Portions: 4 People
- 280 g Arborio rice
- 120 g strong Provolone Valpadana DOP
- 60 g of Pantelleria Capers IGP
- Extra Virgin Olive Oil
- Fresh Thyme
- 60 g of Mortadella Bologna IGP
- 100 g of semi-dried tomatoes in oil
- Extra virgin olive oil,
Cook the rice in plenty of salted water. Drain it and pass it under running water, drain it well and transfer it into a bowl. Season with a drizzle of oil and set the bowl aside.
Dice the Mortadella Bologna IGP and the Provolone Valpadana DOP, drain the tomatoes, desalinate the capers and add all the ingredients to the rice. Mix carefully, adding 3 tablespoons of extra virgin olive oil and the leaves of a handful of thyme twigs. Put the rice salad in individual bowls. Garnish with a sprig of fresh thyme and serve.