Preparation:
Bring a large saucepan of salted water to a boil.Put a plate on top of the pan,covering the water,lay the anchovy filets on the plate,and mash with a fork.They will dissolve smoothly with the heat.When anchovies are disolved,remove the plate,Add the rice to the water,and cook until tender about 45 to 55 minutes.. Meanwhile,in a small saucepan,saute the onion in 2 tabls.of olive oil.When the onion is golden and soft,sprinkle the vinegar over it,and allow it to evaporate for 2 minutes.Add the wine,lemon juice,mustard,dissolved anchovies and tomato paste.Mix carefully then seive once to make a smooth sauce. Drain the rice and spread it out on a warmed serving platter.Pour the sauce over it and sprinkle it with salt and pepper.While the rice cools slightly fry the tomato cubes quickly in the remaing 3 tabls. of olive oil for 1 minute,then mix in the olives and marjoram.Pour them over the rice
and sauce.Then serve.Makes 4 servings. |
