A mouthwatering recipe to delight guests during your appetizers!

To prepare the rice croquettes with sprout and flower salad, first cook the rice just as if you were preparing the base of a risotto: brown the finely chopped white onion in a saucepan with extra virgin olive oil, add the rice and let it toast, simmer with white wine and slowly add vegetable stock.

When the rice has cooled, form oval balls by working the rice with your hands and stuff them with the previously diced provola cheese. Once the croquettes are formed, dip them in whipped egg, coat with breadcrumbs and place them on a baking sheet covered with baking paper. Drizzle with a drizzle of EVO oil and bake the croquettes at 200° for 30-35 minutes. Prepare a side salad with edible sprouts and flowers on which to lay the croquettes.