Rice Croquettes

Try these savoury Rice Croquettes as an accompaniment to a French or Italian veal or chicken dish, with some Coulis de

Tomates Provencale.

4

8 oz. cooked Italian rice, such as Avorio

2 teaspoon salt

1 teaspoon black pepper

2 oz. plus

1 tablespoon butter, melted

2 oz. Parmesan cheese, grated

2 eggs, well beaten

1 shallot, finely chopped

2 oz. prosciutto, finely chopped

2 oz. chicken livers, cleaned and finely chopped

4; teaspoon dried oregano

1 teaspoon tomato puree

2 oz. Mozzarella cheese, finely diced

3 oz. fresh breadcrumbs sufficient vegetable oil for deep-frying

In a large mixing bowl, mix together the rice, salt, pepper, the 2 ounces of melted butter, the Parmesan cheese and half the beaten eggs. Set aside.

In a medium-sized frying-pan, heat the remaining butter over moderate heat. When the foam subsides, add the shallot, prosciutto, chicken livers and oregano and cook, stirring frequently, for 4 to 6 minutes or until the shallot is soft and translucent but not brown. Stir in the tomato puree and continue cooking, stirring constantly, until the puree has been absorbed.

Using a slotted spoon, transfer the chicken liver mixture to a small bowl. Set aside and allow to cool completely.

Place a heaped tablespoon of the rice mixture in the palm of your hand and spread it out with the back of the spoon. Put a teaspoon of the chicken liver mix-ture and a little of the diced Mozzarella in the centre and fold and mould the rice mixture around the filling. Repeat this until the rice mixture and filling have been used up.

Place the remaining beaten egg on one plate and the breadcrumbs on another. Dip the croquettes first in the egg and then in the breadcrumbs, coating them thoroughly and shaking off any excess.

Fill a deep-frying pan one-third full with the oil and heat the oil over moder-ately high heat until the temperature registers 350 F on a deep-fat thermometer or a small cube of stale bread dropped into the oil turns golden in 55 seconds.

Place the croquettes, a few at a time, in a deep-frying basket, which has first been dipped in the oil, and place the basket in the pan. Reduce the heat to moderate and fry the croquettes for 5 to 6 minutes or until they are crisp and golden brown.

Remove the basket from the pan and drain the croquettes on kitchen paper towels. Keep the croquettes warm while you cook and drain the remaining cro-quettes. Place on a serving dish and serve the croquettes immediately.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus