Main Course, Starter

Stuffed Tomatoes with Tomato-Shrimp Risoni

4 People 20 Min.
  • 1 bunch of tomatoes
  • 150g tomato-shrimp risoni
  • 5 cl olive oil
  • ½ a bunch of parsley
  • Salt and pepper
  • Cut the tops off the tomatoes, making sure the stems remain attached. Drain without tearing them apart.
  • Place them on a baking tray lined with baking paper, drizzle with olive oil and season with a good pinch of salt and sugar.
  • Grill in the oven for 10 minutes.
  • Meanwhile, cook the pasta in stock or salted water for 10-12 minutes over low heat.
  • Mince the parsley.
  • Remove the tomatoes from the oven, fill with the hot cooked pasta, season with salt and pepper and cover with parsley.

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