Rice salad
[5] This time, we used a ring mold with a diameter of 8 cm.
Wrap the peppers (red and yellow) in foil and bake in an oven at 200°C for 30 minutes, then place in ice water, peel and cut into 1cm cubes
Season the chicken with a little salt and pepper, add 1 tablespoon of olive oil to a heated frying pan, and cook the chicken skin-side down.Once both sides are browned, cut into small pieces and let cool
Wash the Italian rice, drain in a colander and place in a bowl, then mix with 1 tablespoon of olive oil
Mix the roasted chicken and A into [2], place the bowl in ice water to cool, then add the paprika and cherry tomatoes and mix
Mix B into [3]
Place the ring mold on a plate, fill it with [4], remove it, sprinkle with Italian parsley for garnish, and drizzle with olive oil
-
- bell pepper Red
- 1/2 pieces
-
- bell pepper Yellow
- 1/2 pieces
-
- Chicken thigh
- 115g
-
- salt
- A little
-
- Pick it
- A little
-
- Italian rice
- 1 cup
-
-
Ardoino
Extra Virgin Olive - Appropriate
-
Ardoino
-
[A]
- Finely chopped
- 40g
-
- Italian parsley Chopped
- 1 tablespoon
-
- capers Roughly chopped
- 20g
-
- the green beans Boil
- 45g
-
- black olive Cut one pitted
- 8 grains
-
- Peeled shrimp ( small)
- 85g
-
- the cherry tomatoes by blanching them in hot water and cut them into 1cm cubes.
- 100g
-
[B]
-
Ardoino
Extra Virgin Olive
- 3 tablespoons
-
Ardoino
-
- red wine vinegar
- 1/2 tbsp
-
- Balsamic Vinegar
- 1 tablespoon
-
- Lemon juice
- 1 tablespoon
-
- salt
- Two-skin
-
- Italian parsley, finely chopped, for garnish.
- A pinch
-
-
Olive Oil
for
Ardoino Extra Virgin
- Appropriate amount
-
Olive Oil
for
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