Bom Petisco rice balls, Azores cheese, yoghurt and watercress
3 x 120 g Bom Petisco pepper and fine herbs
0,3 dl Extra virgin olive oil
150 g Chopped onion
20 g Chopped garlic
600 g Carolino rice
2 dl Dry white wine
q.b. Chicken broth
80 g Chopped dried tomato
400 g Azores cheese
q.b. Parsley leaves
q.b. Traditional sea salt
q.b. Corn flour
2 dl Yoghurt
150 g Cream cheese
150 g Watercress
To taste Traditional sea salt
To taste Ground black pepper
Fry the garlic and the onion in olive oil. Add the rice and dry white wine, bring it to a boil and add the chicken broth. Season with salt and let it cook.
When the rice is almost cooked, add the dried tomato and leave it to mellow. Stir in the cheese and tuna and remove from the heat.
When the mixture is cold, add the chopped parsley. Shape the mixture into small balls or use two spoons to make quenelles.
Pass each ball through egg and corn flour and fry in deep hot oil.
Blanch the cress in boiling water and cool immediately in water with ice. Drain well and blend it with the yoghurt.
Add the cream cheese, and season with salt and pepper.