INGREDIENTS: 320gr. Roma rice, salt, pepper 1 red onion 4 tablespoons extra virgin olive oil 1 tablespoon white wine vinegar 100ml. white wine 2 lemons 3 anchovies in oil 1 / 2 teaspoon mustard 200g. cherry tomatoes 1 bunch of marjoram 50g.
PROCEDURE: Put pitted black olives in a saucepan, bring to a boil salted water and let it cook the rice. Meanwhile, the rice is cooking, peel the onion, chop and fry in a pan with 2 tablespoons of oil. After 4-5 minutes, moisten with vinegar and let it evaporate, then add the wine, lemon juice, anchovies dissolve with a little water to cook rice and mustard.
Make the sauce over the flame to a minimum to at least a few. Wash the tomatoes, cut into wedges and toss in the pan for 2 minutes with the remaining oil. Add a pinch of salt and pepper and sprinkle with marjoram. Drain the rice is al dente, transfer it into a bowl and season with the sauce.
Add the chopped tomatoes and olives, stir and let cool. Serve.
TIP: For a dish more 'rich and tasty, let cool completely and add the rice, canned tuna, hard boiled egg slices and fillets pickled peppers.
PROCEDURE: Put pitted black olives in a saucepan, bring to a boil salted water and let it cook the rice. Meanwhile, the rice is cooking, peel the onion, chop and fry in a pan with 2 tablespoons of oil. After 4-5 minutes, moisten with vinegar and let it evaporate, then add the wine, lemon juice, anchovies dissolve with a little water to cook rice and mustard.
Make the sauce over the flame to a minimum to at least a few. Wash the tomatoes, cut into wedges and toss in the pan for 2 minutes with the remaining oil. Add a pinch of salt and pepper and sprinkle with marjoram. Drain the rice is al dente, transfer it into a bowl and season with the sauce.
Add the chopped tomatoes and olives, stir and let cool. Serve.
TIP: For a dish more 'rich and tasty, let cool completely and add the rice, canned tuna, hard boiled egg slices and fillets pickled peppers.
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