Sometimes it is just an idea that gives a standard dish an extra touch, so a rice salad can turn into a colourful lunch to deal with the summer heat: here is a perfect summer recipe, my Venere rice salad in a glass.
The rule I am following these days with no air conditioning in my kitchen is just one: no oven, unless I have to bake bread. So, here is a one-course meal ready in 30 minutes, unless the cooking time for your rice takes longer.
Furthermore, if you like this summer recipe idea, use your creativity to invent many other rice salads layering them in a glass to make your table unique and fun for your table companions. Have a look at these Venere rice towers to find inspiration!
Summer recipe: Venere rice salad in a glass
9.5g carbohydrates per 100g
Ingredients for the courgettes cream
- 300g courgettes
- 170g water or vegetable stock*
- 100g leek
- 20g extra virgin olive oil
- a bunch of basil
- some mint leaves
- salt and pepper
Ingredients for the mozzarella mousse
- 400g cow’s milk mozzarella
- 20g extra virgin olive oil
- water
Ingredients for assembling 4 glasses
- 200g cherry tomatoes
- 100g Venere rice
- basil leaves
- extra virgin olive oil
- salt and pepper
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
Preparation
- Cook the Venere rice in lightly salted water and drain it when it has the perfect texture to be eaten, then lay it out to cool quite quickly.
- In the meantime, chop the leek and sweat it in a pan with the extra virgin olive oil, add the chopped courgettes, allow them to gain flavour for a minute, then add the water, basil and mint and cook for 12-13 minutes.
- Pour everything in a blender, blend to a smooth cream and season with salt and pepper. Put aside.
- Place the chopped mozzarella in a large, tall glass, add 4-5 tablespoons of water and start blending with an immersion blender (ideal for the texture is to use a Bamix) while also pouring in the extra virgin olive oil in a trickle. If the mozzarella cream is too hard, add a few more tablespoons of water while continuing to blend until it is soft and creamy like a mousse. Season with salt and pepper.
- Cut the cherry tomatoes into 4 wedges, season with salt and pepper and a drizzle of extra virgin olive oil.
- Now assemble the glasses: pour the courgette cream on the bottom, form a layer of Venere rice, a layer of mozzarella mousse, the chopped cherry tomatoes and finally decorate with a few basil leaves.
Version with gluten of the summer recipe: Venere rice salad in a glass
This recipe contains only naturally gluten-free ingredients, so no adaptations are necessary.
