Arancini
- 1 EGGPLANT, cubed
- 1 GLASS RED WINE
- 1/2 TBSP SUGAR
- 200 GRAM STILTON, sliced
- LETTUCE
- 3 TBSP OLIVE OIL
- T TBSP RASPBERRY VINEGAR
Stir fry the rice 2 minutes in olive oil. Add half of the wine, heat until it has evaporated. Add three times 1/2 cup water, add the next one only after the first has been almost gone. After 25 minutes, switch off the heat and add the shrimp, the cheese, the lemon rind and the prawns and salt and pepper to taste. Melt the butter, add 1 tablespoon of flour and stir. Add the remaining wine, bring to the boil and stir, heat for one minute. Add this to the rice and mix well. Allow this mixture to cool down and form small balls. Take out three plates, put bread crumbs in one, flour in the other and egg white in the third. Roll each ball through flour, then through egg white and finally through bread crumbs. Put them back into the fridge for 1 hour. Deep fry until golden brown, approximately 4 minutes.
Bring the eggplant to the boil with the wine and the sugar; simmer for 20 minutes and puree the mixture with a fork. Mix the vinegar with the oil for dressing. Distribute some lettuce over 4 plates and sprinkle some dressing op them; spoon the eggplant mixture on top. Distribute the stilton over the eggplant puree.
Stilton is named after a town in Leicestershire, Great Britain. The cheese was not produced there, but there was a big cheese markets where travellers bought their food on the way from London to York or vice versa. Stilton cheese is normmally between 8 and 18 weekes old and combines well with Port wine. For more recipes with stilton, see stilton soup and stilton croquets.
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