Ingredients
Makes about 20
- 4 cups Arborio rice
- 1 tablespoon olive oil
- 3 to 4 cloves garlic, finely chopped
- 5 large eggs
- 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
- 1 1/2 cups Italian-style breadcrumbs
- 2/3 cup finely chopped fresh flat-leaf parsley
- Coarse salt and freshly ground pepper
- 1 pound fresh buffalo mozzarella cheese, cut into 1/2-inch cubes
- 1/2 pound thinly sliced hot capicolla or proscuitto, halved and folded into quarters
- Canola oil, for frying
- Marinara Sauce
Description
This Great Recipe Is Courtesy Of Carmella Mitrano.
Martha Stewart
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