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Polpette Di Riso

Grannys.kitchen's picture
Adapted from Singing Chef Pasquale Cookery Show on PBS Canada.
Ingredients
  Rice 1 1⁄2 Cup (24 tbs)
  Oil 2 Tablespoon
  Onion 1 , chopped
  Green pepper To Taste, chopped
  Pork 8 Ounce, cut in small
  Chicken livers 2 Ounce, chopped
  Mushrooms 6 , sliced
  Tomato 1 , peeled and chopped
  Red wine 2 Ounce
  Parmesan cheese 4 Ounce, grated
  Mozzarella cheese 6 Ounce, chopped
  Parsley 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Pinch
  Eggs 6 , beaten
  Flour 4 Ounce
  Breadcrumbs 1 Cup (16 tbs)
  Oil 2 Cup (32 tbs) (For Frying)
Directions

Cook rice and set aside.
Heat oil in a frying pan and cook onion and green pepper for 5 minutes.
Add meat, livers and mushrooms, and cook for another 5 minutes, then add tomato and wine and simmer for 10 minutes.
Take off the heat and add the cooked rice, cheeses, parsley, seasonings and 2 of the eggs.
Mix well and form into egg shapes with the palms of your hands.
Dip into flour, then beaten egg.
Coat thoroughly with breadcrumbs and deep fry at 375°F./190°C until golden brown.
Drain on paper towels and serve.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Fried

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