This is a lovely rice salad with optional truffles! Other ingredients include lemons, anchovies, white wine and garlic. Many people object to the combination of truffle and lemon, claiming that the delicate flavour of the truffle should be protected from something as harsh as lemon juice. I think they marry very well indeed in some dishes and this is one of them. It is a recipe from Novara, in whose province stretch endless rice fields.
Toss the rice into a large pan of salted, boiling water. Cook for 8 minutes, then drain. Using about
As soon as it is cooked, take it out of the dish and spread it out on a work-surface or tray to cool, forking it up to separate the grains. Put it into a bowl and stir in
Cut the anchovies into small pieces and put them with the remaining oil and garlic in a small saucepan. Heat the oil gently, mashing the anchovies carefully. Remove from the heat when the anchovies are completely disintegrated, allow to cool, then sieve. Stir in the lemon juice and parsley. Pour this over the rice, mix it all together and serve cold but not chilled.
© 1990 Valentina Harris. All rights reserved.