Food recipes
Risotto alla Capuccina
Risotto alla Capuccina
Ingredients:
Risotto (No. 190) eggs
Truffles
Smoked tongue
Butter
Directions:
1. Make a good risotto, and when cooked put it into a fireproof dish. when cold cut into shapes with a dariole mould and fry for a few minutes in butter, then turn the darioles out, scoop out a little of each and fill it with eggs beaten up, cover each with a slice of truffle and garnish with a little chopped tongue. Put them in the oven for ten minutes.
Ingredients:
Risotto (No. 190) eggs
Truffles
Smoked tongue
Butter
Directions:
1. Make a good risotto, and when cooked put it into a fireproof dish. when cold cut into shapes with a dariole mould and fry for a few minutes in butter, then turn the darioles out, scoop out a little of each and fill it with eggs beaten up, cover each with a slice of truffle and garnish with a little chopped tongue. Put them in the oven for ten minutes.
Printed from https://recipe.bluelayer.org/recipe/62222/risotto-alla-capuccina