- Exported from MasterCook Buster
Rice Salad With Pesto (Italy)
Recipe By : Italy Today: Beautiful Cookbook*
Serving Size : 6 Preparation Time :
Categories : Poultry
Amount Measure Ingredient -- Preparation Method -- -- --
**FOR THE SALAD**
2 cups arborio rice
OR long-grain white rice
12 cherry tomatoes -- stemmed
12 gaeta olives
OR other mediterranean-style
small black olives -- pitted and halved
1/2 pound mozzarella cheese -- diced
**FOR THE PESTO**
1 cup lightly packed fresh basil leaves
1/4 cup pine nuts
1/4 cup grated pecorino cheese
1/4 cup grated parmesan cheese
4 cloves garlic -- chopped
1/2 cup extra-virgin olive oil
salt and freshly ground pepper
To make the salad, bring a saucepan filled with lightly salted water to a
boil and add the rice. Cook until tender yet firm to the bite, about 15
minutes. Drain, reserving 1/2 cup (4 fl oz/120 ml) of the water, and spread
the rice on a kitchen towel to dry and cool.
Transfer the rice to a salad bowl and add the tomatoes, olives and mozzarella.
To make the pesto, in a blender, combine the basil, pine nuts, pecorino and Parmesan cheeses, garlic, oil and a little salt and pepper. Blend to form a
dense cream. Thin with the reserved rice water.
Pour the pesto dressing over the rice, mix well and let stand for at least
30 minutes before serving to allow the flavors to blend.
4 pounds (600 g) linguine
and toss the sauce with the noodles (thin with reserved pasta water, if
necessary). The salad can be prepared several hours beforehand and kept in
the refrigerator, but should be brought to room temperature before serving.
If the cherry tomatoes are large, cut them in half
Notes: Insalata di Riso Al Pesto. Here is a summer dish that uses pesto-the
traditional sauce of Liguria-in an untraditional way. *Recipe from ITALY
TODAY THE BEAUTIFUL COOKBOOK by Lorenaz de'Medici Plotkin
(CollinsPublishers 1997) ISBN: 0-00-225053-5. >Book reviewed by
8/28/98 - - - - - - - - - - - - - - - - - -