Angelina (Scalia) Milana, Montallegro, Agrigento
These were a favourite of my late husband Giovanni (Alcamo, Trapani). The only problem was trying to keep him away from them until they were all cooked.
(Yield: 20 to 30 tangerine-size balls)
2 cups long grain rice
1 pound each regular ground beef and pork (mixed
together)
½ teaspoon oregano (dry)
1 tablespoon extra-virgin olive oil
½ cup onion (finely diced)
2 garlic cloves (minced)
5½ ounces tomato paste
1 pound peas
(fresh or frozen, not from a can)
1 cup each Romano and Parmesan cheese
4 cups breadcrumbs
¼ cup Parmesan cheese
salt and freshly ground pepper
5 cups canola oil
4 eggs (beaten)
1. Cook rice as per instructions on page 306 and set aside to cool.
2.Add oregano to combined ground meats, and remix, allowing a half hour to rest.
3.Warm oil in large skillet over medium heat and cook onions with garlic for approx. 3 minutes. Add seasoned ground meat and cook for another 7 minutes; add tomato paste and cook for 15 minutes more, until meat is done. Remove from pan and set aside to cool.
4.To saucepan of boiling water, add peas and cook for approx. 5 minutes. Drain and set aside to cool.
5.When all is at room temperature, add peas to meat, mix well and set aside.
6.Add 1 cup mixed cheese to rice. Mix well and set aside.
7.Form rice mixture into golf-ball sized balls. Create opening in centre with your finger and fill with meat. Close tightly and place on cookie sheet.
8.In shallow bowl combine breadcrumbs, Parmesan, salt and pepper to taste.
9.Warm canola oil in saucepan over medium heat.
10.Working with one ball at a time, coat with beaten egg and roll in breadcrumb mixture.
11.Carefully add to heated oil and deep fry until golden. Remove with spider and allow to drain on paper towels. Continue until complete.
Serve warm or at room temperature.
These can be eaten alone or covered with your favourite tomato sauce.