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Parma ham sushi

Recipe from: 3/18/2004 12:00:00 AM

Ingredients 7
Servings 24


  • 200
    arborio rice
  • 600
    vegetable stock
  • 300
    dry white wine
  • 70
    Parma ham or pastrami
  • 70
    rocket leaves
  • 50
    Parmesan cheese shavings
  • salt and pepper


Place the rice in a saucepan, add 300 ml of the vegetable stock and bring to the boil.
Simmer until all the liquid has been absorbed.
Add the remaining vegetable stock and wine by the ladleful, allowing all liquid to be absorbed before adding the next ladleful.
Simmer until the rice is tender but still firm. Cool for one hour.
Wet your hands and roll the rice into 24 walnut-sized balls.
Flatten slightly and arrange on a tray lined with baking paper. Leave overnight.
Just before serving, top ach ball with a strip of ham, rocket leaf and Parmesan shaving. Season well with salt and pepper.

Read more on: pork

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