If you travel across Italy during summertime, with hellish temperatures, you could still spot in some rest areas, or at the beach, some families consuming hot plates of gnocchi (and I am sweating just thinking about it), but usually when outside is very hot, people are not really in the mood for a hot meal.
They don’t even like to spend a lot of time cooking in front of the stove or, even worst, the oven.
That’s what this week’s recipe is about: something that you can prepare at night when it’s fresher outside and then refrigerate and eat the next day.
A perfect idea for a picnic, a barbecue, a day at the beach or, in the worst case scenario, for a quick lunch at work.
Easy, quick and delicious… rice salad, or as we call it “insalata di riso”, is a classic of the Italian cuisine with a colorful variety of tastes and textures.
INGREDIENTS (4 people):
1 1/2 cups RICE
2 EGGS
1-2 BELL PEPPERS
1 cup diced RED TOMATOES
1/2 cup diced PICKLES
1/2 cup diced PICKLED ONIONS
1-2 WIENERS
1/2 cup diced HAM
1/2 cup OLIVES
1/2 cup CANNED PEAS
1 cup CANNED TUNA in OLIVE OIL
CHIVES
SALT
EXTRA VIRGIN OLIVE OIL
2-3 tbsp MAYONNAISE
INGREDIENTI (4 persone):
300 gr RISO
2 UOVA
1-2 PEPERONI
200 gr POMODORI ROSSI
80 gr CETRIOLINI
80 gr CIPOLLINE
1-2 WURSTEL
80 gr PROSCIUTTO COTTO
80 gr OLIVE
80 gr PISELLI in SCATOLA
200 gr TONNO in SCATOLA
ERBA CIPOLLINA
SALE
OLIO EXTRA VERGINE di OLIVA
2-3 cucchiai MAIONESE
Thanks for watching! 🙂