These Neapolitan rice croquettes, which are similar to some varieties of arancini di riso, are an important component of Frienno e Magnanno, the classic Neapolitan fritto misto. They're also excellent as an antipasto, and like their Sicilian cousins make fine snack food. This recipe will serve 6.
Prep Time: 1 hour, 30 minutes
Cook Time: 25 minutes
Ingredients:
- ** The Rice **
- 1 pound (500 g) rice
- 3 eggs
- 2 cups (100 g) freshly grated Parmigiano
- 2 tablespoons unsalted butter
- Abundant freshly minced basil and parsley
- Salt & pepper
- ** The Filling **
- A 10-gram packet of dried porcini
- A walnut-sized chunk of onion, minced
- 2 tablespoons unsalted butter for the peas
- 2 ounces (50 grams) minced pancetta
- 10 ounces (300 g) shelled peas
- 3 ounces (75 g) finely diced prosciutto
- 1 teaspoon tomato paste
- 1 finger of a glass of white wine
- 3 chicken livers
- 2 tablespoons rendered lard or unsalted butter for the chicken livers
- 8 ounces (200 g) mozzarella
- Bread crumbs
- Olive oil for frying
Preparation:
Steep the mushrooms in boiling water for a half hour, then simmer them until cooked in the same water (for about 10 minutes). Drain them, reserving the liquid, and mince them.
Sauté the onion until light golden in the butter, then add the peas, prosciutto, tomato paste, a few tablespoons of the mushroom broth, the wine, and cook everything over a low flame until the peas are tender and the liquid has completely evaporated.
Sauté the chicken livers over a brisk flame, and then they are cooked dice them and combine them and their drippings with the peas, then simmer the entire mixture for about ten minutes. While the peas are cooling dice the mozzarella, and when the peas are cool stir it into them too, and check seasoning.
Boil the rice until it's al dente in abundant lightly salted water, drain it, cool it under running water. While this is going on melt the butter with the herbs over a very low flame (you don't want it to cook). Lightly beat the three eggs, and season them with salt and pepper. Combine eggs, rice, grated cheese and herbed butter, and mix well.
Cup your palm, moisten it, and smooth a bit of rice over it. Add some filling, fold the rice over it, and smooth everything out to make a ball. Roll the ball lightly in the bread crumbs, and repeat the process until all is used up. Fry the rice balls in abundant oil (they should float in it) until golden, drain them on absorbent paper, and serve.
A wine? Though it's not Campanian, I might want a Gavi here, because of its lively acidity.
Yield: 6 servings Neapolitan rice croquettes.
Sauté the onion until light golden in the butter, then add the peas, prosciutto, tomato paste, a few tablespoons of the mushroom broth, the wine, and cook everything over a low flame until the peas are tender and the liquid has completely evaporated.
Sauté the chicken livers over a brisk flame, and then they are cooked dice them and combine them and their drippings with the peas, then simmer the entire mixture for about ten minutes. While the peas are cooling dice the mozzarella, and when the peas are cool stir it into them too, and check seasoning.
Boil the rice until it's al dente in abundant lightly salted water, drain it, cool it under running water. While this is going on melt the butter with the herbs over a very low flame (you don't want it to cook). Lightly beat the three eggs, and season them with salt and pepper. Combine eggs, rice, grated cheese and herbed butter, and mix well.
Cup your palm, moisten it, and smooth a bit of rice over it. Add some filling, fold the rice over it, and smooth everything out to make a ball. Roll the ball lightly in the bread crumbs, and repeat the process until all is used up. Fry the rice balls in abundant oil (they should float in it) until golden, drain them on absorbent paper, and serve.
A wine? Though it's not Campanian, I might want a Gavi here, because of its lively acidity.
Yield: 6 servings Neapolitan rice croquettes.
