Summer is finally arriving and I am dying for a dish of refreshing Panzanella. In Basel it is impossible to find proper Tuscan bread to prepare one so I will try to make myself happy with a rice salad. Rice salad is an easy to prepare dish that does not require much effort, but for sure a lot of creativity. I will provide you here with one quite sophisticated version that you can prepare when you have guests for dinner. This recipe came into my repertoire originating from my father in-law. It reflects his strong know how of food.
You will need to boil the rice some time in advance as it is thoroughly cold when served. For 4 people calculate around 300g of paraboiled rice. It is fundamental to use this variety. In fact for a rice salad to be successful, the grains of the rice have to be well separated and have an al-dente taste. Follow the cooking instructions on the rice box and leave to cool down.
For the seasoning: 150 g of Bresaola, 75 g of rucola salad, 50 g of Parmigiano reggiano, pepper, lemon juice, extra virgin olive oil.
Cut the bresaola slices so to form small “droplets”around ½ cm wide and 1 cm long (this does not have to be perfect, I put down some numbers just to give you an idea.
Wash the rucola salad and dry it thoroughly. Coarsely chop it.
Coarsely grate the parmesan in order to form “flakes”
Mix the three ingredients, add salt and pepper and season with extra virgin olive oil and a hint of lemon juice.
Mix with the cold rice and keep refrigerated before serving.
It is delicious
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