From Puglia. This is a puglian version of the more well known Sicilian dish arancini. It is very simple to make however. There are versions that use other chesses and cured meats, but this one uses the easily available (abroad I mean) salami, ham and mozzarella. Serves at least 6 as an antipasto.

• 400g risotto rice
• 100g sliced salami (Milanese or similar)
• 100g sliced cooked ham
• 200g mozzarella cut into small cubes
• 40g grated parmesan
• 2 eggs
• 40g buttter
• 1 tsp salt
• A pinch of pepper
• Bread crumbs
• Oil for frying

Boil the rice in plenty of salted water until done, about 10 minutes. Drain and add the butter. You could substitute vegetable stock for the water if you prefer. Allow to cool completely. You can prepare it the day before if you like.

Roughly chop the salami and ham. Combine with the rice, the mozzarella, the parmesan. Season with salt and pepper and finally add the eggs and mix well.

Form the mixture into cigar shapes, about 50g each. I find it easiest to use my hands.

Coat them in breadcrumbs and deep fry them in hot oil until golden.

Filed under: Antipasto, Cooked ham, Grana, Mozzarella, Parmigiano, Puglia, Recipe, Riso - rice, Salami, Salumi Tagged: Antipasto, Italian recipe, puglia, rice