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
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.