| Servings | serves |
Ingredients
- 4 cups Rice
- 1 small bag Saffron Threads
- 3 tablespoons Cheese grated, Pecorino or Parmigiano Reggiano
- 5 Eggs
- 1 1/2 cup Breadcrumbs
- Plain Flour
- 10 tablespoons Olive Oil
- Salt
Filling:
- 1/2 pound Mince Beef, Pork, Chicken
- 1 cup Peas
- 1 Onion
- 1/2 stalk Celery
- 1/2 Carrot
- 4 tablespoons Olive Oil
- Dry White Wine
- 2 Tomato Paste
- 4 oz Cheese Caciocavallo or Primosale
- Salt
- Black Pepper
Ingredients
Filling:
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Instructions
- Put in a pan the oil and onion, celery and carrot and before golden, add the mince and saute for 5 minutes, then sprinkle with a little wine and allow to evaporate. Add the peas and mix.
- Stir in a cup of warm water, to which you will have added the tomato paste. Add salt, pepper and cook for 40 minutes.
- Boil the rice in abundant salted water; stir it al dente and season it with the saffron, dissolved in a little water, the pecorino and 2 eggs. Let the mixture cool down and put a spoonful in one hand. Squash the rice, and make a shell you will fill with a spoon of the meat sauce and the diced cheese.
- Close up with some more rice and shape it into a ball just a little bigger than an egg.
- Cover slightly with flour; dip in beaten eggs and then in the breadcrumbs and deep fry them in the olive oil.
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