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Рецепт Roman Rice Balls with Mozzarella
by Bob Vincent

Roman Rice Balls with Mozzarella

This recipe is adapted from one in Good Life Books Italian Cooking published in 1978. These are a bit time consuming to make but once the balls are formed they can be frozen individually for use later. These are great as an appetizer, side dish or buffet component. I served them with Meatball Lollipops, Red Sauce and grilled zucchini. My wife forgot to pick squash for a couple of days and we ended up with a couple of huge zucchini which grilled well.

As for a wine a hearty red works well. I chose Viansa's Sonoma County 2010 Vino Rosso which is a Super Tuscan blend.

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Подготовка: Италия Italian
Приготовление: Порций: 6

Ингредиенты

  • 1 cup rice
  • 1/2 cup butter
  • 3 oz mozzarella string cheese sticks, quartered
  • 2 ea eggs
  • 1/2 cup Panko bread crumbs
  • 1/2 cup dried bread crumbs
  • 2 ea egg yolks
  • 2 Tbs tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp granulated garlic
  • 3 Tbs grated parmesan romano cheese
  • Peanut oil for deep frying

Инструкции

  1. Cook the rice in 4 cups boiling salted water until very tender but not mushy; about 25 minutes. Drain the rice. Add the butter and grated cheese. Cool a bit. Add the egg yolks, tomato paste and spices. Mix to combine. Measure 2 ounces of rice mixture. Place a piece of string cheese into the rice mixture and with wet hands form into a ball. At this stage the rice balls can be cooked, refrigerated or frozen.
  2. Heat oil to 365^.
  3. Dip rice balls into beaten egg then into mixed bread crumbs.
  4. Deep fry until golden brown and crisp. About 4-5 minutes.