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Chicken and Prosciutto Rice Salad

First Course

300g (1â…“C) rice
100g (3.5oz) single slice of cooked ham
100g (3.5oz) cooked chicken
2 fleshy peppers (1 red and 1 yellow)
4 heaping Tbsp of cooked peas
2 hard boiled eggs
1 Tbsp capers
mayonnaise (to taste)
1 Tbsp mustard
6 Tbsp extra virgin olive oil
2 scant Tbsp of "Sapore di Modena" or 2 tsp Paolo Rustichelli's "Traditional Balsamic Vinegar of Modena" or 2 tsp "Traditional Extra Vecchio Balsamic Vinegar of Modena"
8 green olives (pitted and chopped)


Cook the rice until al dente, run under cold water, drain and place in a bowl. Core and peel the peppers and cut in strips as well as the cooked ham and chicken. Add the peppers, ham and chicken to the rice including the peas which were cooked in water and salt. In another bowl delicately mix the mustard, olive oil, olives and the "Sapore di Modena" or Paolo Rustichelli's "Vecchio Traditional Balsamic Vinegar" or "Extravecchio Traditional Balsamic Vinegar". Carefully mix the dressing with the rice. Serve on a platter in the shape of a dome and garnish with the hard boiled eggs cut in slices, topped off with a large drop of mayonnaise and capers.