This dish was a favorite of Gwyneth Paltrow and writing this recipe down reminds me of her, when she was here touring Uspallata during the filming of the movie Seven Years in Tibet. Then she was the girlfriend of the main character, Brad Pitt, and she told me of her aspirations. I remember that she told me once, in a beautiful Spanish accent: “I don’t want to be the girlfriend of Brad Pitt. I would like to be myself, on this path of acting that I have chosen…”
Some years later, far away from Mendoza, Gwyneth won the Oscar as Best Actress in the Academy Awards, in Hollywood, for her role in the movie Shakespeare in Love.
1 – Place the onions with the butter in a pot on low heat. When the onions become transparent, add the wine. Once the wine has evaporated, add the zucchini and cover the pot.
2 – When you see the preparation has simmered, add the tomatoes and chopped parsley. Add salt and pepper. Now incorporate the rice and mix with a wooden spoon. Add the diced salmon.
3 – Add broth until covering the rice and, if necessary, continue adding until cooking is finished. When removing, the preparation should be firm and creamy (some advice: maintain the broth boiling, since you can never calculate the exact volume of liquid with rice).
4 – Wait a few minutes before serving.
5 – If you like, before removing add a couple tablespoons of cream, and large amount of cheese on top.
Ingredients (makes 6 to 8 servings)
- ½ diced onions
- 1 chive, diced to the end of the stem
- 3 thin zucchinis, smooth and green, cut in cubes
- 80g butter
- 2 tablespoons parsley
- ½ glass white wine
- 1 chicken broth cube dissolved in boiling water
- 2 tomatoes, pealed and diced
- 1/2kg rice
- Very little salt
- Black pepper, recently ground
- 100g salmon, smoked and diced