Prosciutto & Sticky Rice Cakes

I had so much fun creating (and eating!) my Risotto with Prosciutto di Parma recipe that I decided to make another dish featuring the delicious Parma Ham. I have made sticky rice cakes before with different veggies, but incorporating the Prosciutto this time took it to a whole new level! It is topped with a poached egg, and when the egg is broken into, the soft yolk becomes the sauce for the cake. Sounds good huh? :) These are perfect for brunch, or whenever you feel for them!

PROSCIUTTO & STICKY RICE CAKES


6 thin slices Prosciutto di Parma

6 tbsp extra virgin olive oil

1 small shallot, chopped

4 oz baby bella mushrooms, chopped

1 1/2 cups cooked sticky white rice

1 cup panko bread crumbs

4 fresh basil leaves, chopped

1 tbsp lemon juice

1/4 tsp sea salt

1/8 tsp freshly cracked black pepper

7 eggs



1. Heat oven to 450 degrees. Place 3 of the prosciutto slices onto a greased baking sheet. Bake until almost completely crisp, about 6-7 minutes. Set aside for later use.

2. Chop remaining 3 slices of prosciutto. Heat 2 tbsp of the olive oil in a small pan over medium heat. Saute shallot and chopped prosciutto for 2 minutes. Add mushrooms and saute for 2 more minutes.

3. In a large bowl, combine sticky rice and the cooked prosciutto, shallot and mushrooms. Add panko bread crumbs, basil, lemon juice, salt and pepper. Lightly beat 1 of the eggs and add that to the bowl.

4. Moisten hands with water to reduce sticking. Using your hands, form 6 round cakes from the mixture, each about 1/2 inch thick.

5. Heat the remaining 4 tbsp olive oil in a large pan over medium heat. Cook sticky rice cakes until golden brown on each side, about 4 minutes per side.

6. In a large pot, heat 4 inches of water to boiling. Reduce the heat so the water gently simmers. Break 1 egg into a cup. Hold the cup close to the water and slip in each egg gently. Repeat with the 5 remaining eggs. Cook for about 4 minutes, until the whites are set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon and let drain.

7. To serve, place a sticky rice cake on a plate and top with a poached egg. Crumble the reserved crispy prosciutto and garnish the top of each egg. Serves 3-6.



For more info on Prosciutto di Parma, visit http://legendsfromeurope.com/about/products/.