Insalata De Riso With Mortadella And Tuna Recipes
INSALATA DI RISO
Provided by Giada De Laurentiis
Time 35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the dressing: In a large bowl, whisk together the olive oil, vinegar, salt and oregano.
- For the salad: To the dressing, add the cooked rice, prosciutto, cheese, peppers, peas, olives, salt, fennel and tuna and basil if using. Toss well to coat in the dressing. Allow to sit at room temperature for 15 minutes to let the flavors marry. Top with the hard-boiled eggs if using and serve.
INSALATA DE RISO WITH MORTADELLA AND TUNA RECIPE
Meet Rebecca Wilcomb, chef de cuisine at Herbsaint restaurant in New Orleans, and get her recipe for insalata di riso, a rice salad with mortadella and tuna, based on her Italian grandmother's recipe.
Provided by Tasting Table Staff
Categories Side Dish
Number Of Ingredients 16
Steps:
- In a large pot, bring 4 quarts water to a boil. Add the rice and cook, stirring occasionally, until the rice is still chewy in the center, about 12 minutes. Drain in a colander and transfer to a large bowl. Stir in the vinegar and salt and turn the rice out onto a rimmed baking sheet. Spread the rice into an even layer and set aside to cool. Once the rice is cool, transfer it to a large mixing bowl. Add the olive oil, mortadella, Swiss cheese, tuna, olives, capers, chile, garlic, parsley and lemon zest; season with black pepper. Taste and season with more salt if needed. Add the lemon juice and taste again, adjusting with more lemon juice, salt and/or pepper. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
INSALATA DI RISO (ITALIAN RICE SALAD)
Traditional cold rice salad is considered fast food in Italy, used for picnics and lunches on the go. Great for hot days when you don't want to heat up the kitchen. Add a few drops of your favorite hot pepper sauce for a dash of spice if you like. Many Italians add a few tablespoons of mayonnaise at the end.
Provided by Buckwheat Queen
Categories Salad Grains Rice Salad Recipes
Time 1h14m
Yield 4
Number Of Ingredients 18
Steps:
- Combine water, rice, carrot, peas, and salt in a saucepan. Bring to a boil; reduce heat and simmer until rice is tender but still firm to the bite, about 14 minutes. Drain excess water; let cool, 10 to 15 minutes.
- Mix prosciutto cotto, Swiss cheese, button mushrooms, corn, green olives, black olives, pickle, artichoke hearts, olive oil, thyme, and oregano together in a large bowl. Stir in cooled rice mixture. Fold tuna into the salad.
- Divide salad among 4 serving plates; garnish with hard-boiled eggs. Chill before serving, at least 30 minutes.
Nutrition Facts : Calories 624.6 calories, Carbohydrate 65.7 g, Cholesterol 255.3 mg, Fat 26.5 g, Fiber 3.5 g, Protein 29.7 g, SaturatedFat 9 g, Sodium 1265.8 mg, Sugar 2.8 g
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