Text 9980, 68 rader
Skriven 2007-01-05 10:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: ELECTRIFYING 824
========================
 ML> In Hawaii, rice and gravy have always been the accompaniment
 ML> to burgers, no?
 CS> I dont recall gravey with rice in Hawaii, but it might be there.

It certainly is there. See Ruth HI's and my conversation.
Rice is a more sensible accompaniment, nutritionwise, than
Frog fries, anyway.

 Not
 CS> at  McDee's though <g>.  Perhaps Ex-Hawaii Ruth can say more?

Wouldn't bet on either of those statements! Although Ruth does
say that she used to eat the breakfast sausage at McD in Hawaii.

Stuffed Rice Balls, Roman Style: Suppli al Telefono
Categories: Italian, starter, snack
Yield: 6 servings

3/4 c dried porcini mushrooms
2 Tb tomato paste
2 c beef stock
16-oz cn peeled San Marzano tomatoes w/ juice
- crushed by hand
4 Tb butter
1 2/3 c Vialone, Avorio or Arborio rice
2 eggs
2/3 c freshly grated Parmigiano-Reggiano
1 onion, chopped
2 oz prosciutto, finely chopped
7 oz ground beef
salt and freshly ground black pepper, to taste
5 oz mozzarella, cut into 1/4-inch dice
3/4 c unseasoned bread crumbs
1 L EVOO

Soak the mushrooms in 1/2 c water for 2 hr. Drain the
mushrooms, reserving the mushroom water, and chop fine.
Dissolve the tomato paste in the mushroom water and set
aside. Meanwhile, in a medium saucepan, combine the
stock, tomatoes, and 3 Tb butter, mix well, and bring
to a boil. Add the rice, reduce the heat to a simmer,
and cook until the rice is done, stirring occasionally.
Turn the rice mixture out into a serving bowl and
gradually stir in the eggs and Parmigiano. Let cool.

Meanwhile, in a 12 to 14" saute pan, melt the remaining
1 Tb of butter over low heat. Add the onion and ham and
cook 3 min over high heat. Add the ground beef and cook
until well browned. Add the mushrooms, tomato paste
mixture, and salt and pepper to taste, and keep at a
simmer. With a spoon, make egg-shaped portions of rice,
and make an indentation in the center of each one.
Place 1 ts of filling in the center of each ball of
rice, along with a few cubes of the cheese. Roll each
ball in the bread crumbs so that it is completely
coated, and set aside.

In a large, heavy bottomed pot, heat the olive oil over
high heat until it is almost smoking; in batches, fry
the balls in the hot oil until they are golden brown,
about 5 min. Remove with a slotted spoon and allow to
drain on paper towels while seasoning with salt
and pepper. Serve with tomato sauce, if desired.

Mario Batali, Food Network
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