A recipe that demonstrates that recycling in the kitchen is not only a correct ethical choice but also, very often, a way of creating something tasty and delicious.

Fried food on Ghisanativa turns out perfectly dry, very crispy outside and pleasantly soft inside.

This is made possible by Ghisanativa’s great ability to maintain the heat which allows avoiding considerable temperature drops when products to be fried are put into the hot oil.

Ingredients for 4 people

• 300 g leftover vegetable risotto
• 100 g smoked Provola
• 100 g cooked ham
• 3 eggs
• 4 tablespoons of milk
• 12 slices of toasted bread
• salt and pepper to taste
• 1 litre of sunflower oil for frying

Preparation methodology

First, coarsely crumble the toasted bread. This is a great way to use up broken toast or crumbs that are always left in the packaging and are usually thrown away.

By crumbling them coarsely and not completely, you can get more crunch and a really nice final texture.

Then cut both the smoked Provola and the cooked ham into cubes.

In a bowl, whisk together the eggs, milk, salt and pepper.

Place two spoonfuls of leftover risotto in the palm of your hand, moistened if possible to prevent the rice from sticking, place a little Provola cheese and cooked ham in the centre and close the palm to create the stuffed rice bomb.

Now all you have to do is press the rice ball firmly between your hands to ensure that it is tightly closed and does not break during frying.

Once you have made all the rice bombs, dip them in the egg mixture, then in the breadcrumbs, again in the egg and again in the breadcrumbs.

Double-breading gives a perfect product and a thicker, crispier crust.

Heat the sunflower oil to 180°C and fry the rice bombs, turning them often to allow them to brown evenly.

When they are golden brown, drain them well and place them on a plate with paper towels to dry the outside well.

Serve piping hot.

Matteo Bellini

“I graduated from the International Academy of Italian Cuisine (ALMA) of Gualtiero Marchesi in Colorno (PR) a few years ago.

In these more than twenty years of love for cooking, I have worked in many different realities: from pubs to starred kitchens, from chains to traditional restaurants, from catering to private events, giving value to every experience carried out with passion in the kitchen. I then became a cookery teacher for numerous Italian institutes, holding courses also for the Veneto Region, on cruise ships and in many clubs and private cookery schools.

A pioneer of Personal Chefs in Italy, I am known as CuocoPersonale (Personal Cooking Trainer) and owner of the “Chef del Benessere” (Wellbeing Chef) project.

Today I am a father, a Chef, a cooking trainer, a consultant and a writer “of taste.”

This recipe was prepared using