Stuffed Rice Croquettes (Rome)

Appetizers

Ingredients

Rice - 2 1/2 cups

Salt and pepper

Meat gravy - 1 1/4 cups

Butter - 6 tbsps

Grated parmesan cheese - 3/4 cup

Eggs, well beaten - 2

Provatura or mozzerella cheese, diced - 5 oz

Fine, dry breadcrumbs

Oil for deep frying

Filling:

Butter - 3 tbsps

Finely chopped onion - 4 tsps

Raw parma ham, shredded - 2-3 slices

Chicken livers, chopped - 3

Ground meat - 1/2 cup

Sweetbread, blanched and chopped - 1

Dried mushrooms, soaked - 1 oz

Tomato paste - 1 tsp

Pour 2 pints water into a large pan, add salt and bring to a quick boil. Add the gravy, stir it well into the water, then dribble in the rice. Continue boiling until the rice is tender but still firm. Drain and put it into a bowl. Add salt and pepper, the butter, parmesan cheese and eggs. Mix thoroughly, stirring until the butter has melted into the rice. Put aside to cool.

Filling: Melt the butter and lightly brown the onion over a low heat. Add the ham, chicken livers, eat and sweetbread and saute gently until they begin to change color. Drain the mushrooms and squeeze dry. Dilute the tomato paste with a little warm water. Add both these ingredients to the pan and continue to cook slowly until the liquid is completely reduced. Take from the pan and put into a bowl.

Take a good heaped tablespoonful of rice and put it into the palm of one hand. Smooth it out with the back of a wooden spoon. Place a portion of the filling and a little of the diced cheese in the middle, and close your hand in such a manner that the rice completely envelopes the filling; then shape it into a large round croquette. Repeat until all the rice and filling are used up. Roll the croquettes in breadcrumbs.

Deep-fry the croquettes until crisp and golden brown all over. Drain on paper towels and serve at once. The above quantity makes between 18 and 20 croquettesm depending on their size.

Serves 6