Bruna (Zanotti) Pinard, Morsano al Tagliamento, Pordenone
(Yield: 4 servings)
1 cup rice
4 cooked Italian sausages
(finely diced)
7 ounces solid white tuna broken
into small pieces
4 ounces favourite cheese
(cut into ¼-inch)
4 ounces prosciutto cotto or cooked ham
(diced ¼-inch)
1 cup green olives, pits removed
(finely diced)
1 hard-boiled egg (diced ¼-inch)
1 tomato (diced ¼-inch)
½ green pepper (diced ¼-inch)
¾ cup mayonnaise
2 tablespoons fresh lemon juice
radicchio salad leaves
parsley for garnish
1. Cook rice as per instructions on page 306 and allow to cool to room temperature.
2.Mix rice, sausage, tuna, cheese, prosciutto cotto, olives, egg, tomato and pepper in a large bowl and place in fridge until ready to serve.
3.When ready to serve, add mayonnaise and lemon juice and mix thoroughly.
4.Layer a plate with large radicchio leaves and place rice mixture onto leaves. Garnish with a few sprigs of parsley.