Ingredients:
300g rice salad
1 yellow pepper
1 red pepper
1 boiled carrots
300 G Mussels
300 G Clams
500 G Fish with white flesh and Soda
8 Shrimp tails
2 Tbsp Olive'oliva
1 onion, chopped
For the sauce:
crushed red pepper
2 tablespoons white wine vinegar
6 Tbsp Olive'oliva
Sale
2 onions chopped
2 tablespoons chopped fresh herbs (parsley, mint)
Preparation:
Boil until al dente rice in a pot with boiling water, drain and pass under the current'acqua to cool it and stop its cooking.
Wash the peppers, remove seeds and white internal membranes, then cut it into strips.
Sliced boiled carrots.
Clean mussels and clams, place them in a saucepan with a lid and cook 15 minutes over moderate heat.
Chop the flesh of the fish, wash the prawn tails and remove the innards.
Fry the onion in a large saucepan with the'olio, over moderate heat for 4-5 minutes.
Add the fish and prawns and cook for 10 minutes, then remove them from the pan with a slotted spoon and let cool.
Do they reduce the cooking liquid to about a quarter of the initial amount, then set aside.
Mix six tablespoons of the cooking of fish,'aceto the'olio, chili, salt need, herbs and chopped onions.
Stir well, in order to obtain a homogeneous sauce.
Pick up in a small bowl of rice, mussels and clams complete shell, the pieces of fish, the tails of shrimp, strips of bell pepper and carrot washer, sprinkle with the prepared sauce and stir so that the dressing can be distributed evenly.
Let rest in refrigerator for an hour the'insalata before serving.
Note: 'I made using the trio of cereals (rice, barley and buckwheat) in RisoGallo and it was excellent!
300g rice salad
1 yellow pepper
1 red pepper
1 boiled carrots
300 G Mussels
300 G Clams
500 G Fish with white flesh and Soda
8 Shrimp tails
2 Tbsp Olive'oliva
1 onion, chopped
For the sauce:
crushed red pepper
2 tablespoons white wine vinegar
6 Tbsp Olive'oliva
Sale
2 onions chopped
2 tablespoons chopped fresh herbs (parsley, mint)
Preparation:
Boil until al dente rice in a pot with boiling water, drain and pass under the current'acqua to cool it and stop its cooking.
Wash the peppers, remove seeds and white internal membranes, then cut it into strips.
Sliced boiled carrots.
Clean mussels and clams, place them in a saucepan with a lid and cook 15 minutes over moderate heat.
Chop the flesh of the fish, wash the prawn tails and remove the innards.
Fry the onion in a large saucepan with the'olio, over moderate heat for 4-5 minutes.
Add the fish and prawns and cook for 10 minutes, then remove them from the pan with a slotted spoon and let cool.
Do they reduce the cooking liquid to about a quarter of the initial amount, then set aside.
Mix six tablespoons of the cooking of fish,'aceto the'olio, chili, salt need, herbs and chopped onions.
Stir well, in order to obtain a homogeneous sauce.
Pick up in a small bowl of rice, mussels and clams complete shell, the pieces of fish, the tails of shrimp, strips of bell pepper and carrot washer, sprinkle with the prepared sauce and stir so that the dressing can be distributed evenly.
Let rest in refrigerator for an hour the'insalata before serving.
Note: 'I made using the trio of cereals (rice, barley and buckwheat) in RisoGallo and it was excellent!
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