Posted on

In Italy this season is dedicated to relax with family and friends and is usual to bring some food from home in order to have a light lunch on the sea. That’s why we choose to share with you the rice salad recipe, a summer evergreen loved by adults and kids. This dish is ideal for an outside meal, giving its best when consumed cool.

The green olive patè by Campisi and the semi-dried cherry tomatoes are a good combination for the Pastificio Gentile’s rice and will give you a taste of freshness without losing an ounce of taste!

The particularity of this recipe is that you can make it with all kind of vegetables you have at your hand: in this case we use eggplants and zucchini but you can substitute them with what you prefer (another good combos is baby green bean and potatoes!)

So check the weather forecast, take your swimsuit, the solar cream and get prepare for an amazing day on the beach!

Ingredients for 4 persons

320 gr of Carnaroli rice by Pastificio Gentile

1 jar of green olive patè by Campisi

140 gr of semi-dried cherry tomatoes by Campisi

50 gr of almonds

1 eggplants

2 zucchini

2 tablespoon of vinegar

A pinch of salt

Prepare the vegetables. Cut the zucchini and the eggplant into dice. In a pan, add a wire of extra virgin olive oil and, when hot, add the vegetables. Let it cook for ten minutes on a high flame stirring occasionally. Simmer with vinegar and let it evaporate. Meanwhile, cut the semidried tomatoes into tiny dice. Toast the almonds in a pan without adding fat for 4-5 minutes.

Cook the rice. In a pot, lets boil 2,5 liters of water.Add the salt (10 gr. for liter, but adjust it according with your taste). Once the water boils, add the rice and let it cook for 15 – 18 minutes. Then, drain the rice and put it in a large bowl.

Season and serve. Season the rice with 4 tablespoon of green olive patè, the diced vegetables, the almonds and the semi-dried tomatoes. Stir the rice until all the ingredients are equally distributes and enjoy!

Share this post

← Older Post Newer Post →