We recently took a trip to Italy and had the pleasure of staying a couple of days in a town called Citta della Pieve, which is known for their saffron. My BF put together this delicious rice dish with what we had on hand at the cottage we were staying in. Luckily, we had bought some local saffron, which added a lot of flavor to this fusion of fried rice Italian style.
Ingredients:
2 cups cooked rice, cooled
Saffron
1/4 cup extra-virgin olive oil
1 red bell pepper, 1/2 diced somewhat fine and the other half larger dice
2 eggs, beaten
2-3 TBS butter
Parmigiana cheese to taste
Salt and pepper to taste
Burrata cheese
First, place a few stalks of saffron in the olive oil and let that infuse for a while; the longer the better the flavor will be.
Pre-cook the rice to yield two cups and let cool.
Heat saffron infused olive oil and add 1/2 of the red bell pepper (the smaller diced half). Let that cook until the bell pepper is softened and add salt and pepper to taste. Add the rice and combine well while adding more olive oil to taste and to assure the rice does not get dried out.
Create a hole in the rice and add your eggs, scramble and combine with rice.
Add the larger diced bell pepper half along with the butter and grated parmigiana.
Once you take it off the heat, add the burrata cheese.
Godere!
