Rice salad with crab meat
Instructions
Boil the rice in boiling salted water and drain it al dente.
Put the salmon under cold water to stop the cooking.
Season with a little oil and insaporitelo with a pinch of pepper.
Clean the leeks, cut into slices and let them dry in a pan with a little oil.
Join the peas, add salt and cook on moderate fire.
Beat the eggs with a pinch of salt.
In a pan heat a little oil and cook the omelet on both sides.
Cut it into strips.
Drain the crabmeat, cartilage core and add to the rice along with the peas and tortilla strips.
If necessary adjust the seasoning.
Keep in a cool place until ready to serve.
Accompanying wines: Sauvignon Colli Orientali Del Friuli DOC, Colle Picchioni Le Vignole IGT Del Lazio, Gold Wedding WHITE WINE of Sicily.
