Neapolitan carnival Lasagna
17 recipes
Rice croquettes and peas
ingredients
servings
4
Peanut oil, for frying
1 cup
Breadcrumbs
to taste
Type 00 wheat flour
1 glass
Eggs
1 unit
Mozzarella cheese
100 oz
Extra virgin olive oil
2 spoons
Basil
5 leafs
Grated Parmesan cheese
30 oz
Shallots
1 unit
Vegetable broth
700 fl oz
Roma rice
120 oz
Peas
150 oz
starters from Italy
Rice croquettes and peas
Rice croquettes and peas
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Very delicious and nutritious croquettes
preparation
step 1
First of all, I bled the peas in unburned water for a quarter of an hour, loosened them and shuffled with the dough mixer.
step 2
Then I proceeded like a regular risotto, frying the shallot in two tablespoons of extra virgin olive oil and roasting the rice in the frying pan.
step 3
I added the hot soup and, after about ten minutes, poured pea puree, still a bowl of broth, and let the risotto dry out well.
step 4
Eventually, I turned off the fire, combined with grated Parmesan cheese and chopped basil leaves, and cooled it.
step 5
Then, I proceeded to form croquettes. I picked up a spoonful of rice at a time, put it on my palm, put a piece of mozzarella in the center and closed it, forming a little crushed ball
step 6
I passed each ball first into the flour, then into the beaten egg and finally into the breadcrumbs.
step 7
Finally, I cooked the croquettes in hot oil, until they became golden and inviting. I put them on a sheet of absorbent paper before serving them.
