TOMATOES WITH RICE

This is one of the most typical dishes that every roman family eats on sunday....

For 4

- 8 big tomatoes

- 1 ½ fistful of rice each tomatoes

- garlic

- EVO oil

- basil

- salt

·      Take the tomatoes and cut them horizontally, paying attention to let  the tomatoes underside bigger than the top part..

·      Take the seed out, put a pinch of salt in the tomatoes and turn them upside-down to drain the liquid.

·      Add rice, chopped basil and garlic, salt  and oil as you like to the tomatoes pulp.

·      With the mixture, fill the tomatoes and put them in an oiled backing pan.

·      Put on each tomato the top part, previously cut  and preserved.

·      Put in the oven for 45 min  at 356° F (18o° C ).

FRIED MOZZARELLA CHEESE

    For 4

    - 300 gr mozzarella cheese

    - 2 eggs

    - White flour as needed

    - Breadcrumb

    - Frying oil

·      Cut into cubes, not too small, the mozzarella and flour it.

·      Beat the eggs with a pinch of salt and immerse the floured mozzarella cubes.

·      Then dip the cubes in the breadcrumb and fry.

·      Serve the dish when it’s still hot.

FRIED ZUCCHINI FLOWERS WITH MOZZARELLA CHEESE AND ANCHOVIES

For 4

- 8 zucchini flowers

- 8 anchovies

- 50 gr mozzarella cheese

- frying oil

 For the batter

- 200 ml ice-cold beer

- 200 gr flour

- 1 egg

- salt as needed

·            Wash delicately the zucchini flowers and cut off the central pistil.

·            Fill each flower with a bit of mozzarella and one anchovy.

·            Now you have to prepare the batter. Add to the flour, one beaten egg, a pinch of salt and the ice-cold beer. Let it stand for 15 min. and then immerse the zucchini flowers in the batter.

·            Deep fry them until they are golden brown. Serve the flowers when they are still hot!!!!