Bom Petisco rice balls, Azores cheese, yoghurt and watercress

   Produto: Bom Petisco pepper and fine herbs

Balls
3 x 120g   Bom Petisco pepper and fine herbs
0,3dl   Extra virgin olive oil
150g   Chopped onion
20g  Chopped garlic
600g   Carolino rice
2dl  Dry white wine
q.b.   Chicken broth
80g   Chopped dried tomato
400g  Azores cheese
q.b.   Parsley leaves
q.b.  Traditional sea salt

3  Egg
q.b.   Corn flour
q.b.   Oil

Oil
2dl   Yoghurt
150g   Cream cheese
150g   Watercress
To taste  Traditional sea salt
To taste   Ground black pepper

Preparation

 

Balls

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.

 

Sauce

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.

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