Apparently the classic Italian appetiser was the Sicilian equivalent of a sandwich. It was the lunchtime staple of workers who had physical jobs, to help keep their energy levels up thanks to the double carb hit of risotto and breadcrumbs. It’s also an ideal way of using up leftover risotto, and a tasty party snack to soak up a few mulled wines.
Ingredients (serves 1)
2 cups cooked risotto
1 egg
½ cup grated Romano cheese
1 jar of Sacla Tomato & Ricotta Pesto
1-2tbsp flour
Salt and pepper, herbs, thyme, parsley
2-3oz Fontinella cheese cut into small ½ inch cubes.
½ cup dried breadcrumbs
Method
In a large bowl, mix cooled risotto with egg, flour, grated Romano, two teaspoons of Sacla Tomato & Ricotta Pesto, herbs and season.
Stir the mixture and shape into small balls, about the size of a walnut. Place a cube of cheese inside and re-roll to completely ‘center’ the cheese.
Roll the rice ball in breadcrumbs. Place on oiled baking sheet and refrigerate for about one hour.
Deep fry at 170°C for about four minutes or bake at 220°C for 10-12 minutes.
Serve hot with more grated cheese.
Recipe courtesy of Sacla
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