Fried Rice Balls Stuffed with Mozzarella
Ingredients (5 portions)
| Amount | Measure | Name |
|---|---|---|
| FILLING: | ||
| 8.00 | oz | Pork , ground |
| 2.00 | oz | Chicken, liver , chopped |
| 1.00 | floz | Olive oil |
| 1.00 | cl | Garlic , minced |
| 0.30 | tsp | Chili peppers, red flakes |
| 8.00 | floz | Frutta di Orto Mariana Sauce |
| 1.00 | cup | Green peas |
| RICE: | ||
| 2.00 | tbsp | Butter |
| 1.00 | oz | Bertolli Olive Oil |
| 1.50 | cup | Rice, arborio |
| 2.00 | floz | Wine, white |
| 32.00 | oz | Knorr Ultimate Roasted Chicken Base 1 x 10 Lb, prepared |
| 20.00 | thread | Saffron |
| 6.00 | oz | Parmesan, reggiano , grated |
| 4.00 | oz | Mozzarella , fresh cut into 1/2 inch cubes |
| 2.00 | pc | Eggs , beaten |
| 2.00 | whole | Egg white |
| 2.00 | cup | Breadcrumbs, plain |
| 32.00 | floz | Olive oil for frying |
Preparation
1. FOR RAGU FILLING:
Heat oil, add ground pork and chicken livers, cook to break up and brown meat, pour off excess fat. Combine garlic to brown meat, cook for about 2 minutes. Add Frutta di Orto Marinara Sauce and cook about 5 minutes and finish with peas. Mixture should be thick enough to stuff rice ball.
2. FOR RICE: In sauce pan heat butter and oil, toast rice until you get a nutty smell. Deglaze with wine, cook down add saffron, then add a small amount of hot prepared stock, stirring. Continue to adding small amounts of stock while stirring, until the rice is done. Season to taste, add parmesan cheese.
3. When warm, stir in beaten egg. Whip egg whites, place in bowl for breading.
4. In your hand, take a small amount of rice mixture, make a center well. Place a spoon of ragu and cube of cheese, seal up and roll into a ball. Repeat process until rice is used up.
5. Place in egg white too coat then roll in bread crumbs.
6. Deep fry in 350 degree olive oil until golden brown and warm inside, drain on an absorbent towel and serve.
