|
Home | Italy Revisited | Bookshelf | Plays | About Mary Melfi | Contact Us |
|
Ingredients 2 cups rice, cooked
Directions Shape the cooked rice into cylinders or balls; place a cube of Mozzarella cheese in the center of each, and dip in flour, egg, and breadcrumbs.
Notes This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Igor Grabar: la Nappe Blue, around 1899. |