Cornetto

Italy's beloved crescent pastry, lighter and sweeter than a croissant, enjoyed plain or filled with jam or custard.

Ingredients

• 1 kg fresh mozzarella
• 1 cup ladyfingers
• 1 tbsp minced garlic
• 2 tsp fennel seeds
• 3 tbsp extra-virgin olive oil
• 1 cup carrots, sliced
• a handful of fresh rosemary, chopped
• mascarpone, to taste
• 1 cup whole milk
• 2 tsp cracked black pepper
• a generous handful of zucchini

Instructions

1. 1

   Gather and prep the arborio rice and chicken thighs, measuring everything out so it is ready to go.

2. 2

   Heat extra-virgin olive oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the minced garlic and zucchini, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the chicken thighs, season with grated nutmeg, and cook until just done, about 20 mins.

5. 5

   Warm the arborio rice alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the arborio rice and spoon the cooked mixture over the top.

7. 7

   Drizzle with extra-virgin olive oil and finish with a sprinkle of parsley.

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