Sicilian rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Anchovy filets | |
| 1½ | cup | Long grain rice |
| 1 | Onion,finely chopped | |
| 5 | tablespoons | Olive oil |
| 1 | tablespoon | White wine vinegar |
| ⅔ | cup | White wine |
| 3 | Lemons for juice | |
| ½ | teaspoon | Mustard |
| ½ | teaspoon | Tomato paste |
| 1 | Salt and pepper to taste | |
| 3 | Tomatoes seeded cubed | |
| ⅓ | cup | Black olives pitted |
| 1 | pinch | Dried marjoram |
Directions
Bring a large saucepan of salted water to a boil.Put a plate on top of the pan,covering the water,lay the anchovy filets on the plate,and mash with a fork.They will dissolve smoothly with the heat.When anchovies are disolved,remove the plate,Add the rice to the water,and cook until tender about 45 to 55 minutes..
Meanwhile,in a small saucepan,saute the onion in 2 tabls.of olive oil.When the onion is golden and soft,sprinkle the vinegar over it,and allow it to evaporate for 2 minutes.Add the wine,lemon juice,mustard,dissolved anchovies and tomato paste.Mix carefully then seive once to make a smooth sauce.
Drain the rice and spread it out on a warmed serving platter.Pour the sauce over it and sprinkle it with salt and pepper.While the rice cools slightly fry the tomato cubes quickly in the remaing 3 tabls.
of olive oil for 1 minute,then mix in the olives and marjoram.Pour them over the rice and sauce.Then serve.