Serves: 5
Total Calories: 345
POMODORA SAUCE
1 c chopped red onions
1 lb fresh tomatoes, cut in half, seeded and diced
2 tbs fresh garlic
4 oz red wine
4-6 tbs fresh basil, chopped
4 tbs fresh chives, snipped
4 tbs fresh parsley, chopped
1 teaspoon salt
Pepper
Sugar
RICEBALL Directions
1. Heat the olive oil in a pan with the garlic and onion. Cook until soft and add the basil. Add the cooked rice, season and blend it all together well.
2. Pour the rice into a bowl, place in the fridge to chill. When cold, fold in the Parmesan and butter. Divide the rice into small balls of equal size pieces.
3. Cut the mozzarella and sun dried tomatoes into half inch size pieces. Push a piece of mozzarella and tomatoes into the center of each rice ball. Reform the rice, pulling back over the cheese and tomato, ensuring it is completely enclosed.
4. Coat the rice balls in seasoned flour (salt and pepper) then beaten egg, then into the breadcrumbs. Deep fry the balls in hot vegetable oil for 3-5 minutes until golden and crisp. Drain on kitchen paper.
POMODORA SAUCE Directions
1. Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add red onion and garlic and saute until onion is soft. Add red wine and reduce heat slightly. Add tomatoes, basil, chives and parsley and remove from heat. You want the ingredients just heated, not actually cooked. Season with salt, pepper, and sugar.
2. Place Suppli (Rice Balls) on a platter and pour the sauce on and around the Rice Balls.
4-8 servings
2 hours 30 minutes (2 hrs prep time, 30 mins cook time)
This Italian Stuffed Rice Balls recipe is from the Cook'n Deep Fried Cookbook. Download this Cookbook today.
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