In plenty of water put two bay tree leaves, bring to a boil and put the Flora Bell’insalata rice.
Peel the oranges, cut them into wedges and of each wedge make three parts.

Drain the rice, place on a plate and start garnish with the oranges, caciocavallo cheese cubes, granulated pistachios, grapeseed oil and thyme leaves.

The extreme simplicity of cooking Flora Bell’Insalata rice, achieved thanks to the parboiling process, gives me the opportunity to bring together the slight sour sweetness of the orange that soften the overbearing savoriness of the caciocavallo and pistachios, without these being dispersed thanks to the ‘integrity of the grain, which always keeps its original shape.