Fried rice balls with pesto, small mozzarella and tomato


Ingredients for 4 persons:

  • 200 gr/ 7 oz of arborio rice (short-grain rice)
  • 300 gr/ 10.6 oz of Genoese pesto
  • 4 small mozzarella
  • 2 cherry tomatoes
  • 2 eggs
  • breadcrumbs for breading
  • salt and pepper to taste


After the rice has been boiled, add pesto, create orange-shaped balls with a heart of mozzarella and cherry tomatoes, bread them in the egg and then in the breadcrumbs, fry them and serve on a plate.

Created by chef Tina Cosenza of Ristorante Teresa. for “Il Pesto di Pra’”.