Take a trip to Italy with Kate Quinn's recipe for Arancini Con Melanzane (fried rice balls with eggplant) from her new book, “Cheese, Wine, and Bread.”
6 Ounces of Smoked Salmon, cut in half ½ cup of Gruyere Cheese, Grated ½ cup of Heavy Cream ½ cup of Frozen Chopped spinach, thawed and squeezed of excess moisture Fresh Nutmeg 4 Large Organic Eggs Fresh Chives for garnish
