner parts coarsely chopped
– 1 onion chopped
– 1 garlic clove chopped
– a dash of oregano
– 1 tbsp. parsley chopped
– 2 salted anchovies finely chopped
– 5 fresh basil leaves chopped
– 50 g mozzarella diced
– 4 slices of Brie
– EVO to taste
– salt to taste
– black pepper to taste
Directions
Fill a pot with abundant salted water and boil the rice for ab. 40 minutes. Once cooked, drain and transfer the rice into a large salad bowl. Then, combine the rice to the tomatoes insides, mozzarella, basil, onion, garlic, oregano, parsley and anchovies. Dress with salt and black pepper and stir well. At this point, stuff the tomatoes and put them in the oven at 180°C for ab. 25-30 minutes. A few minutes before removing them from the oven, place the Brie on top of each tomato and keep cooking until the cheese has fully melted. Turn the oven off and let the tomatoes sit inside for ab. 10 minutes before serving.