Mediterranean rice
Instructions
Cook al dente rice in a saucepan with salted water.
Meanwhile Peel the onion, chop finely and put it on the stove in a pan with olive oil-extra virgin.
Once the onion is golden, add the vinegar and the anchovy paste, stirring well with a wooden spoon; pepper, pour in the wine and let stand for about 5 minutes, then remove from heat.
Peel the tomatoes and dry them, then cut into slices not too big.
Pour plenty of oil in a pan and, when it is hot, posatevi tomatoes.
Let them FRY 2 or 3 minutes, then remove them and drain them.
Place on paper towels to kitchen to lose excess grease.
As soon as the rice is cooked al dente, drain and place in a bowl; join the fried tomatoes, pitted olives, a little oregano, anchovy sauce and stir well to mix the ingredients.
This preparation is excellent both cold and warm.
Ingredients and dosing for 4 persons
- 360 g of rice
- 2 ripe tomatoes
- 2 tablespoons of pitted black olives
- 1 tablespoon of anchovy paste
- 1 onion
- 1 glass dry white wine
- 1 tablespoon of white wine vinegar
- 3 tablespoons of olive oil extra virgin
- Frying oil
- Oregano
- Salt
- Pepper