Rice Salad

Method

1. Cook the rice (carnaroli or roma) in salted boiling water until al dente. Drain and let it cool completely.
2. Prepare the vegetables: slice cucumbers (not too thick, not too thin), boil and dice carrots, slice celery, halve cherry tomatoes.
3. Select your other ingredients: pitted olives, capers, cooked ham, tuna, hard-boiled eggs (boil two eggs until hard), basil leaves.
4. In a large bowl (not a narrow one to avoid sticking), spread a thin layer of the cooled rice.
5. Add the ingredients in layers: start with cucumbers, boiled carrots, celery, cherry tomatoes, olives, capers, ham, tuna flakes, and sliced hard-boiled eggs.
6. Add anchovy fillets and fresh basil leaves.
7. Sprinkle with powdered asparagus, powdered beetroot, and powdered tomato for extra flavor.
8. Season with salt, pepper, a few drops of Tabasco, extra virgin olive oil, and lemon juice. Mix gently without crushing the rice.
9. For the egg garnish: press the remaining boiled egg (white and yolk) through a strainer to get a fine texture.
10. Shape the salad: place a ring mold on a plate, fill with the rice salad, and press lightly to form a tortino. Remove the mold.
11. Garnish: top with a slice of cucumber, a sprig of thyme, a small chili pepper, and a few dots of cuttlefish ink for presentation.