ITALIAN RICE SALAD RECIPE

The rice salad, also known as "cold rice", is a typically summer Italian dish, consisting of rice and other different ingredients mixed together, seasoned in a variable way. Ideal for sultry days, it sates you without being heavy!

Ingredients: - Arborio Rice (300g) - Tuna (200g) - Tomatoes (150g) - Caciocavallo (150g) - Ham (100g) - Peas (80g) - Red peppers (75g) - Yellow peppers (75g) - Black olives (80g) - Pickled gherkins(80g) - Chives (to taste) - Salt to taste. Preparation: - Put a pan full of salty water on the fire and after boiling it, pour the peas (about 3 minutes). - Drain the peas and pour the rice into the same water. - Cook the rice (2-3 minutes less than normal cooking times). - Wash the peppers, cut them into cubes and place them in a large bowl where you will collect all the other ingredients. - Wash and cut the tomatoes in half, dig the pulp with a teaspoon and cut them into cubes.   - Cut the cooked ham and caciocavallo into cubes. - Cut the pickled gherkins and olives into slices.  - Drain the rice and let it cool by distributing it on a very cold tray, better if previously stored in the refrigerator.   - Flavor the dressing with chives cut into small slices, then add the peas and rice (now cold). - Incorporate the tuna fillets crumbling the ham. - Season with salt and mix with a spoon. - Cover the bowl with plastic wrap and leave it in the refrigerator (until ready to serve).

Bon appétit!