Novara Style Rice Salad

The simplicity of this flavorful and lively recipe will surprise you
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Livello MASTERY
30 min
458 Views
 
Livello MASTERY
0 Persone
30 min
INGREDIENTI: per 0 persone
  • ¾ lb Rice
  • ½ cup extra virgin olive oil
  • ½ cup dry white wine
  • 4 salted anchovies
  • 1 handful parsley , chopped
  • 2 lemons
  • 1 clove of garlic
Preparation

Cook the rice in a pot of boiling, salted water for 8 minutes.

Drain and transfer the rice to a baking dish, greased with 1 tbsp olive oil. Add the white wine and place the dish in a 350°F oven about 8 minutes.

Once the rice is done, remove the dish from the oven and, using a spoon, spread the rice across a baking sheet to help it cool. In the meantime, place a small saucepan over medium heat.

Add the remaining olive oil and, as soon as it is hot, add the peeled clove of garlic and anchovies, without the heads.

Lower the heat and cook until the anchovies dissolve in the oil. Then remove the pan from the heat, remove the garlic and let the sauce cool.

Once cool, pour it over the rice. Also add chopped parsley and lemon juice. Mix well and serve at room temperature.

Food History

According to archeologists, the most ancient varieties of rice first appeared on the Indian side of the Himalayas over fifteen thousand years ago. In Asia, the diet of many populations was based on rice. Thanks to the Persian Empire, rice arrived first in Asia and then in Europe, where it spread thanks to the conquests of Alexander the Great. First he sold rice to Greece and in the following centuries he sold it in the Roman territories, where it remained an imported product. For a long time, rice was very expensive and was eaten only be the rich, in small amounts on special occasions. Rice was also used in cosmetics and as a medicine against intestinal diseases and fevers. In the 6th century AD, Antimo prescribed rice flour as a remedy for dysentery. Rice was first cultivated in Italy in the 9th century by the Arabs during their domination of Sicily, where rice is still a traditional ingredient for preparing “arancini” or Sicilian rice balls. Rice, however, became even more popular in Northern Italy, especially in the regions of Lombardy and Piedmont, were it was used to make risotto. Still today, risotto is one of the most traditional dishes of these regions.

Did you know that…

Rich Roman women used rice flour to make a cream that they would spread all over their faces and necks to soften and brighten their skin?

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