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Risotto Cakes With Roasted Tomatoes And Arugula

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Risotto Cakes With Roasted Tomatoes And Arugula

Ingredients

  • 4 cups leftover leek, bacon, and pea risotto, cold
  • 2 ounces fresh mozzarella, cut into 8 cubes
  • all-purpose flour, for dredging
  • 2 pints cherry or grape tomatoes
  • 4 sprigs thyme
  • 1 tablespoon extra-virgin olive oil
  • coarse salt and ground pepper
  • 1/3 cup vegetable oil
  • 2 bunches arugula, thick stems trimmed
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Published 2014-09-09 12:39:12 (2 years ago).

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