Cucina Antica - specialità italiane - condimenti per pasta

Rice salad


Parboiled rice, Tuttoverde for salads, Emmenthal, frankfurter, tuna fish, sweetcorn, ripe red tomatoes, finely diced yellow and green peppers, peas, diced ham, parsley, salt, pepper, extra virgin olive oil, juice of 1/2 lemon



Cook the rice in lots of salted water. Once cooked, drain it and cool it under cold running water and place in a plastic container.

Dress with Tuttoverde, frankfurters cut into rounds, diced Emmenthal, tuna fish, sweetcorn, peas, red tomatoes and finely diced peppers, ham, salt, pepper, lemon juice and extra virgin olive oil.

Place on a serving dish and sprinkle with chopped fresh parsley.



Difficulty: Easy

Preparation time:

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