Sicilia
INSALATA DI RISO ALLA SICULA
(Rice Salad)

Serves 4: 11 oz. Ribe or Sant'Andrea rice 4oz. pitted black olives 2 anchovy filets in salt 1 T. capers extra virgin olive oil juice of 1 lemon 1 scant cup white wine 3 ripe tomatoes 1 tsp. mustard marjoram, salt, pepper to taste In the lower half of a double boiler, boil 6 C. water. In the top half, place the rinsed and boned anchovies to cook down. When the water boils, add salt and the rice. After 14 minutes, remove the rice from the heat, drain and rinse with cold water. In the meantime, using a fork, mix a paste using the anchovies, 1/2-1tsp. mustard, the strained lemon juice, 1 T white wine, half the olives (minced), the rinsed capers. a generous pinch marjoram and 1/2 C. oil. Add this mixture to the drained rice and mix well. Set aside in the serving dish to allow the flavors to marry. Peel, seed and dice the tomatoes. Lightly salt them and set aside in a strainer to eliminate excess liquid. When drained, place the tomatoes mixture in the center of the rice dish and garnish with the remaining olives. Sprinkle with marjoram. NOTE: A popular variation on the dish substitutes the tomatoes with bits of fish, squid or octopus. Main Page Other recipes..

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