Thursday, November 27, 2008


Thanksgiving was a great meal and party. The day after was just a little different, a nice rest and a chance to savor some leftovers. When I lived in Rome I learned a really cool trick using leftover risotto called suppli: a breaded and fried ball of mozzarella stuffed risotto. The possibilities are as endless as combinations of risottos. I made a vegetarian mushroom dish. This is what the sequence looks like...

1) Form balls around mozzarella cheese.

2) Then it's time for an egg bath and a roll in breadcrumbs

3) Repeat and fry a few at a time in a heavy skillet using a good oil

4) Be sure to keep on eye on them and roll them when needed for even cooking

5)Cook until golden-brown and delicious! Buon Appetito!
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