Central Avenue Rice Balls with
Mozzarella
Makes 15 rice balls
My neighborhood's main drag, Central Avenue,
is lined with Italian delicatessens. Each shop vies for business, proclaiming
to sell the best handmade mozzarella, nicknamed "mutz," and ricotta
on the avenue (yes, they make their own on the premises). My favorite shop
always sticks a rice ball into my order. They make a perfect lunch, served
with a green salad and a glass of wine.
- 1 tablespoon extra-virgin olive oil
- 1 cup finely chopped onion
- 1 1/2 cups Italian rice for risotto, such
as Arborio
- 1 1/2 cups homemade or canned low-salt
chicken broth
- 1 1/2 cups water
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon tomato paste
- 1 tablespoon dry white wine, dry vermouth,
or water
- 2/3 cup (3 ounces) freshly grated Parmigiano-Reggiano
cheese
- 1/2 cup frozen peas, rinsed under hot
water until thawed
- 2 large eggs
- 1 cup dried bread crumbs
- 2 ounces mozzarella cheese, preferably
fresh, cut into fifteen 1/2-inch cubes
- Vegetable shortening or oil for deep-frying
1. In a medium saucepan, heat the oil
over medium heat. Add the onion and cook, stirring occasionally, until
softened, about 3 minutes. Add the rice and stir well. Add the broth, water,
salt, and pepper. Bring to a boil, then reduce heat to low and cover. Simmer
until the rice is tender and has absorbed the liquid, about 15 minutes.
2. In a medium bowl, dissolve the tomato
paste in the wine. Add the rice, Parmigiano cheese, and peas and mix well.
Let cool completely. (The mixture will thicken as it cools.)
3. Line a baking sheet with waxed paper.
Beat the eggs in a medium bowl. Put the bread crumbs in a shallow bowl.
With wet hands, place 13 cup of the rice mixture in one hand and flatten
into a thick patty. Place a mozzarella cube in the center and cover it
with the rice, forming it into a ball. Dip into the eggs, then roll in
the bread crumbs to coat. Place on the waxed paper. Repeat to use the remaining
rice, rinsing your hands often in water to keep the rice mixture from sticking.
Refrigerate for 30 minutes to set the coating.
4. Position a rack in the center of the
oven and preheat to 200°F. Place a large wire cake rack over a jelly
roll pan. In a large Dutch oven, melt vegetable shortening over high heat
to a depth of 3 inches and heat it to 350°F.
5. Fry 3 or 4 balls at a time, turning
once, until golden brown, about 5 minutes. Using a wire-mesh skimmer, transfer
to the cake rack and keep warm in the oven while frying the remaining balls.
Serve the rice balls warm or at room temperature.
Meaty Tomato Sauce: In a large
saucepan, heat 2 tablespoons olive oil over medium heat. Add 1 medium onion,
chopped, and cook until softened, about 3 minutes. Add 2 minced garlic
cloves and cook for 1 minute. Add 1 12 pounds ground meat loaf combination
(8 ounces each ground beef, ground pork, and ground veal). Cook, breaking
up the meat into large chunks with a spoon, until seared, about 10 minutes.
Add one 28-ounce can tomatoes in thick puree, chopped, one 8-ounce can
tomato sauce, 12 cup hearty red wine, 2 teaspoons dried oregano, 2 teaspoons
dried basil, and 14 teaspoon hot red pepper flakes. Bring to a boil over
high heat, then reduce the heat to low. Simmer, stirring often, until the
sauce thickens, about 2 hours. Skim off any fat on the surface. Serve hot.
Makes about 4 cups.
Variation: Replace the mozzarella cubes with about 2 teaspoons cooled Meaty
Tomato Sauce per rice ball. Serve the fried balls with the remaining sauce
warmed and passed on the side.
