Bom Petisco rice balls, Azores cheese, yoghurt and watercress
Produto: Bom Petisco pepper and fine herbs
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.