First Courses

Rice salad with Po

Preparation time: 30 minutes


  • 300 grams parboiled rice
  • 1 300 g packet of Antipasto PO vegetables and tuna fish
  • 3 eggs
  • Pitted olives
  • 150 g cooked ham
  • 150 g soft cheese
  • Extra virgin olive oil
  • Salt


Cook the parboiled rice in plenty of salted water, drain when al dente and rinse with cold running water.

Prepare the hard-boiled eggs: immerse in cold water, place on the heat and cook for 10 minutes from boiling point.

Dice the cooked ham and cheese. Choose Fontina for a creamier and more delicate flavour, Emmenthal or Provola for a more intense taste.

Transfer the rice to a large bowl. Add the Po, diced ham, cheese, a handful of pitted olives, oil and salt. If desired, add a few drops of vinegar, lemon or balsamic vinegar. Stir carefully.

Place the boiled eggs cut into wedges on the rice salad and serve.