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

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Risotto Croquettes: Arancini Di Riso

Recipe courtesy of Debi Mazar and Gabriele Corcos

Spring Vegetable Rice Salad (Insalata di Riso)

Recipe courtesy of Michael Chiarello

Arancini di Riso

Recipe courtesy of Giada De Laurentiis

Venetian Seafood Salad: Insalata di Frutti di Mare Veneziana

Recipe courtesy of Food Network

Insalata di Baccala: Cod Salad

Recipe courtesy of David Rocco

Insalata di Farro: Spelt Salad

Recipe courtesy of David Rocco

Grilled Octopus Salad (Insalata di Polipo)

Wild Rice Salad

Recipe courtesy of Hilah Johnson

Brown Rice Salad

Recipe courtesy of Alton Brown

So Much Pretty Food Here