Rice salad with roasted peppers and mozzarella cream

To prepare rice salad with roasted peppers and mozzarella cream, start by heating a saucepan filled with salted water, which you'll need for cooking the rice. Now thoroughly wash the peppers, place them on a hot grill 1 and cook until soft and nicely golden; turn them over often. This will take around 20-25 minutes. Place them in a bowl 2 and cover with plastic wrap 3 to make it easier for you to remove the skin later on.

Add the rice to the water as soon as it comes to the boil 4 and cook for around 12 minutes. Drain thoroughly and place it in a large bowl to cool. In the meantime prepare the peas too. Cut into the peppers 5 and place them in a pan with a drizzle of oil 6.

Leave to brown for a couple of minutes, then add the peas 7. Add salt 8 and cook on a high flame for 5 minutes 8. Then add the mint leaves 9, remove from the heat and leave to one side.

Skin the peppers, they should have cooled down by now 10. Open them in half, remove the seeds and stalk. Then cut into strips roughly 0.2 inches in size 11. Place them in a bowl and season with salt, oil and pepper 12.

Add the roasted peppers and their condiment to the rice 13, as well as the peas, after removing the peperoncino 14. Stir everything thoroughly together 15 and leave to one side to flavor. 

Now prepare the mozzarella cream. Cut the fiordilatte cheese into pieces and place it in a tall and narrow container 17. Then add the cream 18 and blend.

You should obtain a smooth and thick cream 19. Place the lukewarm rice on dishes with the peppers and peas, add the copped anchovies 20 and decorate with the mozzarella cream and fresh mint leaves 21.