---------- 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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