For this week’s edition of Sensei Fuel, I have the traditional recipe for Italian Rice Balls. Ester and I visited her brother and sister in-law for Easter. They made Italian Rice Balls that were delicious so I asked for the recipe to share with you. They even sent us home with some. I am looking forward to eating them for lunch.
Ingredients
1 lb. white rice
4 eggs
1/2 c. grated Parmesan cheese
1 lb. Mozzarella cheese, cut in 16 cubes
1 1/2 c. Italian bread crumbs
Olive oil
Spaghetti sauce
Cool rice until it is sticky. Let cool. Combine Rice, 4 egg yolks, and grated cheese in a large bowl. Form the rice balls (about the size of a baseball) around a cube of Mozzarella Cheese. Beat egg whites. Dip each rice ball into the egg whites then the breadcrumbs. Cook all sides in frying pan with olive oil until browned. Serve by topping it with Spaghetti sauce.
Ingredients
1 lb. white rice
4 eggs
1/2 c. grated Parmesan cheese
1 lb. Mozzarella cheese, cut in 16 cubes
1 1/2 c. Italian bread crumbs
Olive oil
Spaghetti sauce
Cool rice until it is sticky. Let cool. Combine Rice, 4 egg yolks, and grated cheese in a large bowl. Form the rice balls (about the size of a baseball) around a cube of Mozzarella Cheese. Beat egg whites. Dip each rice ball into the egg whites then the breadcrumbs. Cook all sides in frying pan with olive oil until browned. Serve by topping it with Spaghetti sauce.
Sensei Tim Rosanelli
Maximum Impact Karate
(215) 249-3532
www.maximpactkarate.com
timrosanelli.blogspot.com
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