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.
