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 |
| |
| 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 |
| |
| 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 |