Ingredients for 4 people
- 320 g Venere Rice
- 80 g fresh tuna carpaccio
- 80 gr of smoked Salmon Carpaccio
- 80 gr of Canned Tuna with EV Olive Oil
- 100 gr of fresh Caciotta
- 80 gr Fresh carrots
- 80 gr of red radicchio
- Freshly ground black pepper
- Extra Virgin Olive Oil
- Molinari Balsamico Affinato DOP
Preparation
Cook the venere rice in plenty of water according to indications and in any case for about 12 minutes. Drain and allow to cool.
Prepare the various ingredients to add: dice Tuna, Salmon and Caciotta. Cut the carrots into slices and cut the red radicchio into a salad.
In a bowl for each person (we used a terracotta bowl) put the Venere Rice on the bottom and add the various ingredients to taste. Add Extra Virgin Olive Oil and freshly ground black pepper and spread the Molinari Balsamico Affinato in a quantity to taste.
