For the croquettes

2 blood sausages
0.88 lbs/400 grs pistachios
0.06 lbs/30 grs gelatin
0.06 lbs/30 grs agar agar
1 garlic clove
2 eggs
breadcrumbs
black pepper
sea salt

For the reduction

0.22 lbs/100 grs sliced peaches
1 cup muscovado sugar
2 cups of water

For the crispy rice

0.44 lbs/200 grs carnaroli rice
600 ml vegetable broth
200 ml white wine
0.22 lbs/100 grs shallot
0.22 lbs/100 grs red pepper

1 - Hydrate 1 teaspoon gelatin and one teaspoon agaragar in cold water. Warm over the grill on low heat for
about 2 minutes.
2 - Peel and cut the blood sausage. Mix with one sliced
garlic clove, one cup of white wine, sea salt, black pepper,
and blend it. Add one teaspoon gelatin and one teaspoon
agar-agar.
3 - Take the preparation over a ring mold and preserve cold
for about 2 hours.
4 - Chop pistachios, take them over a plate and add mix
with breadcrumbs.
5 - Once the sausage preparation has been 2 hours cold,
cut slices of 2 cm.
6 - Shake two eggs, add black pepper and take croquettes
over the egg preparation, and then, over the breadcrumbs
and pistachios mix.
7 - Preheat the griddle on medium heat. Add olive oil, and
cook croquettes for about 8 minutes each side, until
brown.
8 - For the crispy rice: chop one shallot, and half red
pepper. Cook over a cooking pot with olive oil. Add
carnaroli rice, white wine, vegetable broth, sea salt, black
pepper, and keep cooking for about 16 minutes. Take the
preparation over a pate and preserve cold for 2 hours.
9 - Once cold, cut rice preparation into triangles. Grill
them on high heat for about 2 minutes each side.
10 - For the reduction: take sliced peaches, muscovado
sugar and water over a cooking pot. Cook for 15 minutes.
11 - For the plating: add one baby sorrel, one triangle of
crispy rice, one blood sausage croquette, pistachios, olive
oil, spread over with peaches reduction, cilantro, and
enjoy!