Last Recipes



Number of people

1 kg of rice

800 g ground meat

500 g peas

500 g breadcrumbs

300 g caciocavallo or piccante provola

100 g pecorino or grated parmesan cheese

1 onion, chopped

7 eggs

2 tablespoons tomato or tomato paste

15 cl dry white wine




Olive oil

Preparation: 4 hrs
Cooking time: 5 min
Step 1
Fry the chopped onion in oil and when it turns brown, add the meat. Sprinkle with white wine and reduce. Dissolve the tomato paste in a little hot water and drizzle it over the meat (the sauce must be very liquid). Season with salt and pepper and add the basil.
Step 2
Leave to cook for about an hour and then add the peas. Cook 30 min over low heat then pour into a colander. Collect the sauce and set aside the meat and peas.
Step 3
Cook the rice "al dente" in salted water. Drain it and put it back in the pan, then season it with some of the sauce and mix (the rice should be just coloured). Add the grated cheese and mix again. Let it cool down, then add two whole eggs and mix it all together.
Step 4
In the meantime, prepare 4 salad bowls on the table: one with the breadcrumbs, the second with the diced cheese, the third with the beaten eggs and the last with water. Also prepare a tray sprinkled with breadcrumbs to store the meatballs.
Step 5
In the palm of your hand wet with water, place a little rice and shape a well. Put a little meat with peas and two or three pieces of cheese in it. Cover with a little rice and shape into a ball the size of a small orange. Put it in the egg and in the breadcrumbs, mould it in your hands and store it on the tray. Proceed in the same way until the rice is exhausted.
Step 6
Dip the meatballs by 3-4 in the oil of the hot fryer and drain them on absorbent paper.
Author's note
Tip: It is better to specify the arrangements immediately rather than wait until they are all on the set. This prevents them from breaking. During the manufacturing of the arrangements, be patient, it can sometimes take a long time to get the hang of it!

I add my grain of salt

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