This is your go to recipe for when you feel like something crunchy on the outside, soft inside, and oh so melty in the middle.
To stuff these scrumptious rice cakes we use a slice of our Scamorza Bianca as the flavour is mild but the melt factor is next level! We also make a delicious Scamorza Affumicata which you can substitute in the recipe if you like it smokey.
INGREDIENTS: FOR RICE
- 2L Vegetable Stock
- 200mL Tomato Passata
- Pinch Salt & Pepper
- 100g Unsalted Butter
- 1kg Carnaroli Rice
- 150g Parmigiano Reggiano, grated
INGREDIENTS: FOR ASSEMBLY
INGREDIENTS: FOR SUGO
- 3Tbsp Extra Virgin Olive Oil
- 1 garlic clove
- 250ml Tomato Passata
- Sea Salt, to taste
- Few leaves of fresh Basil
- First prepare the rice by bringing the stock, passata, salt & pepper and butter to a boil. Add the carnaroli rice, 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 on top a flat plate to cool to room temperature. Once cooled, add the grated parmigiano reggiano and mix through. Cover and keep in the fridge until ready to assemble the rice cakes (TIP: this can be done the day before).
- Remove the rice from the fridge and cut the Scamorza 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 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 water and plain flour in a bowl to make a thin paste. Place the breadcrumbs 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 extra virgin olive and whole clove of garlic on medium heat. Once the garlic has fried for some time and infused it’s flavour to the olive oil, remove the garlic and add the tomato passata. 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. Add a small pinch of sea salt to taste and tear some fresh basil leaves. Stir and cook on medium heat for 5-10 minutes.
- Plate up the hot Scamorza Rice Cakes with some sugo and serve immediately. If preparing for a dinner party, they 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. Your guests are going to love their oozy, cheesy surprise inside!
CHECK OUT OUR CHEESES THAT WAS USED IN THIS RECIPE