---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Arancine Siciliane (Stuffed Rice Balls)
 Categories: Appetizers, Meats, Rice, Italian
      Yield: 12 Rice balls
 
-----------------FREDDIE JOHNSON  MDTF77A-----------------
           RICE
      6 c  Cold cooked rice
      2    Eggs; lightly beaten
    1/4 c  Romano or Parmigiana; grate
      1 tb Parsley; chop
           Salt & pepper to taste
           FILLING
      2 lb Ground beef
      2 tb Olive oil
      1 lg Onion; chop
      1 sm Can tomato paste
           Salt & pepper
      5 oz Frozen peas
           Bread crumbs
 
  Put rice in a large bowl and stir in eggs, cheese,
  parsley, S & P. Brown meat in a skillet and drain off
  fat. Set aside. In another pan, heat the olive oil and
  saute onions until transparent. Add meat, tomato paste
  and S & P. Simmer for 15 minutes. Add the peas and
  simmer until they are cooked. Chill the mixture. Mold
  1/4 cup of rice mixture into the palm of your hand,
  making an indentation with your thumb. Fill that with
  1 tb filling. Cover the filling with another 1/4 cup
  rice and shape into a ball , making sure that the meat
  is sealed inside the rice. Roll the ball in bread
  crumbs. Heat oil in deep-fat fryer or deep pan to 375.
  Fry balls until golden brown. Drain on paper towels.
  Serve hot or at room temp. NOTE: Rice balls such as
  these and a similar version, stuffed with cheese are
  common street snacks in S. Italy & Sicily. The name
  comes from the word "orange" and refers to the shape
  of the rice ball. If you want to experiment, try using
  risotto, or for the filling, vegetables and cheese.
  Source: Monastero's Ristorante Southwest Airline's
  Spirit Magazine, Sept. '96.
 
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