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Insalate di riso (rice salad)

David Rocco from David Rocco's Dolce Vita
A jumble of Italian flavours come together in this three-cheese rice salad by David Rocco

Insalate di riso (rice salad)

Method

Add the rice to boiling salted water. Cook according to the instructions on package, stirring often - should take about 15 minutes. When cooked, rinse the rice thoroughly through a colander and under cold water to stop the cooking process.

In a large bowl, mix together the cold rice, fontina, mozzarella, scamorza, cherry tomatoes, olives, capers and anchovies. Toss well. Pour olive oil over and salt to take. Let the salad rest for an hour in the refrigerator before serving.

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Serves: 4

Prep: 10 min, plus chilling
Cook: 15 min

Ingredients
240g rice
1 pinch Salt
150g fontina cheese, cubed
1 large mozzarella ball, cubed
150g scamorza cheese, roughly chopped
10 cherry tomatoes, quartered
200g black olives
3 tbsp capers
5 anchovy fillets, roughly chopped
60ml extra virgin olive oil