将洋葱切成细丝，在锅中用特级初榨橄榄油炒软。 加入洗净切好的番茄，稍加盐，煮至软烂。 烹饪结束时加入罗勒，搅拌并过筛，制成顺滑的酱汁。 将大米稍加盐后干炒，加入白葡萄酒收汁至蒸发。 加入番茄酱，然后逐步加入热高汤，煮至米饭熟透。 离火后加入黄油和帕尔马雷吉亚诺 DOP 奶酪拌匀，然后完全冷却。 将米饭捏成小球，依次裹上面粉、鸡蛋和面包糠，重复裹鸡蛋和面包糠一次，形成双层裹粉。 在烧热的特级初榨橄榄油中油炸至金黄色。 将炸好的丸子趁热摆放在用特级初榨橄榄油调味的橄榄碎上即可食用。
为了完善这道地中海风味浓郁的菜肴，我们选用了贝利切谷 DOP 特级初榨橄榄油，主要由诺切拉拉·德尔·贝利切（西西里岛）品种橄榄制成。 其中等至浓郁的果香，富含草本、番茄和杏仁的气息，完美衬托番茄的甜味和罗勒的清香。 中高强度的辛辣感和淡淡的苦味平衡了油炸的口感，为这道菜增添了层次感。
Funded by the European Union. However, the views and opinions expressed only represent the author himself and do not represent the views and opinions of the European Union or the European Research Executive Agency (REA). Neither the EU nor funding agencies are responsible for it.
Funded by the European Union. However, the views and opinions expressed only represent the author himself and do not represent the views and opinions of the European Union or the European Research Executive Agency (REA). Neither the EU nor funding agencies are responsible for it.
