INGREDIENTS:
rice
tomatoes
red pepper
black olives (pitted)
cheese
canned tuna
diced ham
Frankfurter sausage
eggs
pickles mix
capers
oil
mayonnaise

PREPARATION:
Boil the rice and let it cool.
Meanwhile completely boil eggs and boil also the Frankfurter sausage.
Again meanwhile chop together all the others ingredients.
Finally when rice is cooled, chop boiled eggs, chop Frankfurter sausage and mix all together by adding oil.
Now is better if all rest 2 hours in fridge.
Serve cold and optionally add mayonnaise.

This is a summer recipe and is good for outdoor meals, you can also conserve it in fridge and eat it after some days.

DOUGH INGREDIENTS:  
500 g / 1,1 lb  flour type “00”
25 g / 1 oz fresh yeast
warm water
little salt
little olive oil
1 mozzarella

OTHERS INGREDIENTS:
anchovy paste
anchovy fillets
peeled tomatoes
black pitted olives
oregano
salt
olive oil

PREPARATION:
Knead all ingredients together and leaven about 2 hours.
Pull dough with a rolling pin and shaping round or rectangular how to your baking tin.
Greasing the baking tin completely with oil including the edges and add on the dough, spread anchovy paste over dough completely.
Add on pieces of mozzarella and pieces of peeled tomatoes, some anchovy fillets and black olives, finally add on a little salt oregano and olive oil.
Put all in oven at 180° C / 350° F for 45 minutes about.

INGREDIENTS: (Quantity for about 50 pieces)
500 g / 1,1 lb  flour type “0”
200 ml / 6,75 fl oz water
12 g / 0,5 oz fresh yeast
70 g / 2,5 oz pork shortening (to dough)
12 g / 0,5 oz salt
pork shortening to fry (as much as needed)

PREPARATION:
Separately, dissolve the yeast in a bowl with a couple of spoons of warm water. In another bowl, put the flour, make a hole in the center and pour in the previously dissolved yeast, knead adding the water little by little, then finally add the salt and the pork shortening, continue kneading until you get a firm dough. Cover the bowl with the dough inside with a cloth and leave to rest at room temperature for 4 hours so that the dough can leaven. Using a rolling pin, roll out the dough on a surface until it reaches a thickness of 1/8″, then cut strips of dough and then make rhomboid shapes and place them on a lightly floured surface to ensure they don’t stick together. Finally, melt the remaining pork shortening in a pan until it almost boils and then fry the pieces created a little at a time, trying not to overlap them. Use a slotted spoon to turn them frequently until they are golden and puffed up; as they are ready, collect them and place on a plate covered with abundant layers of absorbent paper. Serve the fried Parma dumplings hot, accompanied by sliced ​​meats and cheeses if desired.