An original idea to surprise your guests,
rice with cuttlefish and peas
is a delicious filling for these arancini,
an idea by chef Persegani.
I have made mini arancini and I assure you that … one leads to another!

Suggested Wine: Pinot Noir Franz Haas,
a bright red, smooth and round.

And now … LIGHT THE FIRES!

INGREDIENTS:

300g of rice

-100g Peas

-1 CATTLEFISH

Sepia-black qb

-1 shallot

-1 Cup of white wine

-butter qb

L -1 of vegetable broth or fish

-3 eggs

- Breadcrumbs qb

-Oil Peanut oil for frying

extra virgin olive oil

-Salt and pepper to taste

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Chop the shallots and fry with a little olive oil,
add the chopped cuttlefish,
add the rice and pour in the white wine,
When the wine has evaporated, add the cuttlefish and after 5 minutes the peas.
Bring cooking, adding broth as necessary.
Stir in a knob of butter, pour it in a pan, leveled with a wooden spoon and
let cool.
When the rice is cold , take  a small amount,
made aarancino like a little ball, pass it into the beaten egg and
then in bread crumbs.
fry in hot oil.

Et voila … delicious finger food!