Novara Style Rice Salad
- 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
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.
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?