Suppli with gorgonzola and sun-dried tomatoes
An Italian patent for using uneaten risotto remains. Rice balls with cheese filling covered in breadcrumbs are perfect as an appetizer.
Preparation: 50 min
Medium
Preparation: 50 min
Medium
Ingredients:
- 600 g water
- 1 g ground black pepper
- 30 g broth paste - CVR
- 100 g shallots
- 80 g extra virgin oil
- 200 g arborio rice
- 70 g gorgonzola
- 70 g parmesan
- 8 g garlic
- 100 g Bread crumbs
- 60 g butter
- 120 g chicken eggs, whole
- 100 g white dry wine
- 500 g Oil, rapeseed
- 100 g sun-dried tomatoes in oil (drained)
- 100 g wheat flour 450
Method of cooking:
- Put a small bowl on the lid of the bowl and weigh out 100 grams of sun-dried tomatoes without the liquid. Cut into small cubes and set aside.
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