Rice Salad with Bresaola

Method

1. Cook Carnaroli rice in salted boiling water for about 15 minutes, then drain and cool in cold water.
2. Cut caciocavallo cheese into small cubes.
3. Cut some bresaola into bite-sized pieces; reserve a few slices for garnish.
4. Make a light pesto: blend parsley, basil, olive oil, salt, and lemon zest until smooth.
5. In a bowl, combine the cooled rice, caciocavallo cubes, dried tomatoes, and bresaola pieces. Add a drizzle of olive oil and mix gently.
6. Line a small mold or bowl with plastic wrap. Place a few bresaola slices in the center (optional). Fill the mold with the rice mixture, pressing firmly to compact.
7. Unmold the rice salad onto a serving plate. Garnish with bresaola roses and lemon zest. Drizzle with the parsley-basil pesto and serve.