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Food52Italian food has many classics that are worldly renown, and many more traditions that are instead unknown to the masses, mainly because they are mostly home cooked dishes that one would never find in a restaurant.Let’s take “Riso Freddo” for example. This typical Italian Rice Salad, that’s naturally gluten free,is a must for every Italian in the period between June and September. It’s probably the most eaten food at the beach, during picnics, and even as a quick but delicious lunch at home.Especially when there are a lot of people at the table (and you know Italians love that stuff…), a yummy Rice Salad is always the best bet to feed them something delicious without worrying too much about it getting overcooked, mushy or cold.The varietal of rice I like to use for this salad, “parboiled”, has been partially boiled in the husk.This process alters the nature of the starch, and it makes the graininess sticky and more separate when cooked. Also, because this rice salad is supposed to be eaten cold, you can store in the fridge for up to 3 days and enjoy it when you want a fun snack!Since in Italy Riso Freddo is so popular, we have many brands that provide seasoning for it: jars of mixed cocktail vegetables called “Condiriso”. Even if you don’t have access to them, this Italian rice salad is really easy to make and with this quick and easy recipe you can stay assured you’ll put on the table a delicious summery dish that any Italian would be proud of!As you can imagine, there are a million ways to prepare Riso Freddo and every Italian family makes their own Rice Saladin their own personal way. Experiment with the ingredients and find out your favorite combinations too! I can’t wait to see what you come up with and I am excited to hear your feedback on this recipe! Did you know it was one of the most popular Italian summer dishes?! Un bacio!! AmbraFood52How do you feel about Grits? Is that a weird question? No.. really I want to know before I lead you down this path we are headed which is a post about my love for Grits.. I need us all to be on the same page.. When I first started pondering on the idea of a food blog, a friend of mine asked me not to it make only about grits, fried chicken or cornbread.. which I indulge in on a frequent basis... So I think I have done good, not once have I written one recipe containing the ingredient that I have consumed over 300 tons of and know 100 ways to cook. Grits..They are a southern staple that can be added to or the main ingredient in a numerous amount of dishes, this is not just limited to breakfast and brunch… The southern substitute for lasagna.. in my opinion.. is a Cheesy Tomato Grits casserole that my grandmother used to make.. I’ll make that soon, but as I said before I am trying to keep to my promise.. Once while visiting a friend I made some grits ( I made some other stuff too..but let’s keep with the theme of this post)… when it was time to clean up I saw that she was about to throw away the leftovers… Don’t throw away leftover grits… Does that sound weird too? Well, if you save them put them in a can (mason jar-preferable) put them in the fridge.. then in the morning when you get up make them into patties fry them in some oil and you’ve got yourself what we call down here “Grit Cakes”. Should I continue… umm I’ll just get to this recipe that I have for you today… Grits are good with butter..lots of butter.. there even better with Jelly.. but they are amazing mixed with Monterey jack cheese and topped with Black Peppercorn Salmon… Oh just a little side tip… Cook your grits in chicken stock instead of water… and always stir the pot before you add the grits in.. not sure what this does to be honest.. but my Granny was adamant about stirring the pot.. so I stir the pot.. Now go back and count how many times I used the word "Grits" then multiply that by 3.. the number that you get doesn't even come close to the amount of ways I can cook some grits.. Let's stir the pot... shall we...
