Cocer el arroz en abundante agua salada.
Escurrirlo y pasarlo por agua corriente para parar la cocción, escurrirlo bien y ponerlo en un recipiente.
Aliñarlo con un poco de aceite y reservar a parte. Cortar a taquitos la Mortadella Bologna IGP el Provolone Valpadana D.O.P. picante, escurrir los tomatitos, desalar las alcaparras y añadir todos los ingredientes al arroz.
Mezclar con cuidado, añadiendo 3 cucharas de aceite de oliva virgen extra y las hojitas de un puñado de ramitas de tomillo.
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For a romantic evening, hard to forget: the sweet advice of Provolone Valpadana Many people say it and it is probably true, to make yourself even more
Five most read autumn recipes on the Provolone Valpadana DOP website Autumn is coming. Everything around you is changing: the leaves are turning orange, the
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