Rissóis de Carne

Preparation steps

• Step 1 : Start by preparing the rissóis dough. In a saucepan, pour 250mL of Water, 25 grams of Unsalted butter, a spoon of Olive oil and Salt. Bring to a boil.
• Step 2 : When the water boils, add 250 grams of Flour at once. Stir over low heat without stopping until the dough forms a ball.
• Step 3 : Place the dough ball on a floured work surface. Mash the dough by hand for a few minutes, it should be smooth. Set aside.
• Step 4 : Then prepare the stuffing. Finely chop the Onion and Cloves of garlic. Fry for a few minutes in a pan with 20 grams of Unsalted butter and the Bay leaf.
• Step 5 : Add the Tomato pulp, then the Ground beef. When the meat is cooked, add a tablespoon of Flour and pour in the Meat stock little by little, stirring to thicken.
• Step 6 : When the texture is slightly creamy, add Salt, Pepper and chopped Parsley. Mix well and remove from heat.
• Step 7 : To form the rissóis, thinly flatten the dough on a floured work surface. Place a little meat filling on the dough, then fold it over. Use a glass or a cookie cutter to cut the rissóis in the shape of a half moon (see the explanatory video below).
• Step 8 : Beat the Eggs in a soup plate and pour the Breadcrumb into another plate. Dip the rissóis in the egg and then in the breadcrumbs so that they are well covered.
• Step 9 : Fry the rissóis in hot oil and remove when golden.