Rice oranges

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Rice oranges

Rice oranges

Rice oranges
Rice oranges

Number of people

100 g turkey

100 g of veal

50 g shelled peas

1 celery stalk

1 bunch of flat-leaf parsley

1/2 bunch of basil

50 g grated parmesan cheese

300 g vialone or arborio rice

2 tablespoons of tomato puree

200 ml hot meat broth

2 eggs

3 tablespoons of butter

3 tablespoons olive oil or vegetable oil (for frying)

1 onion

4 tablespoons breadcrumbs

2 tablespoons flour

1 pinch of chilli pepper

1 saffron



Preparation: 2 hrs
Cooking time: 10 min
Step 1
Chop the onion, parsley, dice the turkey and celery into small cubes.
Step 2
Heat the oil, steam the onion, add the turkey and veal and let it brown.
Step 3
Add parsley and celery, salt, pepper, add chilli pepper.
Step 4
Dissolve the tomato paste in the broth and add the peas, cover and simmer.
Step 5
Cook the rice. At the end of cooking, add the saffron, 2 tbsp butter and parmesan cheese, allow to cool a little and add the egg.
Step 6
Beat the remaining egg on a plate, salt and pepper, and prepare the meatballs, take 10 parts of rice the size of a tiny orange, shape a ball with your finger and fill with about a tablespoon of stuffing.
Step 7
Close and pass through the flour, egg and breadcrumbs.
Step 8
Fry the meatballs.
I add my grain of salt

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