Redazione

🍕 Chef Domenico Boschi of Don Pasquale-Maalot in Rome reinvents the classic Roman and Lazio dish "pomodori col riso" with a chic twist suitable for summer Sundays, picnics, and BBQ preludes. Recipe serves 4: rice croccante requires 150g Carnaroli rice, seasoned with 50g butter, 2 shallots, 50g Parmesan, oregano, and broth. Tomato reduction uses 400g tomatoes, while 600g new potatoes make fondant. Confit tomatoes comprise 150g yellow and 150g red datterini with cane sugar. Pre-cook riso croccante for 11 minutes, chill for 1 hour; fondant potatoes baked at 170°C for 1 hour, chilled for 15 minutes; tomato reduction reduced to 1/3. Assemble and broil dish before serving, recommended with a cold Riesling.

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