Palle Di Riso

Ingredients:


Palle Di Riso:
2 Eggs
1 Recipe (at Least 2 Cups) Cooled Risotta All Milanese or 2 Cups of Arborio Rice Cooked Al Dente & Cooled, for 10 minutes
1 cup (about 4 Oz) Mozzarella Cheese, cut into ½" cubes
1½ cups Italian Bread Crumbs

Vegetable Oil, for deep frying



Salsa Di Pomodori Arrosto :
2 lbs Plum Tomatoes, cored and halved lengthwise
4 Tbsp Extra Virgin Olive Oil
¼ tsp Kosher Salt

Freshly Ground Black Pepper
1 Tbsp Fresh Oregano Leaves
4-5 Large Fresh Basil Leaves, chiffonade (optional

Red Pepper Flakes, to taste, optional
2 Garlic Cloves, crushed and finely chopped
¼ cup Tomato Paste

Directions:

the rice mixture:

In a small bowl, lightly beat the eggs until the yolks and whites are just combined, add the rice and gently but thoroughly stir the mixture, taking care not to mash the rice. Test rice by attempting to form a ball, if the test ball doesn't form properly gently mix in a little of the bread crumb to the rice, then continue to form test balls and adding beard crumbs, a little at a time, remember these are rice balls, not bread crumb balls, until you can easily form a ball.

bread the rice balls:

Construct a breading station by spreading out the remaining bread crumbs onto a flat plate. Take about 1 heaping tablespoon of the rice and egg mixture into your hand, place 1 cube of the mozzarella in the center and add a second tablespoon on top of that. Press and roll the rice covered mozzarella into a golf ball sized ball, then gently roll the rice ball in the bread crumbs and place the bread crumb coated rice ball on another plate waiting to be fried. Continue the process until all the rice and mozzarella are used up. Refrigerate the formed rice balls for at least 1 hour before frying.

fry the rice balls:

1. Preheat the oven to about 200 degrees. The oven will be used to keep the rice balls warm until all the balls are fried. Line an oven safe platter with paper towels.

2. Heat oil in a deep fat fryer to 375 degrees. Fry the rice balls, 4-5 at a time, for about 5 minutes until they are golden brown. As each batch of fried rice balls are completed, transfer to the prepared platter to drain off any excess oil and place the platter in the oven. Continue the process until all the rice balls are fried. The finished rice ball may be kept in the oven for 10 minutes or so, if they are not served immediately, without harm.

service:

Serve alone or accompanied by Sun Dried Tomato Pesto and/or Salsa di Pomodori Arrosto.

Salsa di Pomodori Arrosto:

roast the tomatoes:

Preheat oven to 375 degrees. To prevent sticking and make cleanup easier, spray a rimmed baking sheet with a nonstick spray. Toss the tomatoes with 2 tablespoons of olive oil and arrange with cut side up on sheet. Sprinkle with coarse salt, then oregano and roast until soft and beginning to brown, about 45-60 minutes. Remove from the oven and allow to cool on the baking sheet.

create the sauce:

1. When the tomatoes have cooled, remove to the bowl of a food processor or blender and puree until smooth.

2. In a large skillet over medium high heat, heat 2 tablespoons of olive oil. Add garlic and red pepper flakes, then saute for about 30 seconds.

3. Add the pureed roasted tomatoes, tomato paste, and basil, then bring to a boil, stirring to blend. Boil until sauce is reduced to 2 1/2 cups, stirring often, about 3 minutes. Adjust seasoning with salt, and black pepper. Cool sauce if it is to be used as a pizza topping, or as a dipping sauce, or serve over your favorite pasta.

Helpful Tips:

For hors d'oeuvres sized portions, reduce the size the balls to ping pong size. Prep and cooking times do not include time to prepare the optional sauce.