The plump grains of Ferron rice hold a dressing well and their nutty flavour is complemented by the earthiness of the artichokes, the piquant sharpness of the pepper drops and the red onion pickled in Chardonnay vinegar. While the crisped up salami slices add spice and a delightful crunch to every delicious mouthful.

Serves 4 - 6 

1 cup Ferron carnaroli or vialone nano rice
1 425ml tin marinated El Navarrico quartered artichokes, drained and diced. Save 3 quarters and 3 Tbsp oil.
1 80g pack Pedrazzoli cured meat (e.g. Salami, pancetta, coppa).  
1 red onion, diced
2 Tbsp Forvm Chardonnay vinegar or Emiliani Condimento Bianco
½ jar Sabarot Pepper drops or El Navarrico pimiento slices, drained
½ bag salad greens, Rocket or Spinach (optional)

In a small bowl marinate the onion in the vinegar. Set aside and allow to pickle for at least 15 mins.

Cook rice in plenty of boiling salted water for 15 - 20 minutes, until cooked. Drain and let cool. This step can be done the day prior or using leftover cooked rice if desired.

Pre-heat oven to 200°C. On a lined baking tray, lay the salami flat and cook until crisp. Once cool to touch, chop into small pieces, keeping a few slices to decorate.

In a large bowl, mix together the cooled rice, chopped salami, onion in vinegar, artichokes, pepper drops, salad greens and artichoke oil.

Serve immediately or refrigerate. Decorate with 3 artichokes and 3 slices of salami.



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