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Rice balls with tomatoes

This dish is good for starter/appetitive (happy hour). It’s easy to eat, the tomato sauce is fresh and light. The good thing about this dish is you can make from the leftover risotto.

Ingredients | 2-3 servings

  • 150g Risotto leftovers
  • 6-7 Cherry Tomatoes
  • half of an Eggplant/aubergine
  • Frying oil

Preparation

? I’m using saffron risotto’s leftovers

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– Cut tomatoes in half, sprinkle salt and put them in the oven at 120C°/250F° for 4 hours

Chop in small pieces the eggplant, stir fry with salt and olive oil

– Mix leftover risotto with fried eggplants till you have a pasty consistency

– Create fatty disks of risotto and tomatoes incorporated

– Bring the frying oil to 160C°/320F°

??‍♀️be careful while frying, tomatoes are moist.

Deep fry each disk for 2 mins

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The rice balls should be crunchy outside and smooth inside.

– Serve it with the sauce of your choice*

*I made a tomato sauce with peeled big tomatoes, seed removed, stir fry with garlic, salt, pepper and reduced its water, I used a mixer to have a creamy texture.

It’s great with for aperitifs, cheers ?

5/5 (2 Reviews)
Bahareh: Welcome to Foodcraftz! I'm Bahareh, a cook who started this food blog as a side project. Hope you find the recipes interesting I try to add more every month. Thanks for visiting!

View Comments (2)

  • Ciao Bahareh, grazie per aver partecipato al "Flash Mob Pachino 2017" con questo stuzzicante antipasto. E complimenti, davvero una ricetta semplice e gustosa!

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