Recipe Cold Rice Salad

Ingredients:

300 grams of Arborio rice, 200 grams of tuna in drained oil, 150 grams of coppery tomatoes, 150 grams of caciocavallo, 100 grams of cubed ham, 80 grams of peas, 75 grams of red peppers, 75 grams of peppers yellow, 80 grams of pitted black olives, 80 grams of pickled gherkins, chives and salt to taste.

Doses for: 4 persone realization time: 35 minutes

Recipe:

The classic rice salad is the summer dish par excellence. To prepare it, place a saucepan filled with salted water on the heat and once it has boiled, add the peas and blanch them for about 3 minutes. Once this time has passed, drain the peas and pour the rice into the same water. Cook the rice 2-3 minutes less than the cooking time indicated on the package and then drain it on a very cold tray (previously stored in the refrigerator) to let it cool. In the meantime we take care of the seasoning: we wash the peppers, we eliminate the petiole, the seeds and the internal filaments, we cut them first into strips and then into cubes and place them in a large bowl where later we will pour all the other ingredients. We also wash and cut the tomatoes in half, we dig the pulp with a spoon and cut them into cubes. We also do the same with the caciocavallo and later also with the cooked ham, then we cut the gherkins and the pitted black olives into rounds. At this point we can combine all the ingredients together, add the crumbled tuna, the finely chopped chives, add salt to taste and mix everything. To make the classic rice salad even more tasty we can season it with a tablespoon of mayonnaise or with balsamic vinegar.

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