1 cup rice (240ml)
fontina cheese, as much as desired, cubed
1 large mozzarella ball, cubed
scamorza cheese, as much as desired, roughly chopped
10 cherry tomatoes, quartered
1 cup black olives
3 tablespoon capers
5 anchovy filets, roughly chopped
1/4 cup extra virgin olive oil (60ml)
salt to season
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Add rice to boiling salted water. Cook according to instructions on package, stirring often. |
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In a colander, rinse the rice thoroughly under cold water to stop the cooking process. |
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In a large bowl, mix together rice, fontina cheese, mozzarella, scamorza cheese, cherry tomatoes, olives, capers and anchovies. Toss well. |
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Add olive oil and desired amount of salt. Let rest for an hour in refridgerator before serving. |
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