- Po delta Volano rice
- Squid ink
- Strong Gorgonzola
Cut the squid and slow cook it in its own ink. Stir fry some diced onions, add the rice and toast lightly. Pour in the vegetable stock all at once and oven cook for approximately 16 minutes (pilaf method).
Once cooked, put the rice in an oven dish and fluff the grains adding cubes of strong Gorgonzola until nicely fluffed up. Spoon the rice into buttered single-portion moulds and pop back into the hot oven for one minute. Place each timbale onto a plate and finish with the squid sauce.
Cooking Time: 16 minutes