CHERRY TOMATOES WITH RICE AND TALEGGIO

Ingredients for 4 people:

16 tomatoes
100 gr. of taleggio cheese
100 gr. of rice
30 gr. of anchovy pieces
2 crushed garlic cloves
20 gr. of parsley
2 dl. of broth
origano
salt

Brown the rice with a little butter over a high flame and then add the boiling broth; cover and cook in the oven at 180°C for 18 minutes.
Empty the tomatoes, put aside the pulp.
When the rice is cooked, use a fork to make sure all the grains are seperated; let cool.
Finely chop the parsley, anchovies and the garlic and mix with the rice; add salt, origano and the tomato pulp..Stuff each tomato with the mixture and add a slice of taleggio on top of every tomato. Heat in 200°C oven for 10 minutes.