Gwen Baker UK SAP HCM Consultant
Food
Arancine

Sicilian rice balls stuffed with meat

Cuisine:

Course:

Category

Source:

Servings:

Italian

Main

Beef

25

Ingredients:

Instructions:

1 kg rice

2.

5 l water

2 sachets saffron

salt

80 g grated cheese

, For the filling:

1 onion

1 carrot

1 celery

1 bay leaf

2 T tomato paste

1/2 glass of white wine

220 g grated cheese

250 g minced beef

250 g minced pork

salt

200 g peas

, For frying:

2 l peanut oil

3-4 eggs

breadcrumbs

In a frying pan fry in a little oil onion, carrot and celery chopped.

Add the minced beef and pork, fry on high heat and pour in the wine.

Then add the tomato concentrate , a glass of water, bay leaf, peas and simmer for about two hours over low heat, covered.

If it is too dry, add more water.

Once the filling is cooked, add the cheese , stir well and add salt.

Remove the bay leaf.

Prepare the rice: boil it in a pot with a little water, lightly salted and saffron.

Drain when al dente.

Add the cheese and place the rice on a baking sheet to cool it.

Once cold, take a handful and form a ball.

Press a hole in the middle with your thumb to form a recess.

Fill the recess with little filling and then then close with rice, forming a ball.

After you form the arancine, pass them one by one into the beaten egg and then in bread crumbs.

Dip them in a pan with hot oil and fry on each side, for a few minutes, until they are golden brown.

Drain on paper towels and serve hot.