Page 52 - 2019TOHCookbook

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HARPER | PORT ST. LUCIE, FL | SERVES 10-12
Growing up, Rice Balls were my favorite dish to prepare with my grandmother for Sunday family dinner. When I make rice balls, I always feel like she’s in the kitchen with me making sure I make them as perfect as she always did.
INGREDIENTS
10 cups cooked white rice 2 eggs
3⁄4 cup Parmesan cheese 2 tbsp. olive oil
2 cloves garlic
1 cup mozzarella cheese 1 cup tomato sauce
INSTRUCTIONS
2 tbsp. tomato paste
1 tsp. fresh basil
1 tsp. parsley
4 eggs whisked well 3-4 cups bread crumbs Oil for frying
1. If rice is hot, temper the eggs before adding (tempering is slowly adding small amounts
of the hot rice to the egg and making the egg closer to the temperature of the rice, so the egg doesn’t cook). Mix egg and the grated Parmesan cheese with the rice. Chill for 2-8 hours.
2. In a skillet add olive oil and garlic; cook on medium until the garlic is cooked.
3. Add the tomato sauce, paste, basil and parsley; cook on medium heat until it comes to a boil then turn to low and keep covered.
4. Grab a small handful of the rice mixture. Shape the rice into a ball. Now gently poke a hole with your finger in the rice ball and stuff a pinch of the mozzarella cheese inside. Close the hole so the cheese does not ooze out. Dip each rice ball in the whisked eggs, shake off excess egg.
5. Spread breadcrumbs on large plate/pie plate; dip rice ball into the breadcrumbs.
6. Heat a skillet (I love my large cast iron skillet for this part) with some oil filled about 2⁄3 of the way. Heat until when you drop a pinch of breadcrumbs it sizzles. Fry each rice ball on each side until golden brown. Remove and drain excess oil. Put fried rice balls in hot tomato sauce and simmer until ready to serve.
ITALIAN RICE BALLS