Ingredients

• 1 1/2 cups arborio rice (cooked and cooled)
• 2 tbsp extra light olive oil
• 1 onion (chopped)
• 1 green pepper (chopped)
• 450 g pork (cut into small pieces (16 oz))
• 1 can diced tomatoes
• 60 mL red wine (2 oz)
• 115 g parmesan cheese (grated (4 oz))
• 170 g mozzarella cheese (chopped (6 oz))
• 2 tbsp parsley (chopped)
• 1/2 tbsp salt
• 1 pinch pepper
• 6 eggs (2 for the mixture, 4 beaten for coating)
• 115 g flour (4 oz)
• 1 cup breadcrumbs
• vegetable oil (for deep-frying)

Instructions

1. Cook the rice, drain and set aside to cool.
2. Heat the olive oil in a frying pan and cook the onion and green pepper for 5 minutes.
3. Add the pork and cook for another 5 minutes, then add the tomatoes and wine and simmer for 10 minutes.
4. Remove from the heat and stir in the cooked rice, both cheeses, parsley, salt, pepper and 2 of the eggs; mix well.
5. Form the mixture into egg shapes with the palms of your hands.
6. Beat the remaining 4 eggs; dip each polpetta in flour, then the beaten egg, then coat thoroughly with breadcrumbs.
7. Deep-fry at 375F (190C) until golden brown; drain on paper towels and serve.

Cooking Tips

• Cool the rice and ragu fully before shaping
• Simmer the ragu until quite thick — wet filling won't hold
• Use one hand for wet dipping, one for dry
• Coat thoroughly — the breadcrumb shell keeps them intact
• Fry at a steady 375F in small batches