- Recipe of the Week - About Us
Menu Bar SiteMap FAQ HOME MAIL INDEX GLOSSARY

green arrow Recipes
Quick & Easy
Pasta
Appetizers
Soups
Main Courses
Salads
Pasta Salads
Risottos
Recipes by Region
Mideast Recipes
green arrow Basics
Ingredients
Utensils
Cheeses
Wine
- Glossary
green arrow FAQ
- Cookbooks
- Tell a friend

Special Sections

arrow Cooking Classes
Cooking classes in the U.S. and Italy.


- Gastronomy Tours
Tour Wine & Olive oil country and other regions.

arrow Links
Links to other sites of related interest.

- Sources
Where to buy special ingredients and utensils.

- Ask the Chef
If you don't find your recipe.


PRIVACY POLICY


<< PREVIOUS - BROWSE RECIPES - NEXT >>

RICE SALAD

Insalata di riso

Serves 12

This recipe comes from Assunta, the gamekeeper's wife at our country house. Rice salad is a standby for buffets all over Italy with many variations; a particularly refreshing one in the summertime consists of cold rice, lemon juice, green olives and black Gaeta olives, ripe tomatoes, and olive oil. If desired, basil can be added. The salad is very pretty served on large wooden platters.

For the salad:
2 lbs raw long-grain rice
1 cup pitted green olives
1 cup pitted ripe black olives, preferably Gaeta
7 oz Gruyre cheese, cut in small dice
7 oz cooked ham, sliced thickly and then diced
7 oz roasted red peppers, cut in thin strips
7 oz firm, ripe tomatoes, skinned and diced in small pieces (to be prepared at the last minute)
Chopped gherkins to taste

For the dressing:
1 cup extra virgin olive oil
1/2 cup fresh lemon juice
1/2 cup Dijon mustard
coarse salt and freshly ground black pepper to taste

For the garnish:
Black olives
3 roasted red peppers

Cook the rice al dente according to package directions. (It is important not to overcook, or it will become mushy in the salad.)
Drain the rice and spread on tea towels to dry.
Prepare the other ingredients and add to the cold rice.
Put the oil, lemon juice, and mustard in a small bowl and mix together beating with a fork. Add salt and pepper to taste, and pour over the rice mixture.
If serving at once, the tomatoes can be included.
If prepared in advance, add the tomatoes at the last moment.
Garnish with olives and roasted peppers.

NOTE: It can be prepared the day before, with the dressing. If prepared in advance, leave out the tomatoes until just before serving.

Source:
Italian Cooking in the Grand Tradition
Jo Bettoja and Anna Maria Cornetto
The Dial Press

PRINT  -  EMAIL

<< PREVIOUS - BROWSE RECIPES - NEXT >>

MM

Copyright 2000,2012 e-rcps.com, All Rights Reserved