Traditionally, this dish was made with short grain rice, Arborio or Carnaroli, that’s been boiled in salted water with a little oil. If you have leftover risotto, you can use that instead of starting from scratch with the rice.
- One cup Sushi or Arborio rice
- Three large eggs
- Salt and pepper to taste
- 1 tablespoons Extra Virgin Olive Oil
- 1/4 cup grated Pecorino Romano cheese
- 1/4 cup diced mozzarella cheese
- 1/2 cup diced prosciutto (about two ounces)
- Three tablespoons finely minced fresh parsley
- 1 cup fresh or frozen green peas
- Two cups fresh bread crumbs (toasted)
- 1/4 cup homemade Pomidoro (tomato sauce)
- Peanut oil for deepfrying
- In a saucepan, bring 2 1/2 cups water and 1 tablespoon olive oil to a boil.
- Add the rice and cook for 12 minutes. (The rice should still be
- quite firm.)
- Drain well, spoon onto a clean cookie sheet and spread out, let sit til cool and transfer to a bowl.
- Lightly beat one of the eggs and add to the rice, along with the grated cheese, parsley, 2 tablespoons of the tomato sauce, and salt and pepper.
- Mix well.
- Chill the mixture in the refrigerator for about 15 minutes.
- In another bowl, mix the mozzarella cheese, prosciutto, and the remaining 2 tablespoons tomato sauce.
- Stir in green peas
- With floured hands, divide the rice mixture into 8 or 10 portions and roll each portion into a ball the size of a golf ball.
- 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.
- Spread the bread crumbs on a plate. Dip the balls into the eggs, turning to coat them well.
- Roll the balls in the bread crumbs to coat them evenly.
- Then let them dry on a plate for about 45 minutes.
- In a deep fryer or deep heavy pan, heat the peanut oil to 375F.
- Fry the balls until they are golden brown on all sides, about 4 mins.
- Drain them on brown paper and serve immediately, with lemon wedges.
Additional Pomidoro or Amatricana Sauce can be used for dipping.
Finely diced ham can be substituted for the prosciutto.
- Category: Appetizer
- Cuisine: Italian