Cooked rice mixed with grated pecorino, tomato purée and bound with beaten eggs, formed into small balls and stuffed with minced (US: ground) beef. They are then rolled in breadcrumbs and deep-fried until golden and served with pecorino and tomato sauce.
"Little oranges." A Sicilian dish of rice croquettes often made with left over risotto, with butter and grated Parmesan or Caciocavallo cheese and saffron, cooled, wrapped around a filling of some kind, such as minced (US: ground) veal,, rolled in egg and breadcrumbs and then fried. They may also simply be balls of left over risotto alla Milanese dipped in flour, egg and then a mixture of breadcrumbs and grated Parmesan cheese, deep-fried and served with a tomato-based sauce. They are fried until they are orange, hence the name. Known in Rome as supplì.
A Sicilian dish of croquettes made with of rice, often left over risotto, with butter and grated Parmesan or Caciocavallo cheese and saffron, cooled, wrapped around a filling of ham and mozarella and fried until golden.
"Little oranges of rice with meat ragù ." A Sicilian dish of croquettes made with of rice, often left over risotto, with butter and grated Parmesan or Caciocavallo cheese and saffron, cooled, wrapped around a filling of veal or beef ragù and fried until golden. They are traditionally served with a tomato-based sauce and peas.
Small balls of rice without meat, often left over risotto, with mushrooms, cheeses and peas, the main point being that there is no meat.
Cooked rice balls mixed with ricotta, dipped in breadcrumbs and fried. May also be dipped in icing sugar and served as a dessert.
