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home > recipes > salads and dressings > rice salad novarese style
from NY, US 3 Tbs. long-grain rice 4 anchovies, chopped 1 cup dry white wine 2 lemons 6 Tbs. olive oil salt 1 truffle ( expensive may use another type of mushroom ) 1 cup dry white wine 1 clove garlic 1 tbs. parsley, chopped Cook the rice in a large pot of boiling salted water for 8 mins. Drain and place in an oiled baking dish. Cover with the wine. Bake until rice is tender, about another 6 min., and then drizzle with a small quantity of oil. Spread the rice out on a tray, let cool, then put it onto a large platter. Sauté the garlic in oil, remove when browned, add the anchovies. Cook until the mixture becomes well blended. Add the lemon juice and chopped parsley. Remove from heat and cool. When ready to serve pour the sauce on the rice. Toss well, cover with a finely sliced layer of truffle and serve at room temperature.

Rice Salad Novarese Style


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keyword: salad
keyword: novarese
keyword: style
ethnicity: italian
recipes for salads
recipes by butterflydog
Email Address:
(posted February 19, 2011)

from NY, US

3 Tbs.
long-grain rice
4 anchovies, chopped
1 cup
dry white wine
2 lemons
6 Tbs.
olive oil
salt
1
truffle ( expensive may use another type of mushroom )
1 cup
dry white
wine
1
clove garlic
1 tbs.
parsley, chopped

Cook the
rice in a large
pot of boiling salted water for 8 mins. Drain and place in an oiled baking dish. Cover with the wine.

Bake until rice is tender, about another 6 min., and then drizzle with a small quantity of oil. Spread the rice out on a tray, let cool, then put it onto a large platter. Sauté the garlic in oil, remove when browned, add the anchovies.

Cook until the mixture becomes well blended. Add the
lemon juice and chopped parsley. Remove from heat and cool. When ready to serve pour the sauce on the rice. Toss well, cover with a finely sliced layer of truffle and serve at room
temperature.



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