Ingredients
– Flour
– Oil
– Salt
– 300g of risotto rice
– 50g of cooked peas in butter
– 50g of prosciutto
– 50g of mozzarella
– 1 egg
– Breadcrumbs
Preparation
Step 1
Cut the mozzarella and prosciutto into small cubes and mix them together in a bowl. Add the peas and mix well.
Step 2
Mold 16 small spheres with the rice and create a cavity in each one. Fill them with the mozzarella, prosciutto, and peas, and close the spheres.
Step 3
Coat the spheres with flour, dip them in the beaten egg with salt, and roll them in breadcrumbs. Fry them in hot oil.
Step 4
Drain them and serve.
Utensils
– 1 bowl
– 1 mixing bowl
– 1 fryer
– 1 kitchen scale