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.
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.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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