“Ripiddu' Innivicatu” (Etna Covered in Snow)

  Prep. Time: 80 minutes       Difficulty: Medium

Makes 4 servings

Ingredients: -500 gr. of rice for risotto -500 gr. of small cuttlefishes -50 gr. of grated parmesan cheese -2 onion -150 gr. of ricotta cheese -2 spoons of tomato sauce -250 gr. of tomato paste -1 clove of garlic -oil of best-quality -a lot of chopped parsley -1 glass of white wine -salt and pepper.

Directions: Clean and cut into pieces thinnest the cuttlefishes, and set aside the bags that contain the cuttlefishes ink. Brown the onion and the garlic. Add the paste tomato, the bags of the cuttlefish ink and salt. Cook for forty minutes until very thick, black and broadside of red sauce. In the meantime brown another onion with a little oil. Add the rice and stirring, bathed with the wine. Evaporate. Add a little of water and cook for ten minutes, pay attention that the rice is not attacked. Add the sauce with the cuttlefish ink and cook, stirring constantly and adding, every so often, little of water. Place the rice in the shape of a cone and on a dish and flavour with the ricotta cheese mixed to the tomato sauce and the grated parmesan cheese to simulate the taps of washes. Dredge with chopped parsley.