My computer died and i haven'\t been able to go on cheftalk for almost a month. I read through the challenge quickly and didn't see either of these.
the first is a typical roman dish
POMODORI RIPIENI rice stuffed tomatoes
the interesting thihng about these is that the rice is put into the tomato raw, and cooked with only the juice of the tomato
take as many large beefsteak type tomatoes as you want. They should be completely ripe and very juicy.
Put a couple or three heaping tablespoons of small arborio type rice in a bowl for each tomato.
Cut the top off the tomatoes, about half an inch down, and save the tops.
Squeeze the juice from the tomato bottoms into the rice, seeds and all, being careful not to break the skin.
Salt the tomatoes that have been squeezed
squash a half a clove of garlic per tomato and add to the rice.
Add a handful of chopped parsley to the rice
Add salt and pepper and olive oil to taste (more oil than you might tend to put)
Stuff the tomatoes with the raw rice, not too packed (the rice expands) and put the tops back on.
Put them snugly into a baking pan with high sides (2 inches) that has some oil on the bottom.
Put some wedges of potato between the tomatoes
Cover with foil and bake about half an hour and uncover. Test the rice. If it's done, then put back for just a few minutes uncovered, or return covered for longer, depending on how they're doing.
It's surprising to see that the rice cooks in the tomato's own juice, and of course gains flavor that way.
i have no picture because i haven't made them in a while, but this is what they look like