This a typical first course of Salento and it is also called, in dialect, “ranurisu cu l’aulie”.
Ingredients (serves 4)
400 g rice
2 tbsps of green olives
2 tbsps of black olives
broth
20 g di burro
4 tbsps of evo oil
1/2 glass of dry white wine
celery
1 small onion
pepper, salt to taste
pecorino cheese
Slice the onion and the celery and fry slowly with the butter and the oil. Add the rice and let cook for a few minutes. Pour the wine and let evaporate. Add little by little the broth, the olives and stir. Cover and let cook for 15 minutes. Serve hot with black pepper and pecorino cheese to taste
