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Fried Mamirolle-Parmesan Squares https://www.metro.ca/userfiles/image/recipes/mamirolle-parmesan-3138.jpg PT15M PT05M PT50M
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.
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2 Tbsp. (30 mL) butter 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 egg 7 oz (200 g) semi-soft mamirolle cheese rind removed and cut into 4 cubes 2/3 cup (170 mL) breadcrumb peanut oil for frying
Fried Mamirolle-Parmesan Squares

Fried Mamirolle-Parmesan Squares

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4
servings
0:15
Preparation
0:05
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    butter
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    454 g SALTED OR UNSALTED


  • 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)
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    PARMIGIANO REGGIANO CHEESE

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    $12.89 /lb

    AGED 24 MONTHS, DELI CUT, $2.84/100 g


  • 1/3 cup
    (80 mL)
    chopped fresh basil
  • 1/2 cup
    (125 mL)
    orzo rice cooked
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    BENTO NOODLE OR RICE BOWLS

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    340 - 400 g SELECTED VARIETIES


    MOLISANA OR AURORA ARBORIO RICE

    MOLISANA OR AURORA ARBORIO RICE

    $2.99 ea.

    750 g - 1 kg SELECTED VARIETIES


  • 2
    egg
  • 7 oz
    (200 g)
    semi-soft mamirolle cheese rind removed and cut into 4 cubes
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    DELI SLICED, 2.42/100 g


  • 2/3 cup
    (170 mL)
    breadcrumb
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    AURORA BREAD CRUMBS OR TARALLI

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  • peanut oil for frying
Imprimer ma sélection

Preparation

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

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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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