Rame di Napoli - Italian Stuffed Rice Balls

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, finely diced 1 carrot, finely diced
• 1 celery stalk, finely diced 1 celery stalk, finely diced
• 1 red bell pepper, finely diced 1 red bell pepper, finely diced
• 1 zucchini, finely diced 1 zucchini, finely diced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon red pepper flakes (optional)
• 1 cup (100g) grated mozzarella cheese 1 cup (100g) grated mozzarella cheese
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 3 eggs, beaten 3 eggs, beaten
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 42g (4g sugars)
• Protein: 10g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, bring the vegetable broth to a boil. Add the Arborio rice and cook until al dente, stirring occasionally. Drain any excess liquid and set aside to cool.
2. 2.
   In a separate pan, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the diced carrot, celery, red bell pepper, and zucchini to the pan. Cook until the vegetables are tender.
4. 4.
   Stir in the frozen peas, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste. Cook for an additional 2-3 minutes.
5. 5.
   In a large mixing bowl, combine the cooked rice, sautéed vegetables, grated mozzarella cheese, and grated Parmesan cheese. Mix well until all the ingredients are evenly distributed.
6. 6.
   Take a small portion of the rice mixture and shape it into a ball, about the size of a golf ball. Repeat with the remaining mixture.
7. 7.
   Dip each rice ball into the beaten eggs, ensuring it is fully coated. Roll the coated rice ball in breadcrumbs, pressing gently to adhere the breadcrumbs to the surface. Repeat with all the rice balls.
8. 8.
   Heat vegetable oil in a deep fryer or a large, deep saucepan to 180°C (350°F). Carefully drop the rice balls into the hot oil and fry until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
9. 9.
   Serve the Rame di Napoli hot, either as an appetizer or a snack. They can be enjoyed on their own or with a side of marinara sauce for dipping.

Treat your ingredients with care...

• Arborio rice — Make sure to cook the rice until al dente to ensure the rice balls hold their shape when fried.
• Mozzarella cheese — Use a low-moisture mozzarella for easier grating and melting.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by toasting and grinding stale bread.

Tips & Tricks

• To save time, you can prepare the rice mixture and shape the rice balls in advance. Store them in the refrigerator until ready to fry.
• For added flavor, you can mix some chopped fresh herbs, such as parsley or basil, into the rice mixture.
• If you prefer a spicier kick, increase the amount of red pepper flakes in the vegetable filling.
• Experiment with different fillings, such as diced ham, cooked ground meat, or a combination of cheeses, to create your own variations of Rame di Napoli.
• To make the dish healthier, you can bake the rice balls in the oven instead of frying them. Place them on a baking sheet lined with parchment paper and bake at 200°C (400°F) for about 20 minutes, or until golden brown.

Serving advice

Serve the Rame di Napoli hot, either as an appetizer or a snack. They are best enjoyed fresh out of the fryer when the exterior is crispy and the filling is gooey and flavorful. You can serve them on a platter with a side of marinara sauce for dipping or as part of an Italian antipasto spread.

Presentation advice

Arrange the golden-brown Rame di Napoli on a serving platter, garnished with fresh herbs like parsley or basil for a pop of color. You can also sprinkle some grated Parmesan cheese on top for an extra touch of indulgence. Serve them alongside a bowl of marinara sauce and lemon wedges for a complete and visually appealing presentation.