Sundriedtomatomozzarellaandbasilriceballs Recipes

SUN-DRIED TOMATO, MOZZARELLA AND BASIL RICE BALLS

Steps:

• Pour the stock into a large saucepan. Bring to the boil. Add the rice, cover and simmer for 15-20 minutes, until the rice is cooked through and the liquid has been absorbed.
• Meanwhile, finely chop the basil leaves. Finely dice the yellow pepper. Peel and finely dice the onion. Set aside, keeping the basil separate from the onion and pepper.
• When the rice is done, uncover it and put the whole pan in a sink of cold water to cool the rice.
• While the rice cools, put the olive oil and onion in a large skillet over medium heat. Cook for 2-3 minutes. Then add the yellow pepper and garlic. Cook around 5 minutes, until soft.
• Add the passata to the skillet with the onion and pepper. Turn the heat to low. Give the passata mixture a chance to simmer and thicken slightly.
• While it simmers, make the rice balls- add the cheese, egg yolk, flour, tomato paste, basil leaves and sundried tomatoes to the cooled rice. Stir it together well.
• Shape the rice mixture into about 16 balls and place them on top of the sauce. Allow to simmer for 20 minutes, until the rice balls are cooked through.
• Serve hot, sprinkled with parmesan cheese if desired.

MOZZARELLA MARINATED WITH BASIL AND SUNDRIED TOMATOES

Steps:

• Cut mozzarella into ¼ inch slices. In a glass bowl layer slices alternately with basil and sundried tomatoes.
• Cover with olive oil. Marinate in refrigerator for 2-3 days.
• Reuse oil in dressing or to marinate more cheese.

BASMATI-SUN-DRIED TOMATO RICE PILAF

Steps:

• Heat oil in medium saucepan over medium heat until hot.
• Add shallots; sauté 1 to 2 minutes or until soft.
• Add rice; cook 1 minute, stirring constantly.
• Add tomatoes, salt, pepper and stock; mix well.
• Cover; bring to a boil.
• Reduce heat to low; simmer 15 minutes or until liquid is absorbed and rice is tender.
• Place in serving bowl; top with cheese.

SUN-DRIED TOMATO RISOTTO WITH MOZZARELLA

Steps:

• In a large saucepan, bring stock to a simmer. While the stock is heating up, drain sun-dried tomatoes, reserving the oil. Coarsely chop tomatoes and set aside.
• In a large skillet, warm 2 tablespoons tomato oil, add onion and saute until translucent, about 6 minutes.
• Add rice to the pan and stir until white spots begin to appear in the center of the grains, about 1 minute. Spoon a ladle full of the vegetable stock into the pan and cook on low until all of the stock is absorbed, about 2 minutes. Continue adding stock one ladle full at a time until the rice is tender and the mixture is creamy, approximately 20-25 minutes.
• Add cheeses, sun-dried tomatoes, 2 tablespoons of remaining tomato oil, basil, salt, and pepper. Mix well and serve.