Venere rice with flying squid and potatoes | Romagnoli F.lli Spa
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Cooking tools:
- Kitchen scale
- Measuring cup
- Chef's knife
- Cutting board
- Peeler
- Pot
- Saucepan
- Skillet
- Wooden spoon
- Ladle
- Stove
- Plate
Ingredients
- Venere rice, 300 g
- Potatoes, 2 medium-sized
- Flying squid, 200 g
- Onion, ¼
- Still white wine, ½ glass
- Vegetable broth, 1 litre
- Thyme, as needed
- Salt, as needed
- Extra-virgin olive oil, as needed
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