CHIUSO PER FERIE!

Hello!Finally it’s time to leave for summer vacation also this year! Can’t wait to reach our “secret” destination… I’ll be back with brand new experiences, of a place i’ve never been, new flavours…new smiles…a ton of photographies… adrenaline just runs into my veins!

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I wish to you all beautiful lazy summer days … I’ll go back in August with new trip tales! Have tons of fun! Cristina

THE FRIDAY NIGHT RECIPE: INSALATA DI RISO

Hello! So hot here in these summer days, we need something refreshing also to eat. I’ve been very busy in these last two weeks, so no Fiesta Friday at all. Then, few days ago, i read about Selma’s Table. I couldn’t believe it. Even now I can’t believe that I will not see ever again her kind comments to my recipes. Learn about her recipes. She was always encouraging, especially when i start my blog. I really don’t have an episode related to her, i wasn’t so familiar with her – I didn’t have the time -. But she impressed me, and today I want to commemorate her bringing to you a simple and tasty dish: a rice salad. You can add and remove ingredients as you wish – a great classic – isn’t it? But somewhat it reminds me of her, with her authenticity. Goodbye Selma, this Fiesta Friday is for you.

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INGREDIENTS: (4 persons)

– 350 gr Carnaroli rice (or similar)
– 1 big zucchini
– 140 gr peas
– 70-80 gr prosciutto cotto (slices or cubes)
– 70-80 gr salame strolghino (or salami)
– 1 can tuna fish (70-100 gr)
– black taggiasche olives (or other types)
– extra virgin olive oil
– salt&pepper

PREPARATION:

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To start, put some water on the stove till the boil, then add all the rice and wait until it’s done. Let the rice cool down for a bit. In the meanwhile, cut in slices the zucchini, and put them in a pan together with the peas, flavour with olive oil, salt and pepper and cook them for a while.

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When they’re done, put them in the rice and melt them a bit. After that, cut the salami and the prosciutto cotto in cubes/slices and add them to the salad. At the end, you can add the tuna (previously drained) and the black olives. – only now i can see that i took the photos without adding olives …ouch – But like Selma said “Life doesn’t have to be perfect to be wonderful”, so … it’s okay.

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Now you can serve the rice salad. You could also prepare it previously, and then put it in the fridge for 1-2 days maximum.

Buon Appetito. Cris