Italian Eggroll Dinner
by Arthur Saks
(Staten Island, NY, USA)
2 lbs of sweet sausage, bulk
Sweet Sausage, Broccoli Rabe, Sundried Tomato, Risotto
1 Small onion, diced
3 Bunches of broccoli rabe (Blanched and Chopped)
1 Cup white wine
1 Tbsp Butter
1/2 Cup of 100% Olive Oil
2 lbs of arborio rice
2 Cups Reggiano Parmigiano grated cheese
2 Qts Chicken Stock
1 Cup Sun dried Tomatoes, diced
Salt And White Pepper, to taste
In Large deep skillet sauté and chop sausage with a little olive oil until browned and fully cooked.
Remove from pan and strain. Put on side.
In same pan sauté onion in a little olive oil.
Then add Butter and Rice. Cook rice in oil for a few minutes and then add white wine.
Then slowly add chicken stock a little at a time.
Add Salt and Pepper .
Slightly under cook risotto and all liquid is gone. Then add Sausage meat, then Broccoli Rabe, Sundried Tomatoes and mix well into rice.
Turn off heat and add Cheese. Taste for salt and pepper.
Lay out on flat pan to cool
2in Eggroll Skins
2 eggs (beaten with touch of water)
2 cups Panko bread crumb
2 cups Reggiano Parmigiano Grated Cheese
Mix Panko bread crumbs and cheese together. Make oval balls with eggroll mix about 3 oz. egg Wash 2 sides of egg roll skin and place mix across corner to corner.
Fold in two sides and roll forward seal all ends.
Roll in corn starch.
Ready for frying
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