Rice Salad Recipe | Cooking in the Neapolitan style

The recipe for the Neapolitan rice salad, a fresh and quick dish to take even to the beach

There are various versions of this type of rice salad, because it is commonly prepared throughout Italy like fresh first course and light to consume especially in summer.

Today we offer you the classic version ofrice salad that the Neapolitan mothers or grandmothers generally prepare their children and grandchildren as a dish to take to the beach.

Here are the prescription and… enjoy your meal!

time-of-rice-salad

Ingredients

  • 400 gr arborio rice for salads
  • 30 gr salt
  • 5 green olives
  • 5 black olives
  • 2-3 tomatoes for salads
  • 150 gr wrustel
  • 100 gr. Drained pickled gardener
  • 80 gr canned tuna
  • 50 gr canned corn kernels
  • 3 eggs

Let's cook the raw ingredients

Let's start by blanching in the water (well salted) the rice, which must cook at least 15-20 minutes Meanwhile, we also prepare the boiled eggs whose cooking varies depending on your preference, even if it is usually about 6-8 minutes . As soon as the first two ingredients are ready, let's cool them aside.

We prepare the main salad dressing

We mix together the remaining ingredients, cutting the tomatoes and the wrustel into pieces and taking care to eliminate water and oil from corn and tuna. We compose the salad enriching the rice with its tasty condiment and the sliced ​​eggs.

Cook's note

For a vegetarian version of this fresh salad we could replace tuna and wrustel with mixed salad (including carrots, onions, rocket, lettuce, cucumber, fennel) and a few pieces of cheese.

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Written by Nadia Portuguese
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