Recettes à essayer (La_Maudite)

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Author: La_Maudite (---.qc.sympatico.ca)
Date:   05-01-02 00:48
English: Stuffed Rice Balls, Roman Style

Recipe copyright 2000, Mario Batali. All rights reserved.


3/4 cup dried porcini mushrooms
2 tablespoons tomato paste
2 cups beef stock
1 (16-ounce) can peeled San Marzano tomatoes and their juices, crushed by hand
3 tablespoons plus 1 tablespoon butter
1 2/3 cups Vialone, Avorio or Arborio rice
2 eggs
2/3 cup freshly grated Parmigiano-Reggiano
1 onion, chopped
2 ounces prosciutto, finely chopped
7 ounces ground beef
Salt and freshly ground black pepper, to taste
5 ounces mozzarella, cut into 1/4-inch dice
3/4 cup unseasoned bread crumbs
1 liter extra virgin olive oil


1. Soak the mushrooms in 1/2 cup water for 2 hours.

2. Drain the mushrooms, reserving the mushroom water, and chop finely. Dissolve the tomato paste in the mushroom water and set aside.

3. Meanwhile, in a medium saucepan, combine the beef stock, crushed tomatoes and 3 tablespoons butter, mix well and bring to a boil.

4. Add the rice, reduce the heat to a simmer and cook until the rice is done, stirring occasionally.

5. Turn the rice mixture out into a serving bowl and gradually stir in the eggs and Parmigiano. Set aside to cool.

6. Meanwhile, in a 12 to 14-inch saute pan, melt the remaining tablespoon of butter over low heat.

7. Add the onion and prosciutto and cook over high heat 3 minutes.

8. Add the ground beef and cook until well browned.

9. Add the mushrooms, mushroom water-tomato paste mixture, and salt and pepper to taste, and keep at a simmer.

10. With a spoon, make egg-shaped portions of the rice, and make an indentation in the center of each one. Place a teaspoon of filling in the center of each ball of rice, along with a few cubes of the cheese. Roll each ball in the bread crumbs so that it is completely coated, and set aside.

11. In a large, heavy bottomed pot, heat the olive oil over high heat until it is almost smoking in batches, fry the balls in the hot oil until they are golden brown, about 5 minutes.

12. Remove with a slotted spoon and allow to drain on paper towels while seasoning with salt and pepper.

13. Serve with tomato sauce, if desired.


Yield: Yield: 6 servings
Prep Time: 3 minutes
Cook Time: 40 minutes
Episode #: MB2C06

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