Gemista
Greek stuffed tomatoes and peppers with rice, herbs, and vegetables.
Ingredienti
- pomodoro grande4 pz
- peperone4 pz
- riso180 g
- cipolla1 pz
- aglio2 spicchi
- prezzemolo25 g
- menta10 g
- olio d'oliva5 cucchiaio
- patata400 g
- sale1 a piacere
Istruzioni
Cut the tops off the tomatoes and peppers, carefully remove the flesh; finely chop the tomato flesh.
Fry the onion and garlic in oil, add the rice and heat for 2 minutes.
Add the tomato flesh, herbs, salt and pepper; simmer for 5 minutes — the rice should remain half-cooked.
Fill the vegetables with the rice mixture to ¾ capacity, cover with the tops.
Place in a baking dish together with potato wedges, drizzle with oil and add a little water.
Bake at 180 °C for 55–65 minutes, until the rice and vegetables are tender.
Altre ricette
Avgolemono Chicken Soup
Greek lemon chicken soup with rice and an egg-lemon finish.
Briam
Greek roasted vegetables with potatoes, zucchini, eggplant, and tomatoes.
Gigantes Plaki
Large white beans baked in tomato sauce with herbs.
Greek Lemon Potatoes
Roasted potatoes with lemon, garlic, olive oil, and oregano.