3 cups cooked rice
1 cup onion, minced
1 1/2 teaspoon salt
1 bay leaf
Parmesan cheese, grated
2 cups tomatoes
3 tablespoons olive oil
1/2 cup green pepper, minced
5 slices salami, cut into strips

Fry onion in hot olive oil until transparent; add salt, green pepper, tomatoes, and bay leaf.

Simmer 15 minutes.

Remove bay leaf, add rice and salami strips; cook 10 minutes.

Serve sprinkled with cheese.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Vincent Van Gogh: Le semeur, 1888.

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