Baked Rice (Riso al forno)

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Baked Rice
Servings: 8 people
Time: 80 minutes

ingredients
500 g of rice semifino
4 peppers
500 g of tuna in oil
9 anchovy fillets
2 tablespoons salted capers
4 eggs
Parsley q.b.
Butter q.b.
Extra virgin olive q.b.
Salt q.b. Pepe q.b.

Here is a recipe that features rice, suitable as a first, as an appetizer for a buffet and also convenient to take to a picnic because it's good cold too!

preparation:
After washing the peppers have them roast with the grill, then put them in a paper bag and let cool. Rinse the capers well by removing all the salt.
Clean the peppers spellandoli and then removing the stems, seeds and white filaments. Cut them into squares and transfer them in a colander.
Boil the rice. Drain and let cool until al dente. Put them into a large bowl where you will add the peppers, a tablespoon of chopped parsley, tuna, drained and chopped coarsely chopped anchovies and beaten eggs. Add salt and pepper and mix thoroughly.
Butter a baking dish and pour dental rice. Cook for about 30 minutes in a preheated oven at 180 ° C.

measures:
When you put the rice in the pan compattatelo well with a spoon or pressing against the pan on the table.

Ideas and variations:
The baked rice is also excellent with the zucchini: grate very fine and add to cooked rice, require no precooking. Coarsely chopped pitted black olives and incorporate into the mixture, will add a great flavor and color.

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