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Genoese Rice Balls

New.Wife's picture
Ingredients
  Uncooked rice 1 Cup (16 tbs)
  Sliced salami 6 Ounce, coarsely chopped (1 Package)
  Eggs 2 , separated
  Tomato sauce 8 Ounce (1 Can)
  Grated parmesan cheese 3 Tablespoon
  Fine dry bread crumbs 1⁄2 Cup (8 tbs)
  Basil leaf 1⁄2 Teaspoon, crumbled
Directions

MAKING
1) Cook the rice as per the package directions.
2) Fold in the salami, egg yolks, 2 tablespoons tomato sauce and Parmesan cheese, blend well.
3) Shape the mixture into 12 balls, with about 1/4 cup for each ball.
4) In a pie plate, slightly beat the egg whites and spread bread crumbs in another pie plate.
5) Gently coat the rice balls in egg white, then evenly coat with the bread crumbs.
6) Refrigerate for several hours or until firm.
7) In a small heavy saucepan, pour vegetable oil to a 3-inch depth and heat to 375°F.
8) Fry the rice balls in batches, turning once for about 4 minutes or until golden.
9) Remove with a slotted spoon and drain on a paper towel, keep warm.

FINALIZING
10) In a small saucepan, gently heat rest of the tomato sauce with basil, stirring 1-2 times until bubbly.

SERVING
11) On a warm deep platter, arrange the rice balls, spoon over the sauce and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Rice
Preparation Time: 
40 Minutes
Cook Time: 
40 Minutes
Ready In: 
80 Minutes
Servings: 
2

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