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’”.