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Rice croquettes

 Ingredients:
500 g rice
2 egg yolks
150 g cooked ham
1 mozzarella
200 g grated Parmigiano Reggiano cheese
breadcrumbs
oil for frying
salt and pepper
1/4 liter béchamel sauce

Prosecco Superiore Brut Valdobbiadene D.O.C.G.

Preparation:
Boil the rice, drain it and add the grated Parmesan cheese, the chopped ham and the egg yolks. Add salt and pepper to taste. Prepare a classic béchamel sauce. Form the rice into balls the size of an orange. Make a hole in the balls and fill with a teaspoon of béchamel and a few small pieces of mozzarella. Close the opening well. Roll each ball in breadcrumbs and put in the fridge for at least 2 hours. Then deep fry until golden brown all over.







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