Preparation / Directions:
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 dissolved, remove the plate, Add the rice to the water, and cook until tender about 45 to 55 minutes.
Meanwhile, in a small saucepan, sauté‚the onion in 2 tablespoons 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 sieve 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 remaining 3 tablespoons of olive oil for 1 minute, then mix in the olives and marjoram. Pour them over the rice and sauce.
Then serve.
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