INGREDIENTS FOR 2 SERVINGS:

    • 1 pack of Rapid venere
    • 200 g of zucchini
    • 90 g of mozzarella
    • Evo oil, salt and black pepper
    • 30 g of Tropea red onion
    • 20 g of washed fresh dill
    • 10 g of fresh basil

    PREPARATION TIME: 25 minutes

PROCEDURE:

  • Cut onion into slices and then chop it together with the dill and basil.
  • Cut courgettes into very small cubes.
  • Sauté courgettes in a non-stick pan for 5 minutes with extra virgin olive oil, salt and black pepper.
  • Cut mozzarella into cubes
  • Cook Rapid Venere following the instructions on the package, then season it with a drizzle of extra virgin olive oil and a pinch of salt.
  • Add zucchini, onion and mozzarella to the rice. Stir well and serve cold.