Taleggio and Parsley Cakes

Taleggio and Parsley Cakes

A tasty way to use up leftover risotto.
One of my New Year's resolutions for 2012 has been to read and cook through the kitchen diaries by Nigel Slater. And as long-term projects go this one went fairly well. ;)

(If you are in desperate need of a New Year's resolution for 2013, the kitchen diaries II just came out this fall.)

Taleggio and Parsley Cakes

Adapted from the kitchen diaries by Nigel Slater


400 g cold, leftover risotto
small bunch of parsley, roughly chopped
black pepper
125 g taleggio, cut into 1/2-inch chunks
neutral oil


Stir the parsley and some black pepper into the cold risotto. Using wet hands, form little patties from the risotto, place a chunk of taleggio in the center and wrap the patty into a sphere.
Heat the oil in a non-stick skillet and fry on medium-low heat until golden brown, maybe 8-10 minutes per side.

1 comment:

Jeanne said...

Leftover risotto usually goes straight into my mouth, but I like this idea too. ;)