Rice ball with meat
|1 12-oz packageArborio Rice|
|3 cupssalted water|
|1 16-oz packagemozzerella or Italian cheese mixture; shredded|
|6 slicesGenoa Salami|
|4 slicesHam or prosciutto; High-quality|
|1/2 cupParmesan & Romano cheese; mixed, up to 3/4 cup|
|6 Eggs; mixed with 1/4 cup Parmesan cheese|
|3 cupsItalian Flavor Bread Crumbs|
|Olive Oil; Good|
Rice ball with meat Preparation
In 3 cups of salted water, add 2 tbsp butter and pkg of rice, cook until tender (abut 20 minutes), be sure to have a tight cover for pan.
Cool rice when done.
Dice meats up into small pieces
When rice is cold, in same pan, mix meats and cheeses till well mixed
In 3 separate bowls:
1 for flour 1 for eggs 1 for bread crumbs
Take a handful of rice mixture (about 2-1/2") roll like a meatball (this makes about 24 meatballs)
Roll in flour (tap off excess), then in egg mixture (tap off excess) and then bread crumbs, patting to make firm.
Heat oil in frying pan.
Fry over medium to medium high heat (making sure not to burn balls), browining on all sides
Drain on paper towels.
Serve with marina sauce or just as they are,
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