Luciana-Style Arancini with Nduja Mayonnaise
Ingredients
Polpo alla luciana
- 500 g cleaned octopus
- 700 g peeled tomatoes
- 1 garlic clove
- 1 fresh chili pepper
- Pitted black olives
- 1 tablespoon rinsed capers
- Extra virgin olive oil
- Salt and pepper
Arancini
- 300 g risotto rice (Carnaroli or Arborio)
- 1 liter vegetable broth
- 30 g butter
- 50 g grated Parmesan cheese
- 2 eggs for breading
- Extra virgin olive oil
- Breadcrumbs
- Oil for frying
- Basil
Nduja mayonnaise
- 1 egg
- 200 g sunflower seed oil
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 tablespoon nduja
- 1 teaspoon mustard
- Salt and pepper
Preparation
Cooking the octopus
In a saucepan, sauté garlic and chili in oil
Add the octopus and peeled tomatoes, then capers and olives. Cook covered on low heat for 40 minutes, stirring occasionally. Season with salt and pepper
Making the mayonnaise
Put all ingredients together and blend with an immersion blender
Preparing the arancini
Cook the rice with the broth, add the tomato from the Luciana octopus
At the end of cooking, incorporate butter, Parmesan, and basil. Let it cool, form rice balls, dip in egg and breadcrumbs, then fry until golden
Plate everything and decorate with basil leaves
