Friday, July 17, 2009

Parting Thoughts/Insalata di Riso

Friends and readers, I am sorry that I have not been keeping up with my part of the deal, as a blogger I should be writing consistently. But, I am not just a blogger, I am also a student and in the summer I get caught up with all things summer, rather than cooking and blogging. I don't feel guilty about that, I feel really lucky, but when September comes around I will be back and better than ever, I promise.
It's hard to believe that I am heading back home in 1 month, my year in Italy is drawing to a close and it's overwhelming. I can't even begin to list the ways in which this year has changed me, and I think the positive effects will continue to appear in so many ways. Saying goodbye is never easy, turning the page is even harder. In these moments of deep nostalgia, it's comfort food that lifts my spirits. The pages are turning, but the flavors are constant, and for that I am infinitely grateful.

In my mind, Insalata di Riso, cold rice salad is the most classic of Italian summer dishes. Seasoned with nutty green olives, salty capers and woodsy oregano, this insalata takes me back to my summers in Italy, with one bite my stomach and my heart, feel at home. This is a lot to say for such a simple dish, and I can't promise that everyone will like it, but the beauty of comfort food is in its diversity.

Sharing this recipe is sharing a part of myself, it's personal, but I hope that by sharing it at least one person will be able to find that joy that I do in this simple but delicious dish.

Insalata di Riso
serves 4

1 c. rice (brown or white)
1 lrg. can of Italian tuna in Olive Oil
2 tbsp. capers in salt, rinsed and chopped
1/3 c. green olives (Cerignola), chopped
1/2 c. chopped cherry tomatoes
3 tbsp. dry oregano
dried pepper flakes (optional)
salt and olive oil

1) Prepare rice according to directions and let cool to room temperature.
2) Combine the rice with the rest of the indredients.

•This keeps for up to 3 days in the fridge.