Be inspired by Greek cuisine, Zucca's Adam Swanson suggests using salty keflagraveria cheese or substituting with pecorino, romano, parmesan or an aged gruyere.
Pre heat oven to 160°C
Cook pasta as per packet directions. Remove pasta, drain and toss through a little olive oil, cool.
Cut the tops off the tomatoes, place tops aside as they will be used later. Using a teaspoon, carefully remove the flesh from inside the tomatoes. Repeat process until all the tomatoes are complete. Roughly chop the flesh and set aside.
Heat 2 tbspn of the olive oil in a pan over medium heat, cook onion, garlic and pine nuts for 2 to 3 minutes.
Add pork mince to pan and cook until well browned. Add approximately half the reserved tomato flesh, lemon zest and dill and mix through. Cook for a further 10 to 15 minutes until all liquid has evaporated.
Remove from heat and add the cooled risoni, cheese and bread crumbs, mix together. Season with salt and pepper.
Take tomatoes and season inside with salt and pepper, then stuff tomatoes with risoni mix. In a baking dish put a little olive oil onto the base and then place tomatoes on top into the baking dish. Drizzle with olive oil, place lids back on top of tomatoes and roast for 20 minutes or until tender.
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