Polpette Di Riso Recipe
Adapted from Singing Chef Pasquale Cookery Show on PBS Canada.
Ingredients
| Rice | 1 1/2 Cup (16 tbs) | |
| Oil | 2 Tablespoon | |
| Onion | 1 , chopped | |
| Green pepper | 1 To taste, chopped | |
| Pork, cut in small pieces 8 oz. | ||
| Chicken livers | 2 Ounce, chopped | |
| Mushrooms | 6 , sliced | |
| Tomato, peeled and chopped 1 | ||
| 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, lightly beaten 6 | ||
| Flour | 4 Ounce | |
| Breadcrumbs | 1 Cup (16 tbs) | |
| Frying Oil | 2 Cup (16 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.
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.
Chef
