CookEat Recipe
Pear-Shaped Stuffed Rice Croquettes
Firm Parmesan rice moulded into little pears around a delicate chicken-liver and lamb-sweetbread filling, then crumbed and fried.
Method
Steps
Step 1
Gather the ingredients: 100 g rice; 500 ml milk; 20 g butter for the rice, an estimate for slightly more than a walnut-sized piece; Salt and a small pinch of ground nutmeg; 1 tablespoon grated Parmesan; 1 egg for the rice; 2 food-grade chicken livers, about 60 g total; 2 small professionally trimmed food-grade lamb sweetbreads, about 80 g total; 10 g butter and about 80 ml ready-to-use cooked meat jus for the filling; 20 g prosciutto in small pieces; 5 g fresh food-grade culinary truffle in small pieces; 15 g cooked edible mushrooms may replace it; About 5 g melted butter for the mould; 1 additional whole egg, beaten, for coating; About 90 g fine dry breadcrumbs, including a little for the mould; About 700 ml suitable frying oil, or enough for the pan; only part is absorbed.
Step 2
Cook the rice gently in the milk with its 20 g butter, stirring frequently, until thoroughly tender and very firm, about 35–45 minutes. Salt when cooked and let the strongest heat subside briefly. Stir in the first egg and Parmesan, then stir over gentle heat as needed until the mixture reaches 74°C. Spread shallowly, cool promptly and refrigerate until cold and firm, about 45–60 minutes.
Step 3
Meanwhile cook the prepared sweetbreads in the filling butter and meat jus over gentle heat for about 15–20 minutes until tender, adding a little water if needed. Add the chicken livers for about the last 8–10 minutes and cook all pieces to at least 74°C. Season with nutmeg. Cut the cooked offal into pieces smaller than a hazelnut, about 5–8 mm, and mix in the small prosciutto and truffle pieces. Heat through, then cool promptly in a shallow container and refrigerate. Keep the filling fairly dry.
Step 4
Use a clean food-safe pear-shaped mould or small funnel with a narrow opening through which a clean blunt utensil can gently push the shaped rice out. Brush the inside with the melted butter and dust with fine breadcrumbs. Half-fill with cold rice, add 2–3 small filling pieces and cover with more rice, pressing just enough to seal. Release mechanically with the clean utensil; do not blow into the mould. Alternatively shape the same enclosed rice portions with clean hands into small pears with a rounded base and tapered top. Make about 10–12 pears, keeping the filling fully enclosed.
Step 5
Dip each pear in the additional beaten whole egg, then coat in breadcrumbs. Heat oil to about 170°C and fry in small batches for about 4–6 minutes, turning carefully, until golden and heated throughout to 74°C. Drain and serve hot. Refrigerate any unused filling promptly; do not force a large filling quantity into the small rice shells.
Step 6
For the source mushroom option, replace the truffle with about 15 g edible mushrooms, finely cut and cooked in the filling pan until tender before cooling. Keep the same small filling pieces, enclosed pear shape, egg-and-crumb coating and final cooking method.
Cooked it? Rate it.
Cooked 0 times