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1
~~~RICEBALLS~~~.
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2
Heat the olive oil in a pan with the garlic and onion.
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3
Cook until soft and add the basil.
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4
Add the cooked rice, season and blend it all together well.
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5
Pour the rice into a bowl, place in the fridge to chill.
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6
When cold, fold in the Parmesan and butter.
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7
Divide the rice into small balls of equal size pieces.
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8
Cut the mozzarella and sun dried tomatoes into half inch size pieces.
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9
Push a piece of mozzarella and tomatoes into the center of each rice ball.
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10
Reform the rice, pulling back over the cheese and tomato, ensuring it is completely enclosed.
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11
Coat the rice balls in seasoned flour (salt and pepper) then beaten egg, then into the breadcrumbs.
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12
Deep fry the balls in hot vegetable oil for 3-5 minutes until golden and crisp.
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13
Drain on kitchen paper.
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14
~~~POMODORASAUCE~~~.
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15
Spray a large nonstick skillet with cooking spray and heat over medium heat until hot.
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16
Add red onion and garlic and saute until onion is soft.
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17
Add red wine and reduce heat slightly.
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18
Add tomatoes, basil, chives and parsley and remove from heat.
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19
You want the ingredients just heated, not actually cooked.
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20
Season with salt, pepper, and sugar.
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21
Place Suppli (Rice Balls) on a platter and pour the sauce on and around the Rice Balls.
