Puttanesca Rice Salad with Le Dolci del Mar Cantabrico
- Ingredients 4
- Difficulty Easy
- Ready in 30 minutes
Ingredients
- 200 g Rice for salad
- 150 g Cherry tomatoes
- 50 g Pitted black olives
- 1 teaspoon capers
- 1 package The Sweets of the Cantabrian Sea Rizzoli
- to taste Parsley
- to taste Extra virgin olive oil
- to taste Halls
Products
The Sweets of the Cantabrian Sea
Process
How to make : Puttanesca Rice Salad with Le Dolci del Mar Cantabrico- Wash the cherry tomatoes, cut them in half, and place them in a large bowl.
- Add the black olives, capers, Le Dolci del Mar Cantabrico, and a drizzle of extra-virgin olive oil. Stir and set the sauce aside.
- Bring a large pot of salted water to a boil. Add the rice and cook for about 18 minutes, or according to the package directions.
- Drain the rice and transfer it to a bowl. Spread it out with a spoon to help it cool.
- Add the rice to the sauce you prepared earlier and stir thoroughly.
- Add plenty of chopped parsley and mix all the ingredients together.
- Divide the salad among the plates and top with more fresh parsley and a few fillets of Le Dolci del Mar Cantabrico for garnish.
Variations and Tips
Instead of cherry tomatoes, you can use ripe copper-colored tomatoes.
You can also use the same dressing to make a tasty cold pasta dish.
If you don’t like capers, you can leave them out without affecting the final result.
Storage
Puttanesca rice salad can be stored in the refrigerator for up to 2 days in an airtight container.
This recipe was created for us by Valeria Ciccotti (@valecucinaefantasia) in collaboration with GialloZafferano.
