INGREDIENTS for 2 People
8 teaspoon of rice
Extravirgin Olive Oil
Cut the spherical cup of tomatoes and empty them from thier liquids. Put the liquids in a bowl and add oil, rice, oregano, salt and pepper. Let it rest for 2 hour. In the meantime put some salt into the tomatoes and turn them upside down.
After 2 hours, fill the tomatoes with liquids and put them on a baking pan in oven at 190°C for about 40-45 minutes. Verify the rice cooking.
In the meantime, boil the fennel and then bland it. Put the cream intop a plate under the tomatoes and serve withe parsley.