---------- 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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