CalabrianItalian
Calabrian Rice Braciole
by Marco Rufini · 181K subscribers on YouTube
A traditional Calabrian dish made of boiled rice seasoned with pecorino, garlic, parsley, and eggs, formed into rolls, optionally filled with provola, breaded, and fried until golden.
- Difficulty
- medium
Ingredients
7 items- Riso Bianco BollitoBoiled white rice
- PecorinoGrated pecorino cheese
- GarlicGarlic, finely grated
- ParsleyFresh parsley, chopped
- 3 pcsEggsEggs to bind the mixture
- 1 pcsProvola Calabrese(optional) — Piece of Calabrian provola cheese for the center
- Grated BreadBreadcrumbs for breading
Method
- Boil white rice until tender.
- Grate the pecorino cheese.
- Finely grate the garlic.
- Chop the parsley.
- In a bowl, combine the boiled rice, pecorino, grated garlic, parsley, and eggs. Mix well to form a homogeneous dough.
- Optionally, place a piece of Calabrian provola cheese in the center of each portion.
- Shape the mixture into thin, elongated patties (braciole).
- Bread the patties: they will adhere to the breadcrumbs because of the egg in the mixture.
- Fry the braciole in hot oil until golden and uniform.
- Drain on paper towels.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
