When the scorching sun almost kills your appetite, what could be better than opening the fridge to find something fresh and ready to eat? An excellent proposal could be this cold rice with peppers, the undisputed kings of the summer garden. It’s easy to prepare, not too rich, delicate in flavor, and quite light.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 4/5 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Cold Rice with Peppers
- 1 ¾ cups Arborio rice
- 1 red bell pepper
- 1 yellow bell pepper
- 3.5 oz canned mackerel fillets (drained weight)
- capers (to taste)
- Taggiasca olives (to taste)
- 3.5 oz scamorza cheese (mild or smoked)
- A few leaves basil
- soy sauce (optional)
- extra virgin olive oil
- salt
Tools
- 1 Baking sheet oven-safe
- Brush
- 1 Pot
- Colander
- Grater large holes
- 1 Salad bowl
Preparation of Cold Rice with Peppers
Boil the rice in plenty of salted water, drain it al dente, and immediately rinse it under cold running water to stop the cooking. Then transfer it to a bowl, season with a drizzle of oil, and place it in the refrigerator while you proceed with the rest of the preparation.
Remove the stem end from the peppers, cut them in half, and eliminate all the seeds and internal white filaments.
Then cut them into quarters and arrange them on a baking sheet lined with parchment paper. Brush them with some oil and bake in a preheated oven at 392°F until they are soft and the skin is slightly charred. This will take about 40/45 minutes.
Once ready, remove them from the oven and peel off the skin to make them more digestible.
Lightly salt them and cut them into small cubes, then add them to the rice.
Drain the mackerel fillets from their preservation oil, crumble them, and add them to the rice along with the capers and black olives. If you prefer, you can use tuna.
Shred the scamorza cheese into julienne using a grater with large holes and add it to the other ingredients.
Finally, fragrance the cold rice with peppers with basil leaves torn by hand and season with a few tablespoons of soy sauce. Mix everything well to blend the ingredients and refrigerate for a few hours before serving. Enjoy! Paola
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