Rice Salad Recipe

Healthy, fresh and easy to make. This rice salad is just what you need for these hot summer days

It's so hot today, I cannot believe it! I went for my run this morning and thought I was going to melt on my way back. Really!! The forecast says we'll have a high of  95 degrees for today and tomorrow (that's about 35 degree Celsius). And for those of you who don't know me, I'm in Southern California near the ocean, with an average temperature of about 70 degree all year long. Breezy and cool, and not extremely hot.
With this unexpected heat wave, I don't feel like baking or cooking very much. So here is one of my favorite dishes for these occasions. It's fresh, wholesome, light and easy to make.
This dish can be prepared a day before and can be stored in the refrigerator for a couple of days. It's  perfect for a picnic or a barbecue. For a light dinner or to take along with you at work or school for a healthy lunch.

You can really make rice salad with many different ingredients. That's what I like about it so much. Change it up every time and make it fun. Today, I've prepared it with mixed pickled veggies, marinated artichoke hearts, olives, fresh mozzarella and hard boiled eggs. And of course, you need a drizzle of tasty olive oil and a sprinkle of chopped fresh basil. Sounds perfect, right?

Here is the video recipe for you.

Note, the quantities of the ingredients added to the rice are just to give  you an idea of what I did. But feel free to add or change anything as you prefer!

Ingredients: serving about 4

• 1 1/2 cups (300 gr) rice ( I used long grain)
• 3 hard boiled eggs
• 1 cup (180  gr) of giardiniera - mixed pickled veggies
• 1/2 cup (75 gr) of marinated artichokes hearts
• 1/4 cup (35 gr) of mixed pitted olives ( I used Greek)
• 6 oz (170 gr) of fresh mozzarella
• a couple of tablespoons of extra virgin olive oil
• salt
• 3-4 leaves of fresh basil 

Preparation time: 30 minutes
Directions:

1. Bring a large pot of salted water to a boil. Simmer the rice, as directed. it should take about 15 minutes.
2. In a separate small pan, hard boil three eggs: place the eggs in the pan, cover with cold water. Bring the water to a boil over medium heat. When the water starts to boil, lower the flame to the minimum and let cook for about 8 to 10 minutes. Drain, run under cold water and peel.

3. In a large bowl, add the mixed pickled veggies, the artichoke hearts and the olives. All cut in small pieces.

4. When the rice is ready, drain and run quickly under cold water to cool it down. Drain well and add to the bowl with veggies.

5. Drizzle with a couple of tablespoons of extra virgin olive oil.

6. Cut in pieces the boiled egg and salt to taste.

7. Add the eggs, mozzarella cut in small cubes, and the basil cut in smaller pieces to the rice.
Mix well. And adjust with olive oil if necessary.

Serve at room temperature or store in the refrigerator up to two days.

Buon appetito! 

Oven-Baked Frittata Cups with Zucchini

Rich, delicate and fluffy, oven-baked frittata with zucchini made in cute cup portions.
Perfect for a fun Sunday brunch or a party with friends!

Here is another easy-to-make recipe for a dish that you can serve in many occasions. From a Sunday brunch to a light family dinner. From a party with friends to a picnic at the beach. Also, perfect for your kids' lunch box. They will have a full serving of protein and vegetables, all in one cup. And it's a cute way to disguise the zucchini in the eggs. Those picky eaters won't even know what's hiding in there.
I posted this recipe before, but as always, I made small changes. And I made a video too. Of course! It's so much easier when you can see all the steps and how easy it is. You will want to try this next Sunday. I'm sure!

With the ingredients in this recipe, you can make 8 frittata cups. These are relatively small servings, so keep that in consideration when planning your menu. If you are serving these for brunch with a salad, and a slice of bread, I would count 3 to 4 cups (or more?!? ;) for each person.
If these frittata cups are just one of a many other dishes served, then I suggest preparing one or two frittata each.
For this recipe I, once again, used my silicone muffin molds: non-stick, easy to clean and very durable. To remove these frittatas from the cups, just carefully run a round-tip knife around the edges, and help yourself with a spoon to scoop the frittata out.

Buon appetito!

Ingredients: to make 8 cups (serving 2 to 4 people)

• 4 eggs
• 3/4 cup (150 gr) of ricotta cheese, better if whole milk
• 1/4 cup (60 ml) of milk
• 1/2 cup of freshly grated Parmesan cheese
• 2 zucchini
• salt (about 1/2 teaspoon)

Preparation time: about 40 minutes
Directions:
1. Preheat the oven to 350° F (175° C). In a large bowl, whisk together the eggs, with the ricotta cheese, the milk, and salt.

2. Add the freshly grated Parmesan cheese and whisk a bit more.

3. Fill 8 muffin tins (3/4 of the way) with the egg mixture. Grease with spray if you are not using a silicone baking pan. Note: I'm only showing 6 in the picture, but with these ingredients you should be able to fill 8. Do not fill to the top, or there won't be enough room for the zucchini.

4. Cut two zucchini paper thin, using a sharp knife, a peeler or a mandolin.

5. Place about 5 or 6 slices of zucchini on top of each other as shown in my picture. And roll them up.

6. Place one roll of zucchini in each cup.

7. Bake at 350° F (175° C) for  25-30 minutes, or until the top is slightly golden and the eggs are set.


8. Remove by running a round-tip knife around the edges, and helping yourself with a spoon if necessary. Serve immediately.

Enjoy!

 

Fresh Handmade Egg Tagliatelle Pasta

Here are all the steps and secrets to make the perfect fresh, handmade egg pasta 

It's easier than you think. All you need is flour, eggs and a rolling pin.

Finally, here it is! My recipe on how to make homemade, fresh pasta!! I couldn't possibly have a blog about Italian food and NOT post this one.
Making fresh pasta is pretty easy and a lot of fun. And check out the list of ingredients. ONLY flour and eggs! Amazing, right?! And all you need in addition to the flour and eggs is a rolling pin or a pasta maker to roll the dough. I don't own a pasta machine, but  yes! it is in my Christmas' wish list :-) The rolling pin can do all the work, but the machine is probably a good investment, saving you some time, making the pasta all the same thickness, and cutting it in perfect shapes. Hand cut pasta will not be perfect, but I find that's the beauty of it too... otherwise, how would your guests know you actually made it?!?
With this recipe you can make tagliatelle (1/4 inch wide), pappardelle (1/2 inch wide), lasagna sheets or stuff the pasta and make tortellini or ravioli.
This recipe asks for 100 gr (about 2/3 cup) of all-purpose flour and one egg per large serving, ie. a full plate of pasta! I suggest weighting the flour for a more precise measurement.
Fresh pasta can be stored in the refrigerator for up to 3 days, or in the freezer for a couple of months. Before you can freeze or refrigerate the pasta, you need to let it dry, for about 30 to 60 minutes, so it will not stick together. After the pasta is dry you store it in a plastic bag or other container and refrigerate or freeze.
Here is the recipe for you.

Ingredients: serving 4

• 2 2/3 cups* (400 gr) of all-purpose flour
• 4 eggs

*I suggest weighting the flour. A cup of flour lightly packed can be as light as 100 gr, while if you use your cup to pick up the flour from the bag (like I do) you get 150 gr in one cup,

Preparation time: 30 minutes, plus 60 minutes inactive

Directions:
1. Beat the eggs with a fork. Mound the flour on the counter and make a well in the middle where you will pour the eggs.

2. Using a fork gently mix the eggs and incorporate some of the flour from the sides. Make sure you don't let the eggs run outside the flour and all over your counter.

3. Once the dough starts to come together you need to use your fingers and continue incorporating more flour.

4. You need to check the texture of the dough and only add enough flour to make the dough not sticky, but not too hard or it will be too difficult to knead. As you can see from my picture I have some left over flour. How much flour you will need mostly depends on the size of the eggs.Work and knead the dough for at least 5-10 minutes (or longer), until it becomes moist, smooth and elastic.

5. Wrap the dough in plastic wrap and let it rest for 30 minutes. Unwrap, knead for another few minutes. Wrap it again and let it rest for another 30 minutes.

6. Cut in half the dough, so that it's easier to work with. Re-wrap the half that you are not using in the plastic wrap so it will not dry up. Roll half of the dough using a rolling pin, or the pasta maker. Make the pasta as thin as you can. It should be less than one millimeter in thickness... which is super thin. When you roll the pasta make sure it doesn't stick to the counter. Turn and move the dough constantly while rolling. Add a little flour if necessary.

7. Cut the dough in half. Place the two half on top of each other and fold (or roll) on itself. Using  a sharp knife cut the tagliatelle, about 1/4 of  an inch wide. Or any desired shape.

8. Unfold the tagliatelle and set aside on a lightly floured surface, or cookie sheet covered with parchment paper (and a bit of flour). Do the same with the remaining dough. (roll, cut in half, fold, and cut in strips)

If you are not cooking the pasta right away, let it sit for 30 minutes on a lightly floured baking sheet, covered with plastic wrap, and refrigerate for 2 or 3 days.
To cook, boil in salted water for only a few  minutes depending on its thickness. Watch it carefully and taste it before draining. Serve with your favorite sauce. Enjoy!!