Ripiddu ‘nnivicatu, snowy mountain in Italian, is a first course, product of a modern invention of a chef from Catania. It is rice with sepia presented like a pyramid, with the tip topped with ricotta cheese and spicy tomato sauce on top. The dish represents the Etna covered in snow with the fire in the center. The sepia is a specialty that has spread a bit in all Italian regions and especially in Veneto.

Ripiddu 'nnivicatu

Ingredients for 6 people:

500 gr of rice for risotto
500 gr of cuttlefishes
50 gr of grated parmesan
2 onions
150 gr of fresh ricotta cheese
2 tablespoons of tomato sauce
250 gr of tomato pureé
1 clove of garlic
Extra virgin olive oil
1 bunch of parsley
1 glass of white wine
Salt
Pepper

Preparation:

Clean the cuttlefishes, putting aside the bags containing the black and cut into thin pieces.

Mince finely an onion and fry lightly, over medium heat, with the crushed clove of garlic . Add the tomato pureé, the bags of black and the small pieces of cuttlefish. Pan-fry and cook for about forty minutes until you obtain a thick sauce, black and edged with red.

Meanwhile, apart, fry lightly another chopped onion, without letting it brown. Add rice and while you’re stirring, pour a half glass of wine, and let it evaporates. Add a ladle of water and cook for about ten minutes, making sure the rice does not stick.

At this point, join the sauce with the sepia and complete the cooking, always stirring and adding, from time to time, a little water.

Place the rice in the shape of a cone on a serving plate and decorate it with ricotta cheese mixed with tomato sauce and parmesan to simulate lava flows. Finally sprinkle with chopped parsley.

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