Croquettes Renzo And Lucia

Preparation:

Preparation: Prepare a chopped onion and bacon and let it dry in 40 g of butter. Add the rice, stir, then slowly pour in the hot broth. Cook for about 20 minutes. Blanch the brain in salted water, drain it, peel it and divide it into small pieces; let it flavor for a few minutes with the remaining butter, over a high flame, then remove it from the heat (keep in mind that the bottom must dry completely). At this point the rice will be ready: stir in the grated Emmenthal and the egg yolks, stirring carefully. Now take small portions of the mixture with a spoon and form balls the size of an egg, introducing a spoonful of brain into each of them. Dip the croquettes in the flour, then in the beaten egg with a pinch of salt and finally in the breadcrumbs; then fry them in boiling oil, placing them, as they are ready, on a sheet of absorbent kitchen paper to remove any excess oil and keep them warm. Arrange the Renzo and Lucia Croquettes on a serving plate and serve them immediately to the table, because this original and delicious evening appetizer should be served piping hot.