Rice salad

To make a classic rice salad, place a pot full of salted water on the stove. Once it is boiling, pour in the peas 1 and blanch them for about 3 minutes. Once the peas have been drained 2, pour the rice 3 into the same water. Cook the rice 2-3 minutes less than the cooking time indicated on the package.

In the meantime, prepare the seasoning: wash the peppers, remove the stem, seeds and internal filaments 4, cut them first into strips and then into cubes (5-6) and place them in a large bowl where you will collect all the other ingredients.

Wash and cut the tomatoes in half 7, dig out the pulp with a teaspoon 8 and cut them into cubes 9.

Dice the baked ham (prosciutto cotto) 10. Also cut the caciocavallo cheese into cubes 11 and cut the pickles 12

and pitted olives into rounds 13. When about 2-3 minutes are left before it finishes cooking, drain the rice 14 and let it cool by placing it on a cold tray 15 (previously stored in the refrigerator) in order to facilitate cooling.

Flavor the seasoning with chives cut into small pieces 16, add the peas and rice that will have cooled in the meantime 17. To finish, add the crumbled tuna 18

and the baked ham, adjust the salt and stir with a spoon 19. Cover the bowl with plastic wrap 20 and let sit in the refrigerator until serving so it will be cold and the flavors will have blended together 21.