*  Exported from  MasterCook  Buster  *
 
                       Rice Salad With Pesto (Italy)
 
 Recipe By     : Italy Today: Beautiful Cookbook*
 Serving Size  : 6    Preparation Time :
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***FOR THE SALAD***
    2      cups          arborio rice
                         OR long-grain white rice
   12                    cherry tomatoes -- stemmed
   12                    gaeta olives
                         OR other mediterranean-style
           small         black olives -- pitted and halved
      1/2  pound         mozzarella cheese -- diced
                         ***FOR THE PESTO***
    1      cup           lightly packed fresh basil leaves
      1/4  cup           pine nuts
      1/4  cup           grated pecorino cheese
      1/4  cup           grated parmesan cheese
    4      cloves        garlic -- chopped
      1/2  cup           extra-virgin olive oil
                         salt and freshly ground pepper
 
 To make the salad, bring a saucepan filled with lightly salted water to a
 boil and add the rice. Cook until tender yet firm to the bite, about 15
 minutes. Drain, reserving 1/2 cup (4 fl oz/120 ml) of the water, and spread
 the rice on a kitchen towel to dry and cool.
 
 Transfer the rice to a salad bowl and add the tomatoes, olives and mozzarella.
 
 To make the pesto, in a blender, combine the basil, pine nuts, pecorino and
 Parmesan cheeses, garlic, oil and a little salt and pepper. Blend to form a
 dense cream. Thin with the reserved rice water.
 
 Pour the pesto dressing over the rice, mix well and let stand for at least
 30 minutes before serving to allow the flavors to blend.
 
 VARIATION: To use the pesto on pasta, cook 1-l/4 pounds (600 g) linguine
 and toss the sauce with the noodles (thin with reserved pasta water, if
 necessary). The salad can be prepared several hours beforehand and kept in
 the refrigerator, but should be brought to room temperature before serving.
 If the cherry tomatoes are large, cut them in half
 
 
 Notes: Insalata di Riso Al Pesto. Here is a summer dish that uses pesto-the
 traditional sauce of Liguria-in an untraditional way. *Recipe from ITALY
 TODAY THE BEAUTIFUL COOKBOOK by Lorenaz de'Medici Plotkin
 (CollinsPublishers 1997) ISBN: 0-00-225053-5. >Book reviewed by
 http://www.lisaekus.com/spring97/
 
 kitpath@earthlink.net 8/28/98
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