The word Christmas is derived from the English “Christemasse” which it’s meaning is “Christ’s mass”, hence forth the word Christmas. This day commemorates the birth of the baby “Jesus”. Although no one knows the exact date Jesus was born, Christians have favored December 25th since ancient times. It is the date on which the Romans marked the Winter Solstice.
Modern customs include gift giving, exchange of Christmas cards, various decorations including the Christmas tree, lights, and of course Jolly Old Saint Nick. Santa Claus is also referred to as Father Christmas. It is believed that Santa first appeared in the 19th century and resembles Saint Nicholas. The first Christmas tree was brought to America from the German people that immigrated in the early 1800s. Tradition states that the tree symbolized the cross that Christ died for our sins. The green tree represents new life and the lights on the tree symbolize the birth of Christ, that He is the “Light of the World“. Red ornaments signify the blood Jesus shed for our sins. To top the tree either an angel or a star is used, to symbolize the angels that were there when Jesus was born, and the Star is to guide the Three Wise Men or the Magi to the baby Jesus.
|Grandparents, Julia & Louis Fiore & me|
1 cup of Arborio rice
3 large eggs
Salt & pepper to taste
1/4 cup of grated Pecorino Romano Cheese
1/4 cup of diced mozzarella cheese
1/2 cup of diced Prosciutto or ham (about two ounces)
3 tablespoons finely minced fresh parsley
2 cups bread crumbs
1/4 cup of tomato sauce
Vegetable oil for deep-frying
Cook rice in 2 1/2 cups of boiling water for about 15 minutes. The rice should be still quite firm. Drain and put in bowl. Lightly beat 1 egg and add to the rice, along with the grated cheese, parsley, 2 tablespoons of tomato sauce and salt plus pepper. Mix well. Chill the mixture in the refrigerator for about 15 minutes. In another bowl, mix the mozzarella cheese, prosciutto or ham and the remaining 2 tablespoons of tomato sauce.
With floured hands, divide the rice mixture into 8 or 10 portions and roll each portion into a ball, the size of a small orange. Poke a hole into the center of each ball with your finger and insert about 1 1/2 tablespoons of the mozzarella mixture. Reshape and smooth the balls to enclose the filling. In a shallow dish, beat the remaining 2 eggs. Put breadcrumbs into a shallow dish. Dip the balls into the eggs, coat well. Then coat into breadcrumbs evenly. Let them dry on a plate in the refrigerator for about 30 minutes.
In deep fry pan, heat oil to 375° F. Fry the balls until they are golden brown on all sides. Drain them on paper towels and serve immediately, with some tomato sauce. Enjoy..Abbondanza!!!
Till Next Time……….
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