STROMBOLI Serves 4:
400g rice-1 green bell pepper 1 red bell pepper-1peperone giallo-100/150 grams pistachios Bronte peeled and roughly chopped extra virgin olive oil-qb-basil-salt
Boil al dente in salted water to the rice, wash the peppers and remove seeds and inner white filaments, and then the thin listarelle.Scolare rice, pass swiftly under running cold water stops the cooking and leave it well raffreddare.Condire rice with the oil, pistachios, peppers. Place the refrigerator for 30/50 minutes before serving sprinkle with basil.
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