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Pastrami Arancini
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
15 servings
Eduardo Piccolo
@cheffdumartins- Ingredients
- Recipe
- Arborio Rice300 g
- Onion1/2 unit(s)
- Garlic ( Clove )02 unit(s)
- Tomato Sauce250 ml
- Beef Breast Pastrami300 g
- Egg (for breading)2 unit(s)
- Flour (Panko, donut, flakes)500 g
- Mirepoix1 l
- White Wine200 ml
- Wheat Flour (for breading)500 g
- Prepare the Risotto, sautéing onions and garlic, add the Arborio Rice and white wine. After evaporating all the alcohol from the wine, add the vegetable base (mirepoix).
- After cooking, add the tomato sauce and the chopped pastrami.
- And there, our Pastrami Risotto is ready. We let it cool at room temperature, and then 1 hour in the fridge.
- After 1h in the fridge, let's make risotto dumplings, 50gr is ideal, per unit. After weighed and rounded, let's bread.
- Mise en place for breading. Flour Egg Panko/Rosca/Flocão Bread, fry at 170 degrees until golden.
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