Basque Salad
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recipe by : silver palate cookbook, rosso & lukins, '79, p. 217 |
serving size : 8 preparation time :0:00 |
categories : ethnic ham |
peppers rice |
salads - main dish sausage |
seafood shrimp |
silver palate |
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amount measure ingredient -- preparation method |
-------- ------------ -------------------------------- |
1/4 cup | olive oil |
12 | green onions with tops -- thinly sliced |
1 tsp | whole saffron -- scant |
2 cup | converted rice |
1-1/2 tsp | salt |
4 cup | chicken stock |
1 lb. | medium size raw shrimp -- shelled/deveined |
1/4 lb. | hard sausage (salami, pepperoni or other) -- in |
| julienne strips |
1/2 lb. | prosciutto -- thinly sliced |
1 | green bell pepper -- cored/julienned |
1 | red bell pepper -- cored/julienned |
1/2 cup | chopped parsley |
| salt -- to taste |
3/4 tsp | fresh ground black pepper |
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heat oil in a heavy pot. add green onions and saute over medium heat, |
stirring, for 5 minutes or until wilted. add saffron and cook for 2 |
minutes |
longer. |
add the rice and stir, coating grains well with oil. season with 1 1/2 |
teaspoons salt, pour in chicken stock and stir. bring to a simmer, cove |
and |
cook over low heat for 20 minutes, or until rice is just done and all |
liquid |
has been absorbed. fluff with a fork and let cool somewhat. |
meanwhile, bring 2 quarts water to a boil, then add shrimp. immediately |
remove from heat, cover and let stand for 2 minutes. drain shrimp and |
reserve. |
transfer cooked rice to a large bowl. add shrimp, sausage and prosciutto, |
red and green peppers, parsley, salt to taste and black pepper. toss |
well. |
arrange on a large platter and serve at room temperature. |
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(ID: 10724) Mirror: rec.food.recipes: Fri, Sep 26, 2003 |