Это предварительный просмотр рецепта "Stuffed Rice Balls, Roman Style (Suppli Al Telefono)".

• Click here to print
• или вернитесь к рецепту Stuffed Rice Balls, Roman Style (Suppli Al Telefono).

Рецепт Stuffed Rice Balls, Roman Style (Suppli Al Telefono)

by Global Cookbook

Ингредиенты

3/4 c. dry porcini mushrooms 2 Tbsp. tomato paste 2 c. beef stock 1 can peeled San Marzano tomatoes - (16 ounce) with their juices,     crushed by hand 4 Tbsp. butter divided 1 2/3 c. Vialone, Avorio or possibly Arborio rice 2 x Large eggs 2/3 c. freshly-grated Parmigiano-Reggiano

1 x onion minced 2 ounce prosciutto finely minced 7 ounce grnd beef     Salt to taste     Freshly-grnd black pepper to taste 5 ounce mozzarella cut 1/4" dice 3/4 c. unseasoned bread crumbs 1 lt extra-virgin extra virgin olive oil

Инструкции

1. Soak the mushrooms in 1/2 c. water for 2 hrs. Drain the mushrooms, reserving the mushroom water, and chop finely. Dissolve the tomato paste in the mushroom water and set aside.
2. Meanwhile, in a medium saucepan, combine the beef stock, crushed tomatoes and 3 Tbsp. of the butter, mix well and bring to a boil. Add in the rice, reduce the heat to a simmer and cook till the rice is done, stirring occasionally. Turn the rice mix out into a serving bowl and gradually stir in the Large eggs and Parmigiano. Set aside to cold.
3. Meanwhile, in a 12- to 14-inch saute/fry pan, heat the remaining Tbsp. of butter over low heat. Add in the onion and prosciutto and cook over high heat 3 min. Add in the grnd beef and cook till well browned. Add in the mushrooms, mushroom water-tomato paste mix, and salt and pepper to taste, and keep at a simmer.
4. With a spoon, make egg-shaped portions of the rice, and make an indentation in the center of each one. Place a tsp. of filling in the center of each ball of rice, along with a few cubes of the cheese. Roll each ball in the bread crumbs so which it is completely coated, and set aside.
5. In a large, heavy-bottomed pot, heat the extra virgin olive oil over high heat till it is almost smoking, in batches, fry the balls in the warm oil till they are golden, about 5 min. Remove with a slotted spoon and allow to drain on paper towels while seasoning with salt and pepper. Serve with tomato sauce, if you like.
6. This recipe yields 6 servings.

© 2024 CookEatShare