| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Side, Dishes |
1 |
Servings |
INGREDIENTS
| 1 |
|
Egg, lightly beaten |
| 1/2 |
c |
Fresh bread crumbs (1/2-3/4c) |
| 2 |
tb |
Prosciutto cut into slivers |
|
|
Salt and freshly ground black pepper |
| 2 |
tb |
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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