Rice with sausage and emmenthal cheese
Instructions
Cut the ham and emmenthal cheese into cubes; divide the slices and olives, spring onions and artichokes into 4 parts.
To scald the sausage for 2 minutes in boiling water and cut into rings.
In a bowl mix together the vinegar, a pinch of salt and pepper, olive oil and beat them lightly with a fork.
Place in a bowl all ingredients prepared and capers and season with a little oil and vinegar sauce.
Cook the rice in boiling salted water until al dente, leave it to drain and cool it; season the sauce with vinegar and remaining oil, add all the ingredients prepared and mix gently.
Ingredients and dosing for 4 persons
- 250 g of superfino rice (rice or parboiled)
- 4 thin sausages
- 100 G = = Ham (slices From 100 G)
- 100 g of emmenthal cheese
- 50 g of pitted green olives
- 50 g of artichokes in olive oil
- 50 g of pickled onions
- 30 g of capers (optional)
- 15 cl of olive oil extra virgin
- 4 tablespoons of white wine vinegar
- 1 pinch of salt
- 1 pinch of pepper