Sun Dried Tomato Mozzarella And Basil Rice Balls Food

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.

THE ONLY PIZZA YOU'LL EVER WANT AGAIN: CHICKEN, SUN DRIED TOMATO, BROCCOLI, RICOTTA, MOZZARELLA AND BASIL

Steps:

• Preheat oven to 500 degrees F.
• On a 12-inch nonstick pizza pan, stretch out your dough and form the pizza crust. Drizzle 2 teaspoons extra virgin olive oil on crust and spread it with a pastry brush over the dough to the edges. Sprinkle crust with 2 tablespoons grated Parmigiano-Reggiano.
• In a small covered saucepan, bring 2 inches water to a boil. Separate broccoli tops into florets, discarding lower stalks or reserving for soup. Salt water and add broccoli florets. Cook covered 3 to 5 minutes. Drain broccoli and set on cutting board. Chop broccoli florets into small pieces.
• Heat a small nonstick pan over medium high to high heat. Add oil, cracked garlic and chicken. Season with salt and pepper. Brown chicken breast cut for stir-fry or tenders until lightly golden all over, 3 to 5 minutes. Chop sauteed chicken and garlic on a cutting board into small pieces.
• To assemble pizza, dot crust with chopped broccoli bits and cooked chopped chicken. Dot crust with spoonfuls of ricotta and spread ricotta gently with the back of your spoon. Add sliced sun-dried tomatoes, scattering them around the pizza to the edges. Complete the assembly with a thin layer of shredded mozzarella, about 1 cup. Place pizza in oven on middle rack and lower heat to 450 degrees F. Bake 12 minutes, until cheese is deep golden in color and crust is brown and crisp at the edges. Remove pizza from the oven and let stand 5 minutes. Top with lots of torn or shredded basil. Cut pizza into 8 slices using pizza wheel and serve.

SUNDRIED TOMATO KEBABS

Steps:

• Alternate 1 sun-dried tomato half, 1 basil leaf, 1 mozzarella ball, 1 more basil leaf, 1 more sun-dried tomato half and 1 more mozzarella ball on each skewer. Arrange the skewers on a platter. Drizzle the reserved oil from the sun-dried tomatoes over the skewers. Sprinkle with salt and pepper, and serve.

SUN-DRIED TOMATO CHEESE BALLS

Steps:

• In a large bowl, beat the first eight ingredients until blended. Shape into 1-1/4-in. balls., Place bacon into a small shallow dish; roll cheese balls in bacon. Refrigerate for at least 1 hour. Serve with crackers.