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difficulty |
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preparation time 60 MIN |
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cooking time 30 MIN |
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for this recipe we recommend Baldo in purezza 
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ingredients for 4 persons
For the croquettes:
| 300 g Grandi Riso pure Baldo rice |
| 1 egg |
| 100 g grated Parmigiano Reggiano cheese |
| 30 g soft butter |
| 1 sprig of mint (12 leaves) |
| 1 sprig of baby spinach (12 leaves) |
| Salt and pepper |
| 2 small eggs for breading |
| 100 g breadcrumbs |
| Peanut oil for frying |
For the salsa:
| 200 g shelled peas, fresh or frozen |
| 1 handful of baby spinach |
| Salt and pepper |
To garnish the dish:
| Parmigiano Reggiano cheese shavings |
| Wild rocket |
| Baby spinach leaves |
preparation
1 Boil the rice for 15′. Wilt the mint and spinach leaves in salted boiling water for 1 minute. Strain them, cool in iced water, squeeze out excess water and blend them with the egg. Strain the rice and mix with the butter, Parmesan cheese and egg. Season with salt and form 30 spherical croquettes.
2Beat 2 eggs with a fork. Put the breadcrumbs on another plate and coat the croquettes in breadcrumbs, by fi rst dipping in the beaten eggs and then the bread.
3Boil the peas until they are tender, add to the spinach. Strain the vegetables, transfer to a mixer with 2 spoonfuls of cooking water and season with salt. Blend, adding a drop of oil to achieve a mayonnaise consistency.
4 Fry the croquettes until golden. Drain off on kitchen towel and season with salt while still hot.
5 Squeeze a helping of salsa on each plate, place the croquettes in the middle, sprinkle them with Parmesan shavings and garnish with rocket and baby spinach leaves.
