Ingredients for 4 people: 200 g. rice (advanced or specially prepared and allowed to cool), 1 onion, a head of garlic, celery, olive oil, a little minced meat, 2 eggs, Parmesan cheese, bread crumbs, oil for frying

These croquettes were once classed as a dish for the poor, made with the leftovers from a Sunday risotto.
Use white rice, leftover or prepared specially, and leave to cool. Toss a little mince (poorer people usually used scraps of boiled meat leftover from Sunday) in a mixture of finely chopped onion, garlic and celery with a drizzle of oil. Add these ingredients to the risotto; add a whole egg, one or two spoons of freshly grated Parmesan cheese, mix thoroughly and season. Use the mixture to make lots of little flat fritters, coat them with beaten egg then white breadcrumbs and fry in boiling oil. Ideal for serving both hot and cold.