Fried Mamirolle-Parmesan Squares

Fried Mamirolle-Parmesan Squares
  • 4 servings
  • 0:15 Preparation
  • 0:05 Cooking
  • 0:50 Total Time


Add all
  • 2 Tbsp.
    (30 mL)


  • 1/3 cup
    (80 mL)

    chopped shallots

  • 1 Tbsp.
    (15 mL)

    crushed green peppercorns

  • 1/4 cup
    (60 mL)

    white wine

  • 1/3 cup
    (80 mL)

    grated fresh Parmesan cheese (ex. Grana Padano)

  • 1/3 cup
    (80 mL)

    chopped fresh basil

  • 1/2 cup
    (125 mL)

    orzo rice cooked

  • 2


  • 7 oz
    (200 g)

    semi-soft mamirolle cheese rind removed and cut into 4 cubes

  • 2/3 cup
    (170 mL)


  • peanut oil for frying


In a skillet, brown shallots in butter over medium heat.

Add peppercorns and white wine and reduce by half.

Stir in Parmesan until it melts.

Add basil and cooked rice. Mix thoroughly. Remove from heat and cool to lukewarm.

Mix in eggs thoroughly.

Wrap cubes of Mamirolle up in rice mixture.

Roll rice-wrapped Mamirolle in breadcrumbs.

Chill 30 minutes in the refrigerator.

In a big pot, heat oil and fry Mamirolle-Parmesan squares.

Source: Chef José Trottier

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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