Maria Rosa’s Rice Balls. A specialty that few know about, a recipe passed down in the family and shared only among friends and relatives by word of mouth.
A tasty and simple recipe. But let’s go back to the beginning of my project: I have always been passionate about the old Italian kitchen, simple and homemade, far from the spotlight, books, and the everyday kitchen at home, where meals are still prepared with natural passion, using food crafted by diligent hands focused on results rather than just the beauty of the dish.
My project “Historical Recipes” took off last year, to seek out original recipes throughout Italy exploring the simple and the daily history of kitchens. Maria Rosa invited me to photograph and taste this dish of authentic simplicity that I will now introduce to you.
Rice, cheese, eggs and ragù…
If you are interested in this Italy’s kitchen, you will find the link to other recipes below.
- Difficulty: Easy
- Cost: Economic
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Rice, cheese, breadcrumbs…
- 14 oz rice
- 7 oz grated Parmesan cheese
- 1¾ cups milk
- 2 eggs (+ 2 for breading)
- to taste breadcrumbs
- to taste pepper
- 1 lb 5 oz ragù
- to taste salt
- to taste sunflower oil (For frying)
- 1¾ cups vegetable broth
Tools
A pot for cooking the rice, bowls for breading, a pan for frying, serving plates.
- Pots
- Bowls
- Pans
Steps
There are several very simple steps.
Put the vegetable broth in a small pot along with the rice.
Once absorbed, add the hot milk and let all absorb while stirring continuously. Adjust salt. Cooking should not be al dente.
Turn off the burner and add the Parmesan and pepper. Mix well.
And, as soon as warm, add the eggs one at a time. Mix well and let it rest.
Meanwhile, prepare the breading essentials: beat the eggs and start forming balls the size of two walnuts. You can also use a spoon to get the right amount; pass them through the egg and then the breadcrumbs.
Then fry in well-heated oil until finished.
Absorb excess oil on kitchen paper.
Arrange the balls on plates or small terracotta bowls and cover with a few spoonfuls of ragù and a nice sprinkle of cheese. The portion includes four balls.
They are crunchy and soft, flavorful and delicate. In short, love at first taste!
The balls can be stored in the refrigerator. You can prepare them the day before and fry them at serving time.
FAQ (Frequently Asked Questions)
How can I dress them if I don’t eat meat?
Once I ate them with fresh tomato sauce and they are special.
Can I eat them without tomato?
They are excellent freshly fried or served with a cheese sauce.
