Ingredients
- 1 burrata by Artigiana
- 150 g rice
- 8 sweet cherry tomatoes
- 30 g anchovies
- 200 ml homemade vegetable stock
- Butter
- Extra virgin olive oil
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RECEIVE LISTPreparazione
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Sauté the rice in a knob of butter, then add the stock and cook until fully absorbed.
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Allow to cool, then fluff the rice with a spoon.
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Cut the tops off the tomatoes and scoop out the insides, reserving the pulp.
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Chop the burrata and anchovies, and mix them with the rice and tomato pulp.
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Fill the tomatoes with the mixture, drizzle with olive oil, and bake at 180°C for 8 minutes. Serve warm.
