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!!!!

SHELLED FAVA BEANS AND PECORINO CHEESE

 This traditional roman food, aged more than 2000 years, is typical of the Mayday dinner.

For 4

- 400 gr of fava beans

- 250 gr of roman pecorino cheese

Shell the fava beans and wash them. Once drain, taste the fava beans with slices of  roman pecorino cheese.

BRUSCHETTA WITH CHERRY TOMATOES

For 4

- 4 slices of bread

- 200 grams of cherry tomatoes

- garlic as needed

- basil  as needed

-oregano as needed

- EVO oil

- salt as needed

• Wash and cut the tomatoes, chop the basil and then put them together with oregano, oil and salt. 
• Toast the bread on the grill or in the oven and once ready, season it with garlic.
• To finish, cover the bruschetta with a generous dose of  dressed tomatoes and a drizzle of oil.