1. What you need (4 servings) :

• 450 g (1 lb) cooked Risotto alla Milanese, 3 eggs, salt, freshly ground pepper.
• 100 g (4 oz) Mozzarella or Bel Paese cheese, 1 slice Mortadella,1cm (½ inch) thick.
• Flour, 75 g (3 oz) fine breadcrumbs, oil for deep frying.

How to do it :

• Mix the Risotto alla Milanese with 2 of the eggs.
• Add salt and pepper to taste.
• Cut the cheese into 1 cm cubes, cut the Mortadella in smal cubes.
• Put 1 table spoon of the rice mixture into the palm of one hand.
• top with a cube of cheese and one of Mortadella, and finally with another tablespoon of the rice mixture.
• Shape into a round ball, dusting your hands as you go, completely enclosing the cheese and Mortadella.
• Make 8 - 10 balls in this way.
• Chill the rice balls for 1 hour.
• Lightly beat the remaining egg.
• Dip the rice balls into the egg and than into the breadcrumbs, rolling to give them an even crumb coating.
• Lower into a pan very hot hot oil (about 190 C / 375 F) and deep fry for about 5 minutes, until crisp and golden brown.
• Drain well on paper towels.
• Serve piping hot.

Back

This page hosted by Get your own Free Home Page