1/2 lb chopped beefsteak
1 egg, slightly beaten
1/2 tsp grated lemon rind
1/2 cp soft bread crumbs
1/2 tsp salt
dash of pepper
3 tbsp olive oil
1/2 cp buttered fine crumbs
4 cps cooked rice
1 cp mozzerella or Bel Paese cheese, cut up
1/4 cp chopped chicken or turkey giblets, or minced proscuitto1 cp cooked green peas
1 1/2 cps tomato sauce
1 - Combine chopped beef, egg, lemon rind, soft bread crumbs, salt and pepper.
2 - Shape mixture into 12 or more tiny balls.
3 - Fry in hot oil, turning to brown them all over.
4 - In a well-greased casserold, spread half the buttered fine crumbs.
5 - Lay half the rice over crumbs.
6 - Now, using half of each food, spoon in layers of browned beef balls, mozzerella or Bel Paese cheese, giblets, peas, and tomto sauce.
7 - Repeat layers.
8 - Top with grated Parmesan cheese and remao=inder of buttered crumbs.
9 - Bake in moderate oven (375 degrees F.) without a cover until top is crusty.