Insalata di Riso - Mediterranean Rice Salad
- 300g Arborio Rice
- 150g fresh tomatoes
- 0.15lb. Kalamata olives
- 1 Red bell pepper, 1 yellow pepper
- 1 jar of pitted kalamata olives
- 1 frond of chives
- (optional) 200g drained canned tuna in oil
- 150g Mild Provolone (Caciocavallo)
- 80g green peas
- 80g pickled gherkins
- Fine Salt and pepper
To make this classic summer rice salad, store a metal tray in the refrigerator before starting. Place a pot full of salted water on the heat and once it has reached a boil, pour the peas and blanch them for about 3 minutes. Once the peas have been drained, pour the rice into the same water. Cook the rice 2-3 minutes less than the cooking time indicated on the package.
In the meantime, take care of the condiments: wash the peppers, remove the stalk, seeds and internal filaments, cut them first into strips and then into cubes and place them in a large bowl where you will collect all the other ingredients.
Wash and cut the tomatoes in half, scoop out the pulp with a teaspoon and cut into cubes.
Make cubes from the caciocavallo/provolone and cut the pickled gherkins and the pitted olives into slices. When there are about 2-3 minutes left for the rice to be ready, drain the rice and let it cool by distributing it on a very cold tray (previously stored in the refrigerator) so as to facilitate the cooling of the rice.
Flavor the condiment mix with chives cut into small rounds, also add the peas and rice which have cooled down in the meantime. Finally, add the crumbled tuna filets.
Add salt and pepper and mix with a spoon. Cover the bowl with cling film and leave it in the refrigerator until ready to serve so it will be nice and cold and the flavors will have blended!