Guido's Family Recipe ‘Pomodori col Riso’ (baked rice-filled tomatoes)

Guido's family recipe for Pomodori col Riso

 

‘Pomodori col Riso’ (baked rice-filled tomatoes) is a classic Italian Summer dish with variations in different regions. This is the roman version, that my nonna and mamma used to make, with roast potatoes added to it. Traditionally, it’s served at room temperature and enjoyed at picnics on the beach.

Pomodori col Riso

Ingredients (serves 6): 6 large ripe tomatoes, 500g (17.6 oz) of potatoes, 1 clove of garlic, 6 tbsp ‘arborio’ or ‘ribe’ uncooked rice, 3 tbsp extra virgin olive oil, salt and fresh basil to taste.

Method: Cut off the ‘top cap’ of the tomatoes and put it aside. With a teaspoon, carefully scoop out the tomato pulp. Put the tomato shells upside- down onto a plate to draw out excess liquid. In the meantime, cut the tomato pulp very fine into a bowl and keep 3 tbsp of it aside. Add olive oil, salt, pepper, fresh basil and rice to the tomato pulp.

Turn on the convection oven at 170ºC (338ºF). Dice potatoes to your favourite ‘roasting’ size and then place them into an oven dish with a swirl of olive oil, salt to taste, 1 whole clove of garlic (skin on) and the little tomato pulp you already put aside. Put the emptied tomatoes in the dish among the potatoes. Put just a tablespoon of rice mixture in each tomato. Cover each tomato with its cap. Top with another swirl of olive oil.Bake for 40 to 50 minutes until rice is aldente and tomatoes are slightly caramelised.

Serve hot, cold, or at room temperature. Great to take on a picnic or to a friend's home to share. Enjoy!

For more recipes: Guido's FREE recipe e-booklet '5 Minute Pasta'

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Mid August in Italy - A time for holidays and the Toffia Music Festival

Mid- August is the time of year that many Italians take their holidays. Going to the mountains or to the sea to enjoy family time and relief from the hottest days of the Italian Summer.

Small family run businesses close with the sign "Chiuso per Ferie" with the dates that they are away for, firmly stuck on the closed security door. 

 

The Sabine Hills is well known for it's Summer time music and food festivals and Italians come from near and far to celebrate together. So while most Italians are on holidays, those who have stayed closer to home will come together with family and friends to enjoy wandering around the local medieval hilltop villages, such as Toffia, listening to live music, appreciating the local artists and artisans, and absorbing the wonderful atmosphere.

We are in the midst of Toffia's 25th annual Riviviamo il Centro Storico Festival. The energy is electric as all the locals come together (after many months of preparation) to help put on this festival every year. It is quite unlike any other festival in the area. Here are some photos to give you an idea of what the Toffia Festival is all about.

Toffia village set with lamps_this year's theme

Book presentation, with live music_violin played

Local artist's watercolour of Toffia

Street performers on stilts and local musicians

local young band playing in the medieval streets

Performance of play written and acted by Toffia residence

For more recipes: Guido's FREE recipe e-booklet '5 Minute Pasta'

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Zucchine ripiene - meat-filled zucchini (courgettes)

July is the season for zucchini (or courgettes). We now have the "Romanesque" variety available at the market. This variety, typical of the Roman countryside, is full of flavour, firm, lighter in colour and often sold with the flower attached to it. Now, the flower can be stuffed and baked or deep fried. But the vegetable itself is often used to prepare this summer recipe, an absolute Roman cuisine classic and a wonderful dish that can be eaten hot or cold. The flavours of tomatoes, basil, good quality extra virgin olive oil, parmigiano reggiano (Italian original parmesan) all blend together and balance each other perfectly. Also these 'zucchine ripiene' can be reheated and are actually better the day after!

Zucchine ripiene alla Romana - Serves 6
6 zucchini (courgettes), 250g mince meat, 1 egg, 50 grated parmigiano reggiano cheese, bread (without the crust), a slice of ham, extra virgin olive oil, onion, fresh basil, salt, pepper, tomato passata or fresh, peeled tomatoes.

Empty the zucchini carefully. (an apple corer will help take the core out only). To prepare the stuffing, mix mince meat with one egg, some bread (soaked in water then squeezed), parmigiano reggiano, salt, pepper, a few bits of ham. Fill the zucchini with the stuffing.
Fry some finely chopped onion in a pot or pan that can accommodate for all the zucchini) until the onion is translucent. Put the zucchini in the pan, then add tomato passata or fresh peeled tomatoes, a pinch of salt and fresh basil. Cover the pan and cook until the zucchini are soft. La cena e' pronta!

For more recipes: Guido's FREE recipe e-booklet '5 Minute Pasta'

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3 Wise Kings arrive in the medieval village of Farfa on January 6th

January 6th is celebrated in the monastic village of Farfa with a live re-enactment of the arrival of the 3 Wise Kings. Everyone is in traditional costume, complete with Joseph, Mary, and a mini stable where the baby Jesus has just been born, with sheep, a donkey and calf. Shop keepers, locals and musicians (plus centurions) all dress up to complete the scene and the local village of Farfa comes alive! The Epithany is celebrated with this amazing scene, every year.

This is why I love living in the Rome countryside. This is the real Italy.

For more recipes: Guido's FREE recipe e-booklet '5 Minute Pasta'

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Panforte, the true flavour of an Italian Christmas

 

Thanks to Honest Cooking for this photo

Panforte is an absolute Italian Christmas classic cake. Originally from Siena, Panforte comes from a time, the middle ages, when sugar was not really used in Italy (except for Sicily, where the Arabs brought it already in the 9th Century). To sweeten Panforte, honey and dried fruits were used instead. The recipe I have dates from the 1930's and has the same amount of sugar and honey. Panforte is called 'pangiallo' in Rome and here in Sabina. The only difference is the shape: spherical in Rome, thin and round in Siena. When I offer a slice of my panforte to my friends, I always serve it with a small glass of sweet wine, such us Vin Santo or Passito di Pantelleria. Buon appetito e Buon Natale a tutti!

Panforte Recipe - Serves 10.

Ingredients: 100g (3.5oz) of peeled almonds, 100g (3.5oz) of peeled hazelnuts, 30g (1.0 oz) of cocoa powder, 15g (0.53 oz) of cinnamon, 50g (1.75g) of flour, 300g (10.6oz) of mixed candied citrus peel, 125g (4.41 oz) of icing sugar 

(or confectionery sugar), 125g (4.41 oz) of honey.

Method: Lightly roast almonds and hazelnuts. Put almonds, hazelnuts, cocoa powder, cinnamon, flour and mixed candied citrus peel in a bowl. Put sugar and honey in a pot and let the mix melt on a low heat, always stirring. When, if immersing two wet fingers in the mix and then immediately in cold water, a small sphere will form, the mix is ready. Put the rest of the ingredients in the pot and stir carefully. Put the mix into a greased and flour-dusted cake tin. Bake at low heat (120-150º C/ 250 - 300º F.) for half an hour.

For more recipes: Guido's FREE recipe e-booklet '5 Minute Pasta'

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Chef Guido's Pumpkin Risotto, the perfect Autumn dish

Autumn in our family home is a time of evening fires, roasted chestnuts, warm soups, country walks and foraging. The leaves are changing colour and falling from our local fig and walnut trees, near our home in the Sabine Hills. There is a crispness in the air in the mornings and evenings but the days are still warm, so a wonderful time to enjoy living in the countryside.

Autumn (also called Fall) is a natural time of letting go and getting organised (think of trees dropping their leaves and animals getting organised for hibernation), and being Italian, we also think of the wonderful seasonal foods we can now enjoy.

Today, I want to share my favourite family recipe for pumpkin risotto, with you. I am sure you will love it.

Risotto alla zucca e rosmarino - Serves 6-8
Ingredients:
500 g of 'Arborio' or 'Carnaroli' rice, slice of pumpkin, 50g of butter, 1 cup of grated grana cheese, a small onion, white wine, fresh rosemary*, grana padano cheese.

Method:
Make your own vegetable stock by placing a peeled whole onion, whole carrot and a stick of celery in a separate large pot and bring to the boil. Keep this vegetable stock simmering as you make your risotto.
Finely chop the onion and gently fry it in butter. Add diced pumpkin. Add rice and let it fry with all other ingredients for a minute or two, always stirring. Pour in a little white wine and let it evaporate. Pour enough boiling vegetable stock to cover rice. Add a little salt. Stir rice occasionally. Add more boiling stock when necessary. Check salt and add more if necessary. Add chopped rosemary* (sage* can be used instead, if you wish - amount to your taste). When rice is 'aldente' (cooked but firm) add grana padano cheese and stir vigourously.
Serve immediately.

Buon Appetito.

We would love to hear from you: Have you tried this recipe? Please let me know what you think.  Leave your comment here, or contact Chef Guido on info@conviviorome.com

For more recipes: Guido's FREE recipe e-booklet '5 Minute Pasta'

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Rome Olive Oil Tours in the Sabine Hills

Olive Oil Tours in Sabina, near Rome

Sabina is a region, just north of Rome and famous for it's high quality Extra Virgin Olive Oil. Harvest time happens just once a year, when the olives turn from green to black and at their best with the highest amount of anti-oxidants. The local farmers are currently harvesting their olives to make their own D.O.P. extra virgin olive oil. (D.O.P. means that the olives are grown, picked, pressed and bottled in the same region, in this case, in Sabina). 

If you want to find out what good olive oil is all about, Convivio Rome conducts 2 types of Olive Tours: 

1/ A Half Day (3.5 hour) Olive Oil Tour: operating all year round

2/ An afternoon Olive Grove Tour during our 4 and 5 Day Italian Cooking Holidays. 

To find out more https://www.conviviorome.com/olive-tour.html

Convivio Rome Italian Cooking Holidays

One Day Italian Cooking Classes

Half Day Rome Olive Tours

Half Day Rome Winery and Wine Tasting Tours

Virtual Italian Cooking Parties

Online Cooking Classes with Chef Guido

Corporate Virtual Cooking Events

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