Here’s a simple dish
but very suitable for these summer months.
Well it is a castle of seasoned rice with two sauces quick to prepare,
based on a sun-dried tomatoes and mozzarella, another made ​​from fresh herbs, a sort of pesto.

And now … LIGHT THE FIRES!

INGREDIENTS:

-400g of parboiled rice

For the red sauce:

- 100g of sun-dried tomatoes

-A handful of cherry tomatoes

A fresh-mozzarella

-Basil to taste

-Oil and salt to taste

For the salsa verde:

A sprig of fresh basil

-A bunch of parsley

Pine-

milk to taste

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

After boiling the rice in salted water, drain and rinse under cold water,
then roll it out on a clean cloth.
Begin to prepare the two sauces with which you are going then to season the rice.
For the red sauce: blend in blender dried tomatoes, the tomatoes, mozzarella basil oil,
you have to get a cream.
For the green sauce, same thing,
mixer the parsley, basil, toasted pine nuts
and a little drop of milk to make the mixture creamy.
Divide the rice in half and season with the two sauces,
at this point distributed  alternating in a mold top the two compounds obtained,
refrigerate for about an hour … misshapen and serve.

Et voila … a summer dish!