'1 tablet of vegetable stock'
'1 cup of water'
'2 cups of milk'
'1 tablespoon of butter'
'3 1/2 cups of all-purpose flour'
'150g white cheese, cut into cubes'
'150g prosciutto, cut into small pieces'
'1 tomato, peeled and seeded, cut into cubes'
'Fresh parsley, to taste'
'1 tablespoon of olive oil'
'Salt and pepper, to taste'
'Beaten egg and breadcrumbs for breading'
'1 tablet of vegetable stock'
'1 cup of water'
'2 cups of milk'
'1 tablespoon of butter'
'3 1/2 cups of all-purpose flour'
'150g white cheese, cut into cubes'
'150g prosciutto, cut into small pieces'
'1 tomato, peeled and seeded, cut into cubes'
'Fresh parsley, to taste'
'1 tablespoon of olive oil'
'Salt and pepper, to taste'
'Beaten egg and breadcrumbs for breading'
'In a pan, dissolve the vegetable stock with water and bring to a boil'
'Add milk and butter and let it simmer'
'Remove from heat, add flour, and without stopping, return the pan to the heat'
'Cook the dough until it comes away from the bottom of the pan'
'Transfer to a floured area and knead well'
'In a bowl, mix white cheese, prosciutto, tomato, parsley, olive oil, salt, and pepper'
'Shape the rissoles and fill them'
'Close by pressing the edges together'
'Dip in beaten egg and breadcrumbs and fry until golden brown'
