Heading to a party where there will be lots of wine, and not sure what to take? How about some simple savory cookies - biscotti and sables made for wine pairing?
Out of the May 2008 Saveur came an inspiration for an Italian-style comfort dinner...brown rice fritters topped with melted mozzarella, swimming in tangy tomato sauce. This is a great vegetarian dish, for those who still eat eggs and cheese.
This is done in two stages - you make the brown rice fritters first, and then you add the accompanying ingredients to make it Parmesan-style.
In the spirit of trying new things, we pulled this recipe from our new Stephane Reynaud book, Terrine. And in full disclosure I must say, this recipe has no pork!
