Filippo Tommaso Marinetti tweaked traditional recipes in his 1932 "Futurist Cookbook" and gave them new names. He called this dish the Bombardment of Adrianopolis, after a battle in the First Balkan War.
Servings: 4 - 6 appetizer or snack
- 1/2 cup raw arborio rice
- 2 cups whole or low-fat milk
- 1 tablespoon unsalted butter
- 2 large eggs
- 12 pitted olives
- 1 to 2 tablespoons capers, drained and rinsed
- 4 ounces buffalo mozzarella, cut into 12 equal pieces
- 6 anchovies, drained
- 3/4 cup plain dried bread crumbs
- About 3 cups canola or peanut oil, for frying
Combine the rice and milk in a medium saucepan; bring to a boil over medium-high heat, adding the butter and salt to taste after about 10 minutes. Cook for a total of 18 to 20 minutes, until the rice is soft and sticky.
Transfer to a mixing bowl; beat in one of the eggs while the rice is still hot. Let cool.
Divide the rice into 12 portions of equal size. Incorporate a small piece of mozzarella, half an anchovy, one olive and a few capers (to taste) into each portion of rice. Mold each portion into a ball.
Beat the remaining egg and place it in a deep dish. Place the bread crumbs in another dish.
Line a plate with paper towels, or place a wire rack inside a rimmed baking sheet.
Heat the oil in a large, shallow skillet over medium-high heat so the oil reaches 350 degrees.
Meanwhile, dip each rice ball first into the beaten egg and then into the bread crumbs.
Add 2 or 3 balls at a time to the hot oil; fry for 2 to 3 minutes, using a slotted spoon to gently move or turn them to promote even browning. Use the spoon to transfer them to the paper-towel-lined plate or the wire rack to drain. Repeat to fry all of the balls.
Adapted by Gastronomer Andreas Viestad from a recipe in Marinetti's "Futurist Cookbook" (Bedford Arts, 1932).
Tested by Sarah Meyer Walsh.
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