Special Rice Salad

Method

1. Finely chop parsley, capers (desalted and marinated in oil), ventresca tuna and anchovies together, and chives. Set aside.
2. Boil eggs for exactly 9 minutes, then cool in cold water. Separate yolk and white, pass through a sieve, and mix together.
3. Cook black rice in boiling salted water until al dente, then drain and let cool completely.
4. For the sauce: combine the chopped mixture (parsley, capers, tuna/anchovies, chives) with a small grating of lime zest. Add extra virgin olive oil in a stream, pepper, and no salt. Whisk until emulsified, adding a splash of rice cooking water if it separates.
5. Blanch peas in boiling water, then transfer to an ice bath. Peel each pea by making a small incision and removing the skin.
6. Cut cooked ham into small cubes and Emmental cheese into similar cubes.
7. Prepare the giardiniera: blanch vegetables (onions, peppers, celery, carrots) in vinegar, dry, and marinate in oil for about a day. (Pre-prepared in the video.)
8. Slice taggiasche olives. Briefly blanch cardoncelli mushrooms for 30 seconds, then sauté in oil. Clean artichoke hearts and marinate in oil (pre-prepared).
9. Once the rice is cool, combine it with the ham, cheese, peas, mushrooms, artichokes, olives, giardiniera, and a drizzle of extra virgin olive oil. Add chopped parsley and mix well.
10. Plate: spread a mirror of the sauce on the plate, place the rice salad on top, garnish with artichoke hearts, some giardiniera, and a red basil flower.