Rice Salad with Pickled Peppers
Instructions
Boil the rice in salted water, drain it al dente and cool it under running water, drain well and season with two tablespoons of olive oil.
Cut the peppers into strips and then into small pieces, cut the gherkins and mix them with rice.
Add a little oil, adjust salt and pepper.
Place the rice in a round mold, press OK, then upside down while holding on the serving dish and cover it completely with the Parmesan thin, perhaps with the tagliatartufo.
Accompanying wines: The sharp flavor of sour pickles alters the taste of white wines, the pairing is possible with those sparkling wines such as "Brut".
Ingredients and dosing for 4 persons
- 300 g of rice
- 1 jar of pickled peppers
- 1 jar of pickles
- Olive oil
- Parmigiano
- Salt
- Pepper