The idea for our Olio do Panne stems from a medieval tradition. Italian woman would send their husbands to work with a loaf of fresh baked bread and a small flask of herbed olive oil for dipping as their noontime meal. It was a fresh, flavorful, and practical way to feed the men while away from home. Today we use our popular Olio do Panne spice for a wide array of recipes. One of our favorites is our Venetian inspired Rice Salad which we first enjoyed during a picnic on the Venice Lido. Our hostess assured us it was a typical dish of her family, long time residents of the Cannaregio neighborhood. We enjoyed it so much we took the recipe home as a souvenir.
Empty the contents of this bag into a large bowl and mix evenly. Pour rice into a saute pan with
- 1 TBSP OLIVE OIL
Cook until rice begins to pop. Add
- 4 CUPS WATER
Bring to a boil and simmer, covered, for about 25 minutes. Allow rice to cool.Toss in
- ¼ cup fresh lemon juice
- ¼ cup capers, drained
- ¼ Cup black olives
- ¼ cup extra virgin olive oil
- ½ cup mozzarella cheese, cubed
It is wonderful on its own or served with ham or shellfish.
Ingredients: Medium grain white rice, Olio do Panne. (parsley, oregano, basil, rosemary, garlic, and crushed red pepper), sundried tomatoes, onion, and kosher salt.
Photo Credit: Justin Hansen
