Insalata di Riso – THE Summer Italian Dish

Insalata di risoIt has been ages since we made insalata di riso. In fact,
the last time any of us can actually remember making this dish was
in Italy which is frankly absurd since we all consider insalata di
riso to be a quintessential summertime dish. In fact, while we were
preparing our rice salad today at Gustiamo, Beatrice told us that she
remembers her childhood summers in Italy always including a big bowl of
insalata di riso on standby in the fridge for quick lunches in
between trips to the seaside. Like most Italians, for us,  the thought of eating something hot for lunch in the middle of August is
totally unbearable.

Insalata di riso includes two essential ingredients:Riso Vialone Nano
steamed rice and vegetables sott’olio (under oil)… the rest is left up
to your imagination and your leftovers.

Today, we combined Vialone Nano Rice by Gazzani which we had simply steamed last night with a jar
of Antipasto in Extra Virgin Olive Oil by Maida Farm. We love our
Madia producer for many reasons, but this vegetable antipasto has
especially captured our hearts for two:

Antipasto1. The Madia vegetable Antipasto is
always different! Each glass jar contains a different vegetable
medley based on what is ready to be picked during the week that farmer Francesco Vastola is harvesting. 2. These vegetables “sott’olio”
are conserved under extra virgin olive oil that farmer Francesco makes
himself! In the words of Beatrice, as she mixed the vegetables into
the rice, “Produced more locally than that… you die.” The Maida antipasto that we used today featured: eggplants, bell peppers, baby
artichokes, celery, and olives to which we added some leftover
zucchini as well has hard-boiled eggs and some of those fresh New York
tomatoes that everyone seems to be celebrating recently. Here is the
link to the Gustiamo official recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *