将洋葱切成细末，用特级初榨橄榄油在锅中炒软。加入洗净切好的番茄，稍加盐，煮至软烂。烹饪结束时加入罗勒，搅拌并过筛以获得光滑的酱汁。将稍加盐的米饭干炒，用白葡萄酒提味并让其蒸发。加入番茄酱，然后逐渐加入热高汤直至煮熟。离火后加入黄油和帕尔马干酪 DOP 搅拌，然后完全冷却。制成小球，依次裹上面粉、鸡蛋和面包屑，重复鸡蛋和面包屑的步骤以形成双层面衣。在热的特级初榨橄榄油中油炸至金黄色。趁热上桌，摆放在用特级初榨橄榄油调味的橄榄碎上。
对于这道口味浓郁而均衡的菜肴，我们选用了来自翁布里亚的有机单一品种特级初榨橄榄油 Dolce Agogia，具有中等果香和明显的草本气息。杏仁和芳香草本的香调，加上中等强度的苦味和辛辣感以及令人愉悦的百里香余味，完美衬托了菊苣的微苦风味和罗马羊乳酪 DOP 的咸鲜口感。
Funded by the European Union. However, the views and opinions expressed only represent the author himself and do not represent the views and opinions of the European Union or the European Research Executive Agency (REA). Neither the EU nor funding agencies are responsible for it.
Funded by the European Union. However, the views and opinions expressed only represent the author himself and do not represent the views and opinions of the European Union or the European Research Executive Agency (REA). Neither the EU nor funding agencies are responsible for it.
