Arancini Alla Zia Lina

• 1 lb. long grain rice
• 1 egg
• 1/4 c. grated Romano cheese
• 1 Tbsp. parsley, chopped
• 1/2 lb. Provolone, cut into small chunks
• salt and pepper to taste
• oregano and basil to taste
• 1 c. fresh or frozen peas
• 1 (8 oz.) can tomato sauce
• 1/2 lb. hot sausage (out of casing and uncooked)
• 2 eggs, beaten with 1/2 c. milk
• 1 small can bread crumbs
• oil for frying

1. Boil rice in salted water and drain.
2. Let set several hours or overnight.
3. Rice must be very dry.
4. Place rice in bowl.
5. Add 1 egg, Romano cheese and parsley.
6. Shape into flat cakes with indentation in center.
7. Fill with peas and sausage mixture, heated in sauce. Place 2 to 3 chunks Provolone on.
8. Roll rice into balls, making sure no stuffing seeps out.
9. Roll in beaten eggs and then bread crumbs.
10. Fry in hot oil; drain on paper towel.
11. Serve hot.

long grain rice, egg, romano cheese, parsley, provolone, salt, oregano, peas, tomato sauce, hot sausage, eggs, bread crumbs, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=473979 (may not work)