Make with me Italian Rice Salad! | Summer Vlog
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Classic Italian Rice Salad Recipe ????????
This is a cold rice dish that we eat here in Italy during summer. Each family in Italy you might say, has its own recipe, The most common ingredients for a classic version are vegetables, cheese, ham, sausages or tuna and eggs.
You can do with seafood too.
It’s so easy to make and it will last up to 3 days in the fridge. Perfect for those hot days when we don’t want to stand to much in the kitchen.
It’s also a fantastic side dish for BBQ or a Party sharing dish. It can be served up as a main for vegetarians or as a simple side salad, just skip the meat part.
????Ingredients:
In the video I made the quantity for 6 people. We are in 2 but we eat it for a couple of days.
Rice (For each person you should calculate from 80 to 100 g of rice)
The rice should only be thrown in when the water is boiling and left to cook for the time indicated on the package, or a few seconds less (al dente rice is preferable instead of overcooked).
The rest of the ingredients quantity is as you wish.
Green peas
Cherry tomatoes
Carrots
Red pepper
Canned corn
Green olives (without seed)
Black olives
Gherkins
Pickled onion
Semi-soft Cheese (Emmental)
Sausages or Tuna
Salt to cook the rice
And pepper to add on the eggs.
To flavor it:
Lemon, Olive oil and Basil
Slice each ingredient into small pieces then put everything in a large bowl, mix and let it cool for 1 hour in the fridge before eating. Add the lemon just before serving.
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Italian Style Rice Salad
Delicious healthy, Italian styled rice salad so easy to make. Chopped salad with cold long grain rice mixed with homemade olive oil, lemon, herb and garlic dressing.
Authentic Mediterranean recipe is great served up as a main for vegetarians or vegans or as a simple side salad in the spring. Also a fantastic BBQ or Party cold sharing dish in the summer.
Recipe--
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Gennaro Contaldo's Spring Vegetable Risotto Recipe | Citalia
Made with fresh, spring vegetables such as asparagus, peas, broad beans, and courgettes, Gennaro Contaldo’s Risotto Primavera (spring vegetable risotto) is an easy meal to prepare and provides a real taste of the season.
Risotto is mainly a northern Italian dish due to the rice growing regions of Lombardy, Piemonte and Veneto, however, it is now widely eaten all over Italy and here in the UK too.
Do you want to know how to make risotto? Gennaro Contaldo shows you how to make his delicious vegetarian risotto in this easy to follow video. Enjoy!
Ingredients
• 2 x courgettes
• 100g asparagus
• 4 tablespoons olive oil
• 1 x small onion, very finely chopped
• ½ stalk celery, very finely chopped
• 350g arborio rice
• 100g fresh peas, clean weight
• 100g fresh broad beans, clean weight
• ½ glass white wine
• 1.5 litres vegetable stock, kept gently simmering in a pan
• 25g butter
• 25g parmesan cheese, freshly grated
Method
First prepare the courgettes. Wash well and trim the ends. With a small sharp knife, cut strips lengthways of the green part and chop very finely. Discard the white middle bit (you can keep for your vegetable stocks). Then prepare the asparagus. Discard the hard part of the asparagus, finely chop the rest keeping aside the tips.
Heat the olive oil in a saucepan. Add the onion and celery and sweat on a gentle heat. Add the rice and stir well coating each grain with the oil ensuring you don't burn the rice so keep on a gentle heat and keep stirring. You will notice the rice granules become shiny. At this stage, add the white wine, keep stirring until the wine evaporates. Then add the peas, broad beans, courgettes and asparagus (not the tips), mix well, always ensuring that the vegetables do not stick.
Add a couple of ladlefuls of stock and keep stirring until the liquid evaporates. Then add more stock and continue to do so for about 20/25 minutes. About 5 minutes before the end of cooking time, add the asparagus tips. Remove from the heat, beat in the butter and parmesan.
Leave to rest for a minute and serve immediately.
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ASPARAGUS RICE - a real italian, creamy risotto recipe
for details:
recipe for 2 people (559 kcal/ 1 person)
ingredients:
190 g rice (risotto rice),
1-2 tsp olive oil,
500 g fresh asparagus,
½ onion,
½ clove of garlic,
2 pinches of sugar,
2 tsp parsley,
½ soup cube (5 g),
5-10 g butter,
1-2 tbsp grated parmesan,
salt/pepper,
circa 700 ml water
to success!
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