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Pork and ricotta rissoles with risoni and braised fennel

A recipe from the Good Food collection.

Ingredients

Pork and ricotta rissoles with risoni and braised fennel
Pork and ricotta rissoles with risoni and braised fennel
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
600 g (1 lb 5 oz) minced (ground) pork
185 g (6½ oz/¾ cup) firm, fresh ricotta cheese
1 tablespoon dijon mustard
2 egg yolks
55 g (2 oz/½ cup) dry breadcrumbs
½ teaspoon ground cloves
3 slices of pancetta, finely chopped
1½ tablespoons finely sliced sage
BRAISED FENNEL
2 tablespoons extra virgin olive oil
2 fennel bulbs (about 500 g/1 lb 2 oz), cut into thin wedges
250 ml (9 fl oz/1 cup) chicken stock
RISONI
200 g (7 oz/1 cup) risoni (rice-shaped pasta)
80 g (3 oz/½ cup) frozen peas
20 g (¾ oz) butter

Method

1. Heat 2 teaspoons of the olive oil in a small frying pan over medium heat. Add the onion and sauté for 3–4 minutes, or until translucent. Add the garlic and cook for a further minute, then set aside to cool.

2. Transfer the cooled onion mixture to a bowl and add the pork, ricotta, mustard, egg yolks, breadcrumbs, cloves, pancetta and sage. Season with sea salt and freshly ground black pepper and mix together thoroughly using your hands. Using damp hands, divide each rissole mixture into eight patties. Cover and refrigerate for 30 minutes.

3. For the braised fennel, heat the olive oil in a large frying pan over medium heat. Add the fennel and sauté for 5 minutes, or until light golden. Reduce the heat to medium–low and stir in the stock. Cover and simmer for 3–4 minutes, or until the fennel is tender. Season to taste and keep warm.

4. Meanwhile, bring a large saucepan of salted water to the boil. Add the risoni and cook for 9 minutes, or until nearly tender. Add the peas and cook for another 2–3 minutes, or until both the risoni and peas are tender. Drain well, then return to the pan with the butter and season to taste. Heat gently to melt the butter, tossing occasionally to coat the risoni. Keep warm.

5. Preheat a barbecue hotplate or large non-stick frying pan to medium direct heat and brush with the remaining oil. Cook the rissoles in batches for 3–4 minutes on each side, or until golden and cooked through. Serve immediately, on a bed of risoni with the braised fennel on the side.

Main ingredient:
Pork, Cheese
Cuisine:
French
Course:
Snacks, Lunch, Dinner

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