|1||Egg, lightly beaten|
|½ cup||Fresh bread crumbs (1/2-3/4c)|
|2 tablespoons||Prosciutto cut into slivers|
|Salt and freshly ground black pepper|
Mix the risotto, egg, half of the bread crumbs, and Prosciutto; season with salt and pepper. Form the mixture into small 3-inch cakes. Coat both sides of the cakes with the remaining bread crumbs.
Saute the cakes in butter for about 3 minutes a side; serve as a main course, with salad.
Yield: 2 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Posted to MC-Recipe Digest V1 #348 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6733 From: 4paws@... (Shermeyer-Gail) Date: Fri, 20 Dec 1996 17:35:17 -0500
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