250 gr Carnaroli rice

200 gr of fresh anchovies

100 gr of dried tomatoes

150 ml of vegetable broth

30 gr butter

1 zucchini

1/2 onion

Oil E.v.O



150 gr of peas


Start by cleaning the anchovies, wash them well and place them on a paper towel.
Cut zucchini very finely and grill it in the oven for a few minutes. Now prepare the risotto, cut the 1/2 onion and sauté in a pan with a little oil, once it is clear, add the rice and toast it. Pour the vegetable broth and half cook, add the dried tomatoes julienne and continue cooking. Now take the molds and arrange the anchovies to form baskets, add the grilled zucchini as you did with the anchovies, then add the rice. Close the everything and put  in the oven for five minutes. In the meantime, prepare the cream of peas, simply boil some water and pour the peas, cook for three minutes and drain, put the peas in the mixer and finally through a sieve to remove the skins, season with salt and pepper and a little oil. Serve by placing the timbale on creamed peas.

Buon Appetito!

Che Paolino