To be honest I haven't been cooking much recently and also the Italian blog it's crying for recipes. But I few months ago I've decided to eat healthier and I've started my diet...in august I've been away in holidays and I was really naughty! But I went in amazing places with good food...and how could I resist to the Turkish delicacies in Istanbul?

Today's recipe is from my sister ( only the photos are mine and as you can see they are not really good) for my nephew Christening. They are just amazing! Savoury panna cotta with tuna and tomato. Everybody at the party loved them.... Even though I had just started my diet (was back in june) I couldn't resist them!

Perfect finger food, delicious and really pretty too...don't you think so too?

ARANCINI WITH SWARD FISH RAGOUT AND BURRATA WITH HAM

INGREDIENTI:

• 300g arborio rice
• 600g water
• 1 egg
• 1 packet of saffron
• 1 knob of butter
• 2 eggs
• Breadcrumbs 

Filling:

• 1 slice of sward fish
• 400g finely chopped tomatoes
• 2 garlic cloves
• Chilly pepper
• Extra virgin olive oil ( I used Capanna oil from Montacino offered by Arte Toscana)
• White wine
• Burrata cheese
• Cooked ham

Cook the rice in lightly salted boiling water. The rice has to absorb the all water, you don't have to drain it. When still warm stir in the saffron, the knob of butter and the egg. Allow to rest overnight if possible. I cooked rice in the morning and prepared the arancini in the evening. 

Prepare the sward fish ragout: Cut the fish into small cubes. In a pan heat up some oil with the garlic cloves. Add the fish and cook for a few minutes, the add the white wine and allow alcohol to evaporate. Add the chopped tomatoes, season with salt and chilly pepper and allow ragout to reduce. 

Make the arancino by taking a small handful of rice and shaping it into your hand. Make a hallow and fill it with the fish ragout or with burrata and diced cooked ham. Cover with another handful of rice. Shape into a ball. Dredge arancini into beaten eggs, roll them well in breadcrumbs and fry in dip hot oil until golden brown.

Thats it,your arancini are now ready! With these ingredients I made 9 arancini. 

Place the eggs, still in their shells, in a pan of cold water.

Place over a high heat and bring to the boil, then reduce the heat to simmer for about nine minutes.

Drain and cool the eggs, then peel.

Mix the sausage meat with parsley and garlic and season well with salt and pepper. Season the flour with salt and pepper,place it onto a plate, then dredge each boiled egg in the flour.

Place each onto a sausage meat piece, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.

Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.

Heat the oil in a deep pan. Carefully place each scotch egg into the hot oil and deep-fry for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.

Carefully remove from the oil with a slotted spoon and drain on kitchen paper.

Serve cool.