How To Make The Tracker Knife

are days now that my head is stuck on the books in college and am studying particular product category, or all, of the various production processes food and all specifications and the legislation that regulates them. Almost constantly read about how wine is produced, what it takes to make cheese, various types of wheat and cosa servono.. insomma leggere tutto questo non può mica farmi passare la voglia di cucinare?? Ma certo che no! e allora non avendo tanta attenzione da dedicare al lievito madre, né del caglio con tanto di mucca (la Lola, che io voglio la Lola) sotto casa, ecco che mi cimento a rielaborare ricettine. Era da un pò che mi frullava in testa l'idea di rifare le arancine, ma con un altro ripieno. Ed eccole qui.. o meglio, diciamo che sono più crocchette, pur essendo partita con tutte le buone intenzioni per fare delle arancine, ma poi il riso mi si rompeva ogni tanto e allora ho ben pensato di mescolare tutto il condimento. Ma non è stata un'idea felice: è diventato peggio di prima. E allora vai di parmigiano, per risistemare tutta la situation and here I find myself with some kibble .. Maybe not as beautiful as the arancine, but equally good.


INGREDIENTS 500g rice (I had the Vialone Nano, given to me for Christmas swap from Manuela and Silvia)
a saffron Aquila of Ariosto

1 eggplant 1 zucchini 1 red pepper

yellow 1 red pepper diced smoked cheese


dried basil grated parmesan salt


prepared for breading BREADED of Ariosto


PREPARATION Cook the rice in salted water to which was added to the bag Aquila saffron. When cooked, drain and cool. Meanwhile, diced small zucchini, eggplant and peppers. Let drain, with the salt, eggplant and zucchini. Fry the vegetables separately and combine them only at the end with salt (it is a trick that he taught us to master our cooking class, which serves to keep the flavors of various vegetables). Add the vegetables to the cooked rice, add the Parmesan and roll into balls, put at the center of the cubes of smoked cheese.
breading the croquettes in breadcrumbs and fry them with breadcrumbs.


A small note on the breading FRIED: I found it extremely crisp. I'm usually very skeptical about the breading ready, but I must say that I widely undeceived. Really good!




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