2 oz Pecorino primo sale (sweet and soft sheep’s milk cheese)
2 oz caciocavallo cheese, grated
deep frying peanut oil to taste
1 pinch saffron
PREP TIME
30m
COOK TIME
5m
TOTAL TIME
35m
YIELD per 4 servings
Instructions
Boil the rice in a quart of boiling salted water with a pinch of saffron. Cook over medium heat for about 15 minutes, stirring continuously until all of the water has been absorbed.
Remove from the heat and, in a large bowl, mix in with the beaten eggs, the butter and the Parmigiano Reggiano cheese.
Allow to cool and meanwhile prepare stuffing.
In a saucepan over medium heat, add oil and meat sauce: mix it with the peas, salt and pepper and cook until sauce has reduced down by over half and is fairly dry.
Mix together the meat mixture, Pecorino primo sale (or Pecorino dolce cheese) and grated Caciocavallo cheese (or Parmesan cheese).
With moist, but not wet hands, form a 1 to 1½-inch ball of the rice mixture in the palm of one hand, and using the other thumb, make a depression as deep as the first joint of your thumb.
Place some of the meat mixture in the hole and cover with rice.
When all the balls are formed roll them in flour, then dip them in the beaten egg, followed by the breadcrumbs.
Fry the rice balls until brown and heated through, turning them as necessary, about 4 minutes.