RISOLIS

RISOLIS

Preparation Time: 60 Minutes.

Yield: 20 Portions.

INGREDIENTS

PASTA:

250 ml of water

750 ml of milk

2 tablespoons margarine

500 g wheat

1 bar of chicken stock

1 teaspoon salt

RECOGNITION:

250 g grated mozzarella in the thick drain

250 g of grated ham in the large drain

2 tablespoons oregano

TO FRIED:

2 beaten eggs

200 g screw flour

Oil enough to cover the risoles

METHOD OF PREPARATION

Mix the mozzarella, the ham and the oregano. Reserve.

Heat the water, milk, margarine, chicken stock and salt.

When it boils, lower the heat and add the wheat at once.

Stir with a wooden spoon until it comes off the bottom of the pan.

Turn off the heat and continue beating with the spoon until unpelot.

Place the dough on a smooth surface greased with margarine and cover with a damp cloth (not to give shell). Wait to cool a little. Soak the dough a little more until it is smooth.

Grease your hands with margarine and take a portion of the dough and open in a circle, place a portion of the stuffing box and close.

Pass the risoles in the beaten egg and in the breadcrumbs and fry in hot oil.

Bon appétit!