Scamorza Rice Cakes
When you feel like something crunchy on the outside, soft inside, and oh so melty in the middle. Inspired by arancini — but a whole lot easier.
To stuff these I use a slice of Scamorza Bianca as I like the flavour and melt factor. Fresh mozzarella like Fior Di Latte, while delicious, would be far too wet for this application.
You can also use Scamorza Affumicata if you like it smoky.
Ingredients 15
For Rice
2 l vegetable stock
200 ml tomato passata
Pinch salt and pepper
100 g unsalted butter
1 kg carnaroli rice
150 g parmigiano reggiano, grated
For Assembly
300 g Scamorza Bianca, thickly sliced
100 g plain flour
150 ml water
200 g breadcrumbs
oil, for frying
For Sugo
3 tbsp extra virgin olive oil
1 garlic clove, whole
250 ml tomato passata
sea salt, to taste
Few basil leaves, fresh, torn
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Method 6
First prepare the rice by bringing the , , , and to a boil. Add the , stirring every so often, and continue to cook until the rice is cooked through and the mixture becomes very thick in texture. Move the cooked rice onto a flat plate to cool to room temperature. Once cooled, add the grated and mix through. Cover and keep in the fridge until ready to assemble the rice cakes (this can even be done a day ahead).
Remove the rice from the fridge and cut the into thick slices. To assemble, press a golf ball-sized amount of rice into the palm of your hand to resemble a flat circle. Place a piece of Scamorza in the centre, then press another golf ball-sized amount of rice on top, closing the edges together, shaping it into a flat disc, making sure that the cheese is completely encased within. Place aside and continue until all the rice cakes are assembled.
Now prepare the stations for crumbing. Mix together the and in a bowl to make a thin paste. Place the in another bowl. Begin the crumbing by dunking each rice cake into the wet paste, then into the breadcrumbs, flipping to cover both sides, then place aside on a tray.
Preheat your oven to 180°C fan force. Heat a frying pan on medium-high with oil and shallow fry the rice cakes for 2 minutes on each side. Remove from the pan onto absorbent paper, then place on a baking tray. Once all the rice cakes are fried, place the tray into the oven and bake for 10 minutes.
While the rice cakes are baking, prepare the sugo. In a small saucepan, heat the and on medium heat. Once the garlic has fried for some time and infused its flavour into the olive oil, remove the garlic and add the . Add a small pinch of sea salt to taste and tear in some fresh . Stir and cook on medium heat for 5-10 minutes.
Plate up the hot Scamorza Rice Cakes with some sugo and serve immediately.
Anthony Silvio's tips
You can use a little splash of water to wash out any passata from the sides of your bottle (don’t waste any!) and add it to the saucepan.
If preparing for a dinner party, the Scamorza Rice Cakes can be held in the same oven with the heat turned off and the door left slightly ajar while you welcome and entertain your guests. It’s important to serve them still hot inside to get the amazing melt effect from the Scamorza once you cut one open.
