DID YOU KNOW?
You know how fond I am of writing a few lines about the origins of the recipes I suggest you try. It's true that these are often lost in our gastronomic history, and that I'm always keen to understand and learn.
With the rissoles, I must confess that I've had to scale down my research, because as I write these few lines, it's impossible for me to certify that our beloved rissoles are home-grown ...
Indeed, on closer inspection, it's easy to see that this recipe is truly international. This is certainly due to the fact that these little morsels have the advantage of being customizable according to a wide range of parameters.
The first and most important, in my opinion, is the fact that we can use many of the foods we may have in our fridge: a slice of ham, some vegetables or a few fruits for a sweet version.
Here's a fairly basic recipe, as rissoles can be prepared both savory and sweet. With meat, as in this recipe, with seafood (shrimps, for example) as in certain Asian regions, or even better, with vegetables that are all too often forgotten. Indulge yourself: cooking is all about loving others, but also loving yourself, and letting your creativity flow.
And if you don't have enough time to make a sauce or coulis like the one in this recipe, don't worry: you can use soy sauce, homemade ketchup, pesto or even a sauce made from plain yoghurt flavored with dried herbs or ground spices.
Cooking is about sharing emotions: the ones that come from the heart for those we love.
