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X Italian Rice and Polenta Dishes
Rice Margherita (Fried rice balls, coated with eggs and breadcrumbs)
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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1/2 pound rice, boiled
6 tablespoons Parmesan cheese, grated
4 eggs
2 eggs, beaten
olive oil
salt and pepper

Scamozza cheese or Italian susages (optional)


Cool rice, add 4 eggs, cheese and seasoning, mix well.

Shape into balls about the size of golf balls, dip into beaten eggs and breadcrumbs.

Fry in hot olive oil until golden brown.

Serves 6.

NOTE: These rice balls can be stuffed with cubes of cheese (Scamozza) or Italian sausages. They will enhance the flavor.


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 -- Vincent Van Gogh Les cypres toile Saint Remy 1889.

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