List of Ingredients
- beef, in carpaccio slices
- vegetable broth
- 9 OZ. of Scamorza cheese
- 1 C. of Carnaroli rice
- 2 OZ. of mixed vegetables
- white wine vinegar
- dry white wine
- 1 sachet saffron
- 1 white onion
- 1 red onion
- Cloves
- Bay leaf
- Rosemary
- Grated Grana Padano cheese
- Extravirgin olive oil
- Salt
- Pepper
Method
Stick a clove into a slice of white onion and put it in a pot that can go in the oven along with the rice, half a bay leaf, the broth and the saffron. Bring to a boil, cover and bake at 350°F for 15-16 minutes. Spread the rice out in a baking dish and let it cool.
Peel the red onion and cut it into 4 pieces, then place it in a saucepan with 1/4 cup water, the vinegar, wine and a pinch of salt. Bring to a boil and cook for 4 minutes. Puree the mixture along with 1/4 cup oil to make a sauce. Remove the crust from the Scamorza cheese, cut it into small cubes and mix it with the rice, adding 2 tablespoons of Grana Padano cheese and salt.
Form 18 large balls and wrap them in 18 slices of beef. Grease a baking dish with oil and place the meatballs in it. Add salt, pepper and some chopped rosemary. Bake at 475°F for 10 minutes. Serve accompanied with finely diced vegetables that you’ve sautéed with a little bit of oil for 5 minutes.