20 hours ago
Wednesday, July 16, 2014
Insalata di Riso translates to an Italian cold rice salad.
Perfect for those hot summer nights.
I have had Domenica's wonderful recipe bookmarked since last summer, waiting to make my giardiniera (pickled vegetables) so I could use some in this recipe!
Well I have it, and I used it!
Most insalata di riso recipes are similar in ingredients but basically a hodge podge of sorts. Some have anchovies and tomatoes, some use a mayonnaise based dressing, some even use sliced hot dogs!, but most recipes I have found use canned tuna fish.
I followed Domenica's basic recipe, but I added in cubed Italian salami and omitted the mayo.
This makes a lot, and is perfect for a summer luncheon outside with a nice glass of white wine.
Domenica's Insalata di Riso: (adapted from Domenica Cooks)
1 1/2 cups arborio or other short-grain risotto rice
1/4 cup extra-virgin olive oil
a can good quality tuna in olive oil (I like Tonnino)
3 hard-boiled eggs, peeled chopped (saving one for decoration if you like)
2 best-quality anchovy fillets
1 cup diced giardiniera (Italian pickled vegetables, here is my recipe)
1/2 cup frozen peas, thawed
1/2 cup diced roasted peppers
1/2 cup olives (purple or green or a mix)
a few marinated artichokes (optional)
4 oz. of hard salami (not sliced), cubed
2 tablespoons chopped flat-leaf parsley
1 tablespoon capers, rinsed, drained and coarsely chopped
juice of 1 lemon
sea salt and freshly ground pepper to taste
Bring a large pot of salted water to a boil and pour in the rice. When the water returns to a boil, reduce the heat to medium-low, cover and cook at a gentle simmer for 20 minutes, or until the rice is al dente.
Drain the rice in a colander set in the sink and rinse under cold water. Drain thoroughly and transfer to a large bowl. Toss the rice with the olive oil.
Add the tuna, two of the eggs, anchovies, giardiniera, peas, artichokes, peppers, olives, parsley and capers. Gently fold everything together. Carefully mix in the lemon juice and drizzle w/ olive oil. Season to taste with salt and pepper.
Spoon the rice salad into a serving bowl. Arrange the remaining egg slices on top in a decorative pattern, cover with plastic wrap and refrigerate until chilled.