Boil the salted codfish steaks in water with the zest of one lemon and a pinch of salt for about 8 to 10 minutes, with the help of a skimmer drain the saltedsfilacci codfish steaks and place them to cool on a flat plate and fray them.

In the same water, after reaching boiling point again pour in Flora Bell’Insalata rice, cook for about 8 minutes and drain, let it cool and season with the frayed salted codfish, cut the cucumber into round slices about half an inch thick, finely slice the radish, add to Flora Bell’Insalata rice and the salted codfish and stir in the juice of 1/2 lemon.

Decorate on top with mint leaves chopped with your hands, black olives and a drizzle of extra virgin olive oil.

The ease in the preparation of Flora Bell’Insalata Parboiled Rice allows you to combine light and extremely nutritious seasonings such as salted codfish, finishing with the freshness of cucumber, radish, and mint, as if to recall an ancient process, parboiling, that Flora applies to the rice grains to preserve its inherent quality.