(Tomato & mozzarella cheese rice - Our recipe)

6 little, ripe tomatoes
A bunch of fresh parsley, basil and chives
2 teaspoons dried marjoram
50 g (1 3/4 oz) courgette flowers
125 g (4 1/2 oz) mozzarella cheese
50 ml (2 fl oz - 1/4 C) white wine
200 g (7 oz) rice
4 tablespoons extra virgin olive oil
Salt

Time:
preparation: 20 minutes
cooking: 30 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Wash the tomatoes, boil them for 1 minute, peel, remove their seeds and grate. Clean, wash and chop aromatic herbs very finely. Put the tomatoes and aromatic herbs in a pan together with the marjoram and wine. Season to taste with salt, bring to the boil, lower the flame and simmer, stirring now and then, half-covered, until the cooking juice is well retired.
Meanwhile cook the rice in a plenty of salted water until "al dente" stage; grate the mozzarella cheese and running prepare the courgette flowers. Remove their stalk, open them with delicacy and remove their pistil; wash them under water quickly and with delicacy and pat dry with absorbent kitchen paper. Cut them into thin strips and put aside.
Drain the rice very well, pour it into the pan, add also courgette flowers and stir with a wooden spoon. Let all the ingredients amalgamate over a gentle heat, stirring now and then, for some moments. Switch off the gas, add the olive oil, stir and sprinkle with the grated mozzarella. Cover the pan and let the all rest for some minutes before serving.

Note

- This is a single-course meal that you can complete with seasonal fruit.
- You can prepare it even when there are no seasonal fresh ingredients. You can use dried aromatic herbs and canned tomatoes and not add courgette flowers.