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CATEGORY CUISINE TAG YIELD
Eggs Dishes, Side 1 Servings

INGREDIENTS

1 Egg, lightly beaten
1/2 c Fresh bread crumbs
1/2-3/4c
2 T Prosciutto cut into slivers
Salt and freshly ground
black pepper
2 T Butter

INSTRUCTIONS

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@netrax.net
(Shermeyer-Gail)  Date: Fri, 20 Dec 1996 17:35:17 -0500

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 490
Calories From Fat: 271
Total Fat: 30.7g
Cholesterol: 247.1mg
Sodium: 760.2mg
Potassium: 192.3mg
Carbohydrates: 39.8g
Fiber: 2.6g
Sugar: 3.6g
Protein: 13.8g


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