This dish is good for starter/appetitive (happy hour). It’s easy to eat, the tomato sauce is fresh and light. The good thing about this dish is you can make from the leftover risotto.
Ingredients | 2-3 servings
- 150g Risotto leftovers
- 6-7 Cherry Tomatoes
- half of an Eggplant/aubergine
- Frying oil
Preparation
? I’m using saffron risotto’s leftovers
– Cut tomatoes in half, sprinkle salt and put them in the oven at 120C°/250F° for 4 hours
– Chop in small pieces the eggplant, stir fry with salt and olive oil
– Mix leftover risotto with fried eggplants till you have a pasty consistency
– Create fatty disks of risotto and tomatoes incorporated
– Bring the frying oil to 160C°/320F°
??♀️be careful while frying, tomatoes are moist.
– Deep fry each disk for 2 mins
The rice balls should be crunchy outside and smooth inside.
– Serve it with the sauce of your choice*
*I made a tomato sauce with peeled big tomatoes, seed removed, stir fry with garlic, salt, pepper and reduced its water, I used a mixer to have a creamy texture.
It’s great with for aperitifs, cheers ?
Ciao Bahareh, grazie per aver partecipato al “Flash Mob Pachino 2017” con questo stuzzicante antipasto. E complimenti, davvero una ricetta semplice e gustosa!
Ciao Sabrina, grazie a voi per questa bella iniziativa 🙂