RICE FRITTERS WITH THYME AND FRIED PANCETTA

egg shell

I’m really busy today, I’m trying to clean up the house because today my oldest daughter’s new boyfriend is coming here for the first time. I write clean up because tidy up is impossible or let’s put it this way, tidy up to Italian standards is so far out of my reach that I nowadays just go for the cleaning part. This visit has been a very good excuse to do a lot of things that I have been planning to do but somehow never got around to do. Like to finish my loft cleaning which led to that I now have my own space for shooting photos, a small studio! No more standing shooting in the kitchen doorway… And I finally managed to motivate my daughter make a thorough cleaning of her room on her own, without me standing there with a whip, threatening to send her to a nunnery. So now, for the first time in ages, one can visit all three stores(?) planes(?) of our house without suffering a shock. I can’t tell you how good this makes me feel, for once I feel as if I am in control of my surroundings. But now the garden is lurking, screaming for some attention and love, it never ends does it?

RICE FRITTERS

RICE FRITTERS WITH THYME AND FRIED PANCETTA

Leftover risotto or rice
Fresh thyme
Eggs
Parmesan cheese, freshly grated
Pancetta or bacon in slices
Olive oil

– Mix the rice with fresh thyme and eggs, I use 2 eggs for 6 fritters. Add the grated parmesan and mix well.
– Fry the pancetta or bacon and then put it to dry on some kitchen towel paper.
– Use the pancetta fat or heat up oil in a skillet and put dollops of the size of a child’s closed fist into it, press them out and fry on both sides until golden.
– Serve with the pancetta on top of it.

RICE FRITTERS

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