Rice with mushrooms and peppers skewers

00081 SKEWERED MUSHROOMS INGREDIENTS for 4 PERSONS 24 beautiful mushrooms, red pepper and 1 yellow, 250 g chopped boiled frogs and chopped 2 teaspoons soy sauce, a pinch of thyme, bread crumbs to taste, 2 spoonfuls of olive oil, 200 grams of cooked ham, chopped 30 g butter, 40 g flour, 1 glass of milk, 2 egg yolks and two eggs, plenty of oil for frying, salt and white pepper.

For the rice pilaf: 250 g of rice, half a litre of broth, 70 g butter, 1 small chopped onion, salt.

To point the skewers used the cover of a small pineapple.

Peel the mushrooms: trim away the earthy part, wash them several times in cold water, then pat dry and place in a bowl.

Decorate with olive oil with 2 teaspoons of soy sauce, generous spolverizzateli with freshly ground pepper and season with a pinch of thyme.

Cover the bowl and let it sit for an hour, then check them out from the marinade, then toss them quickly in the beaten egg with a pinch of salt and then let them Brown in plenty of hot oil.

Check them out with a golden key depositateli on a piece of paper towel and keep warm.

Prepare now for the croquettes mixture, place in a small saucepan the butter, allow to dissolve, then add the flour and stir thoroughly, then softened with the boiling milk and, stirring let thicken the sauce.

Dress with a pinch of salt and freshly ground white pepper.

In a bowl place the chopped flesh of frogs, add the boiled chicken breast, cooked ham, seasoned with a pinch of salt with a little freshly ground pepper, stir, then add the marinated mushrooms, the sauce previously prepared and two egg yolks.

Stir vigorously with a wooden spoon, then formed many small bullets.

Passed them in beaten egg, then in bread crumbs and let Brown, uniformly, in plenty of hot oil.

Estraetele by topping with a pierced lip, store it on a piece of blotting paper type and keep them warm.

Peel the peppers, remove the stem, seeds and filaments and interiors, wash them, dry them, then cut them into strips 3 cm long and 1 cm broad.

Prepare the skewers: thread the toothpick a few of crocchettina, a yellow pepper, a fungus, another piece of red pepper and keep it up until exhaustion ingredients.

Prepare the rice pilaf: melt 80 g of butter in a saucepan, add the finely chopped onion, then FRY for a few minutes, then add the rice.

Mix it up with a wooden spoon, let it intridere; for a few minutes in the dressing, pour over the boiling broth, let them take the boil over low heat, then cover the casserole, the Pan in preheated oven and let it continue cooking without more stir.

As soon as the rice is ready, remove it from the oven, add the remaining butter and stir thoroughly with the prongs of the fork.

Pour the rice pilaf on a round plate placed over a round silver tray; placed at the Center the top cropped from a small pineapple and finally stakes over the latter prepared skewers.

Served at the table, with accompanying sauces of spicy flavor deposited in small bowls.