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The proof of the cook today: the recipe for the rice balls with cheese and pepper Marco Rufini

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Published on Oct 25, 2019

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As a good roman Marco Rufini could not prepare a recipe for rice croquettes mouth-watering. As we saw in the episode of La prova del cuoco aired today, October 25, 2019 grapple with a recipe mouth-watering. We not able to taste those delicious rice balls with cheese and pepper but we really did it with great appetite. The dish seems to be delicious, and we can only do one thing: prepare these rice balls in the version cacio e pepe at home. Of course the result may not be exactly the same but does not harm!

So let's begin with the ingredients for today's recipe, one of Marco Rufini:

500 g large pasta, 380 g pecorino aged 18 months, 350 g mozzarella hard, 4 l, oil for frying, 2 eggs, bread crumbs, ground pepper, flour 0, water

Cook the tonnarelli in boiling salted water.

In the meantime, put in a bowl the cheese and knead with water for the pasta by adding it a little at a time with a ladle until you get a creamy mixture.

Add the pepper, previously roasted and blended in order to maintain good flavor.
Drain the tonnarelli, and mantecarli with the dressing, cheese and pepper.
Put the pasta in a pan and let it shrink in the fridge.
When the dough is compacted to form with the hands, the rice balls, place a cube of mozzarella in the centre of each, put them in a sauce made of eggs, flour and water and dip them in the bread crumbs to get a breading homogeneous.To rest the rice balls for about 2 hours in the refrigerator.
Fry in abundant hot oil until they are golden brown.
Drain the rice balls on paper towels and serve immediately.

Our rice balls with cheese and pepper, a recipe typical roman, are ready. What do you think? For us, Marco Rufini is absolutely promoted.

The article The proof of the cook today: the recipe for the rice balls with cheese and pepper Marco Rufini comes from the Latest News Flash.

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