DIFFICULTY
OOOoo
PREPARATION TIME
60 min
COOKING TIME
30 min
INGREDIENTS FOR 4 PERSONS
For croquettes:
300 g Rice Baldo 100% IGP
1 egg
100 g grated Parmigiano Reggiano cheese
30 g soft butter
1 sprig of mint (12 leaves)
1 sprig of baby spinach (12 leaves)
Salt and pepper
2 small eggs for breading
100 g breadcrumbs Extra Virgin Olive Oil for frying
For salsa:
200 g shelled peas, fresh or frozen
1 handful of baby spinach
Salt and pepper
To garnish the dish:
Parmigiano Reggiano cheese shavings
Wild rocket
Baby spinach leaves
PREPARATION
1. Boil the rice for 15′. Wilt the mint and spinach leaves in salted boiling water for 1 minute. Strain them, cool in iced water, squeeze out excess water and blend them with the egg. Strain the rice and mix with the butter, Parmesan cheese and egg. Season with salt and form 30 spherical croquettes.
2. Beat 2 eggs with a fork. Put the breadcrumbs on another plate and coat the croquettes in breadcrumbs, by first dipping in the beaten eggs and then the bread.
3. Boil the peas until they are tender, add to the spinach. Strain the vegetables, transfer to a mixer with 2 spoonfuls of cooking water and season with salt. Blend, adding a drop of oil to achieve a mayonnaise consistency.
4. Fry the croquettes until golden. Drain off on kitchen towel and season with salt while still hot.
5. Squeeze a helping of salsa on each plate, place the croquettes in the middle, sprinkle them with Parmesan shavings and garnish with rocket and baby spinach leaves.
Rice Baldo 100% IGP Parmigiano Reggiano 12m Extra Virgin Olive Oil
