
copyright 2011 Lisa B. Falour, BS, MBA all rights reserved LISA, INC. (EURL) cutecatfaith.com I do not edit my videos nor link them, sorry. This is just a short-term hobby for me. I have two YouTube channels, CUTECATFAITH and SLOBOMOTION and over on Dailymotion I have videos and slideshows under "LisaFalour." I am not well and was a bit disorganized for this recipe but I did find we had canned corn after all and added that for the evening serving of this meal. I was taught this recipe by Roberto Migliussi of Livorno, Italy and have never seen it in a cookbook. I should have added a few capers and some peeled, diced cucumber, and obviously the better quality of ingredients you can get, the better, but the rice is the star here and this is meant to be a mild, cool summer dish. Everyone loves it, it is nourishing and digestible. I didn't have a slice of ham, okay, I just did without it. It does not keep well for more than a day, but don't worry, leftovers are fairly unheard of for this. People just eat and eat this. There is no special presentation done for this but I do recommend it be chilled an hour before serving, and I put the plates in the freezer before, also, just dry but to have them very cold. When you use raw onion, it turns after four hours for chemical reasons. If you can get scallions, good, but they are usually forbidden in Europe as they are often GMO. There are never any heavy spices in this salad. It works fine as a single course. It seems daunting to shop <b>...</b>
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