Italian-style sharing board recipe | Sainsbury`s Magazine

Ingredients

• 2 tbsp olive oil
• 2 shallots, finely chopped
• 2 garlic cloves, sliced
• 2 rosemary sprigs, leaves picked and finely chopped
• 300g risotto rice
• 50ml white wine
• 800ml hot chicken stock (made using 1 stock pot or cube)
• 70g Grana Padano or Parmesan, finely grated
• 60g pack Inspired to Cook ’Nduja
• 2 medium eggs
• 75g plain flour, seasoned
• 75g panko breadcrumbs
• vegetable oil, to fry
• 300g white bread flour
• 1 tsp sea salt flakes, plus extra to serve
• 1⁄2 x 7g sachet of yeast
• 250g lard (45g cubed for the bread dough, the rest to fry)
• 50g Grana Padano or Parmesan, finely grated
• sea salt flakes, to sprinkle
• 2 whole garlic bulbs
• 300ml whole milk
• 1 x 100g jar anchovy fillets in oil, drained
• 50g unsalted butter, diced
• 300g mixed tomatoes
• handful of fresh basil, torn
• 1 tbsp extra-virgin olive oil
• 1 x 150g ball burrata, drained