cut. Fry the medallions, season with garlic, salt and pepper, put in the kitchen stove form and pull through.
Remove the stem from the shii-take mushrooms and cut them into strips. Sauté the mushrooms in olive oil, extinguish with a little white wine and cook with a little whipped cream. At the end add the ricotta.
Remove the peel from the carrots, cut them into small strips and sauté them in olive oil. Add some vegetable soup and fresh parsley.
For the rice ball, boil long grain rice in water. Make a dough with salt, egg, flour and pepper and add the long grain rice to make a crowd. Cut balls with 2 spoons and bake them in the deep fryer at 160 °C until done.
Cut the zucchini into very thin strips, fry them with garlic and olive oil and wrap the rice ball in them.
Terlan, Italy
Our tip: Zucchini are tender in taste and therefore also well suited for children.
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