"Sicilian Rice Balls"
One cup of Arborio rice
3 Large eggs
Salt and Pepper to taste
1/4 cup grated Pecorino Romano cheese
1/4 cup of diced mozzarella cheese
1/2 cup diced Prosciutto (about 2 oz.)
3 tablespoons of finely minced fresh parsley
2 cups of fresh bread crumbs
1 cup of all-purpose flour
1/4 cup of homemade tomato sauce
Peanut or vegetable oil for deep frying
In a saucepan, bring 2 1/2 cups of water to a boil. Add the rice and cook for 15 minutes. The rice should be quite firm. Drain and transfer to a bowl.
Lightly beat one of the eggs and add to the rice, along with the grated cheese, parsley, and salt and pepper. Mix well. Chill the mixture in the refrigerator for about 15 minutes. Meanwhile, in another bowl, mix the mozzarella cheese and the Prosciutto.
With floured hands, divide the mixture into 8 to 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 inset about 1 tablespoon of the mozzarella mixture. Reshape and smooth the balls to enclose the filling.
In a shallow dish beat the remaining 2 eggs. Spread the bread crumbs and the flour on separate plates. Dip the rice balls in the flour, egg, and the breadcrumbs to coat them evenly. Then refrigerate them for about 30 minutes.
In a deep fryer or a deep heavy pan, heat the oil to 375 °F. Fry the rice balls until they are golden brown on all sides. Drain them on brown paper or paper towels and serve immediately, with fresh tomato sauce. As you eat them, you can see the mozzarella strings stretch out like telephone wires. So delicious and yummy.
Till Next Time…………..
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