Recipe courtesy of David Rocco
Episode: Off to the Beach
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Insalate di Riso: Rice Salad
Total:
40 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
40 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 2 cups rice
  • 2 ounces fontina cheese, cubed
  • 2 ounces mozzarella ball, cubed
  • 2 ounces scamorza cheese, cubed
  • 10 cherry tomatoes, quartered
  • 1 cup black olives
  • 3 tablespoons capers
  • 5 anchovy filets, coarsely chopped
  • 1/4 cup extra-virgin olive oil
  • Salt

Directions

Cook the rice in boiling salted water according to the instructions on the package, stirring often. In a colander, rinse the rice thoroughly under cold water to stop the cooking process. Drain. In a large bowl, mix together the rice, fontina cheese, mozzarella, scamorza cheese, cherry tomatoes, olives, capers, and anchovies. Toss well. Add the olive oil and salt, to taste. Let rest for an hour in the refrigerator before serving.

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