Your browser doesn’t support HTML5 video
2 cups cooked Arborio rice
1/2 cup grated Parmesan cheese
3 stalks of chives
50 grams capicola (a cured cold pork cut, similar to prosciutto or cured ham)
1 cup bread crumbs
Let's get Cooking...
Mix rice, Parmesan cheese, 1 egg and chopped chives.
Pick up a handful of rice, form a ball and make a hole in the center.
Place the small cheese cubes wrapped in pieces of capicola inside the hole. Plug with rice.
Cover the rice balls in the remaining 2 eggs, beaten, and in the breadcrumbs.
Fry in hot oil until golden brown.
You may also like
Pork Belly Char Siu
Pineapple Scotch Bonnet Jelly
Strawberry Cream Puffs