Since my mom cooks a delicious sauce (like all mothers, I guess. It is probably innate to mothers know how to cook the meat sauce), and since it almost always moves forward, every time we decide how to ingegnamo MISUSE use delicacy.
Yesterday I got the idea: rice balls!
'm not a lover of oranges to the sauce and peas, along with the flavor I do not particularly like. My grandmother, in fact, usually cooked simple cheese croquettes with saffron, which I loved:)
But, in short, I wanted to try the infamous rice balls, which many say is too oranges. I do not really know what kind of sauce is used for balls, I just know that I have not used - to these rice balls - indicated by the sauce Anise & Cinnamon , having already in the house.
The only thing I know is that they came just as good and enough for me;)
Ingredients (I came out 10 rice balls, but as big as you can see from the picture: p): For the sauce
wet: 2 sausages
2 or 3 chicken livers
2 kg of tomatoes
700 gr. about muscle beef 1 carrot
1 small rib of celery 1 small onion
20 g dried porcini soaked in warm water
1 / 2 glass of red wine
extra virgin olive oil salt
6 handfuls of rice [I used Carnaroli]
mozzarella bread crumbs 1 egg or 2 for
bread dough 1 egg to 1 tablespoon of butter
50 grams of parmesan
peanut oil for frying [I had to corn and to my amazement the fry are very light and not at all greasy coming!]
Procedure:
Prepare the sauce, preferably the day before in this way: put in a pot high and wide, oil , the muscle pieces, sausages and chicken livers previously soaked in water and vinegar for about 1 hour. Add carrot, celery and onion, whole salt and let simmer over low heat until the meat has dried a bit 'of his sauce. Then sprinkle with 1 / 2 glass of red wine and let evaporate. Add the mushrooms, previously softened in hot water, washed and drained, and cook 5 more minutes.
Pour the tomatoes from a food mill, season with salt and let simmer about 2 hours.
The next day, take 4 scoops of sauce from the pan (3 if you want more light) and pour into a saucepan, take care to leave some piece of liver, if you like (so it will be almost mushy in cooking) and fungi.
then be diluted with 2 ladles of water, 3 if you are offered 3 of sauce. Add salt and bring to a boil.
soon as boils, add six handfuls of rice and cook complete, the sauce is thick and dry as a risotto. Two minutes before switching off add butter and Parmesan and mix well.
Spilling in a bowl and let cool. Once the rice is very cold, add the beaten egg and mix mixing well. Time format
balls, stuffed into a piece of mozzarella and close, then give the slightly elongated shape.
Go then in beaten egg and bread crumbs.
then Fry a few at a time in hot oil and high but not excessively,
I would say that everything went well, having already prepared the sauce with the procedure was not even very long (aside to cool rice) but I have to improve the aesthetics of rice balls. Definitely:)
