Rice In Salad With Pickled Peppers

Preparation:

Preparation: Boil the rice in abundant salted water, drain it al dente and cool it under running water, drain it very well and dress it with two tablespoons of oil. Cut the peppers into strips and then into small pieces, cut the gherkins and mix them with the rice. Add a little more oil, season with salt and pepper. Arrange the rice in a round mould, press well, then invert it onto a serving plate and cover it completely with the thinly flaked Parmesan cheese, perhaps using a truffle cutter. Accompanying wines: The marked sour taste of the pickles alters the taste of still white wines, the possible combination is with sparkling wines such as "Brut".