This delicious rice dish brings together all the most typical flavours of Sicilian cuisine. It should be lukewarm when served but never refrigerated. You can add more tomatoes fried in olive oil and flavoured with marjoram if you like. It’s delicious served as part of a summer buiffet with other vegetable dishes. As in many Sicilian dishes, it is the layering of the three main parts of the dish which is important, mixing them all up together would completely change the nature of the dish.
Bring a large saucepan of salted water to the boil. Put a plate on top of the pan, covering the water. Lay the anchovy on the plate and mash it with a fork. It will dissolve smoothly with heat. When the anchovy has melted, remove the plate and add the rice to the water and cook until tender.
Meanwhile, in a small saucepan, fry the onion in
Drain the rice and spread it out on a warmed serving platter. Pour the sauce over it and sprinkle with a little salt and pepper. While the rice cools slightly, fry the tomato cubes quickly in about
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