Saturday, 10 January 2009

Taleggio and Parsley Risotto Cakes

Made Roast Butternut Squash Risotto last night (not Nigel's), and deliberately made extra in order to tackle these little delights from the November section of Diaries. You can find the full recipe here from Nigel's Grauniad column. As usual, I varied it a little - I added a couple of slices of parma ham, whizzed in the food processor. I fried the cakes for just a minute or so on each side and then finished them off on a parchment-lined tray in the mini-oven, and seved with a garlic and oregano-laced tomato sauce and rocket salad. Be warned, the cheese oozes out and the cakes collapse a little, but who cares? They went down very nicely with a bottle of Pinot Grigio.

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