Ingredients
1 pound rice
1 pound ground beef
1/2 cup Parmesan cheese, grated
1/4 cup minced parsley
1 tablespoon salt
1 egg, beaten
1 tablespoon olive oil
2 eggs, hard-boiled and chopped
1/2 teaspoon pepper
For coating
cracker crumbs
Directions
Boil rice in salted water until cooked, drain and mix with beaten egg.
Brown the ground beef in olive oil, then mix with cheese, hard-boiled eggs, parsley, pepper and salt.
Make a dent in a handful of rice (rinse hands in cold water to keep from sticking) and fill with beef mixture, then mold into a ball.
Dip rice balls in cracker crumbs and fry in deep olive oil until golden brown.
Drain on brown paper.
Makes 8 rice balls.
Serves 6.
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 -- Paul Cezanne: Fleurs et fruits, 1879. |
