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Marinara rice salad recipe of 02-07-2015 [Updated on 03-03-2017]
The marinara rice salad is a dish that I love in summer, fresh, tasty and with a sea flavor, what more could you ask for;) The version I propose is with shrimp, salmon, tuna and clams but clearly lends itself to a thousand variations, additions or substitutions, in short, if you want an alternative to the classic and hot risotto alla pescatora, the marinara rice salad is the recipe for you;) Today I'm still away here in Milan, in addition to the congress, the nice thing about being here is to meet old friends, have a chat and have the opportunity to go and taste something new. In fact, from last night's dinner I have already taken a new idea, I absolutely have to reproduce the millefeuille of carasau bread, and the velvety piselki with buffalo stracciatella, delicious dishes. Now I leave you to the recipe and go to the center, I have an appointment and I take the opportunity to take a stroll around the cathedral, if you are in the area, give a whistle, kisses; *
How to make marinara rice salad
Start cooking the rice.
Meanwhile, clean the clams well, then place them in a large pan with a drizzle of oil, cover with the lid and cook until they all open.
In another pan, brown the shrimp with garlic and a little oil.
After a couple of minutes, add the shelled clams and cook for a few minutes.
Drain the rice while still al dente, season with a drizzle of oil and let it cool.
Put the clams and shrimps in a large bowl, add the chopped salmon and tuna (I used the canned ones, if you use the fresh ones, sear them quickly in a pan), the rocket and the cherry tomatoes cut in half.
Then add the rice and mix well.
Refrigerate for at least 1 hour before serving.