Rice tiles
Instructions
Place in a bowl cold risotto, a whole egg and roast gravy and stir carefully to mix the ingredients.
Spread half of the mixture on the bottom of a rectangular pan, level it well, then cover with slices of cheese and the truffle cut into thin slices.
Formed on filling a layer set with the rest of the risotto and press it with a spoon.
Cut the preparation in many squares of equal size, using a slightly damp knife.
Gently lift each square and pass the bread crumbs, making sure that it remains completely covered.
Take warm olive oil in a pan and friggetevi rice squares 4-5 minutes per side, moderate heat.
Drain when they are well browned and then toss them on a sheet of absorbent paper towel to remove excess grease.
Serve warm and sprinkled with a little salt.
Ingredients and dosing for 4 persons
- 400 g of cooked rice
- 100 g of sliced cheese
- == 1 whole egg
- 1 cup of roast gravy
- 1 truffles
- 100 g of breadcrumbs
- Frying oil
- Salt