Ingredients:
- 12 bran pasta rings,
- 1 red chicory head,
- 1 endive head,
- 100 g Greek Feta cheese,
- 3 ham slices,
- 1 “Fantasia per riso e pasta” Ginos tin (COD. 01203),
- Salt, pepper and extra virgin olive oil (COD. 02201), as required.

1. Take the red chicory and the endive and obtain three great leaves for each.

2. Open and drain a “Fantasia per pasta e riso” tin.

3. Cook the pasta for two minutes less than the minutes suggested on the package and allow it to cool.

4. Cut the “feta” cheese into small cubes (3cm per side) and fill some pasta rings.

Compose the salad in this way:
1. Arrange the red chicory leaves and the endive leaves on the dish as to create a sort of auditorium.

2. Set the ham slice down at the centre of the plate as a veil and lay the pasta rings, stuffed with Greek Feta cubes and “fantasia per riso e pasta”, down on it.

3. Cooking short pasta, such as bow-tie pasta, using saffron to colour it, could be an interesting variation of the recipe.

4. Cut the ham and the Greek “Feta” into cubes, lay them down in a bowl with “Fantasia per riso e pasta” and season it with extra virgin olive oil.