Polpette Di Riso
|Rice||1 1⁄2 Cup (24 tbs)|
|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|
|Eggs||6 , beaten|
|Breadcrumbs||1 Cup (16 tbs)|
|Oil||2 Cup (32 tbs) (For Frying)|
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 375Â°F./190Â°C until golden brown.
Drain on paper towels and serve.