Back to recipes Cold rice with Mortadella Favola, egg shreds, peas and chives
Chef Giovanna, Osteria La Fefa
Ingredients (for 3 people)
- 200 g of rice
- 100 g peas
- 150 g of diced Mortadella Favola
- 2 eggs
- Seed oil
- Fresh chives
- Salt up
Directions
Cook the rice in salted water, drain it and cool it under running water to get well shelled grains. Once cool, season it with a drizzle of seed oil and a pinch of salt.
Meanwhile, beat the eggs in a bowl and cook them in a lightly greased nonstick skillet over moderate heat, forming soft scrambles.
Blanch the peas for about three minutes, then cool them immediately in water and ice to preserve their bright color and crispness. Cut the Mortadella Favola into regular cubes.
Warm the rice in the same nonstick skillet, season with salt and add the peas, egg yolks and finely chopped chives. Complete the dish by adding, last, the Mortadella Favola.
