Clean the broccoli by removing the leaves and cutting the florets off the stalk. Rinse the florets under running water and boil them in a large pan of salted water for about 15 minutes.
Wash the rice under cold water. Next, boil the rice in salted water for around 12-15 minutes, then drain and let it cool.
Once it has cooled, add the broccoli, a drizzle of extra virgin olive oil and the slices of Salamini Italiani alla Cacciatora PDO (cut into quarters). Divide the rice between the four plates and decorate each plate with lemon twists, using a lemon zester.
• 125 g of basmati rice
• 125 g of wild rice
• 1 broccoli
• Extra virgin olive oil to taste
• 150 g of Salamini Italiani alla Cacciatora PDO
• Fine salt to taste
• 1 lemon