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X Italian Rice and Polenta Dishes
Cheese Rice Balls/Polpette di Riso e Formaggio (fried rice balls, with Mozzarella and Parmesan cheese)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

2 cups rice, cooked
2 eggs, beaten
1/4 pound Mozzarella cheese, cubed
1/4 cup Parmesan cheese, grated
seasoning to taste

For coating
flour
1 cup breadcrumbs

olive oil



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.

Fry in hot olive oil.

Serve hot.

Serves 4.


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.

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