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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.
Chef Tina Cosenza del Ristorante Teresa.
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