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Special Feature

 

Six-Herb Rice

 

La Cucina Italiana magazine offers these simple, authentic dishes of the Italian countryside. From fettunta, the quintessential way to savor new olive oil, to schiacciata alla Fiorentina, Tuscany's timeless sweet flatbread, the flavor of new olive oil shines through. Each recipe serves 8.

  • 1 bunch basil
  • 8 sprigs rosemary
  • 8 sage leaves
  • 16 sprigs fresh thyme
  • 8 sprigs Italian parsley
  • 1 sprig lemon balm 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • zest of 2 lemons
  • 1 cup extra-virgin olive oil
  • 3 cups rice

Wash all the herbs (discard stems and stalks); combine with the salt, pepper, and zest of 1 lemon in a food processor. with the motor running, add half of the olive oil; process until smooth. Pass through a fine strainer; stir in the remaining olive oil. Refrigerate 48 hours. Bring to room temperature; whisk in 1/4 cup of warm water. Bring a large pot of water to a boil and cook the rice until it is al dente with the remaining lemon zest and salt to taste. Drain; stir in the herb sauce. Serve hot.

 

About Olives and Olive Oils

Articles About Olives (with Recipes)

Olive Oil Recipes

 
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This page modified February 2007


 


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