Sicilian Arancini

This is a typical recipe from the Italian island of Sicily, consisting of fried balls made with a rice dough (the shape and filling vary according to the area), but the most classic is beef ragu, veal ragu or a Bolognese sauce, peas and mozzarella.

For the dough
• 500 g round grain rice
• 3 egg yolks
• 100 g grated pecorino cheese
• 30 grams of butter
• Salt
• White pepper
• Saffron

For the stuffing
• 200 grams of minced veal
• 75 g cooked peas
• 4 tablespoons of tomato concentrate
• 1 onion
• 100 g mozzarella cheese
• 1 dash of Amarticos red wine
• Salt
• Black pepper
• Virgin olive oil

• 2 eggs
• Bread crumbs
• Virgin olive oil

Cook the rice in boiling water with twice as much water as rice and wait for it to evaporate completely.
Then add to the rice a little saffron, the egg yolks and mix.

Add the grated pecorino cheese, the butter and mix until a dough is formed.

Let it cool and prepare the filling. 

Peel and dice the onion and fry it in a frying pan with oil for 5 minutes.

Add the minced meat, sauté over high heat, add the wine and wait for it to evaporate.

It is time to add the tomato concentrate, a little salt, pepper and cook for 20 minutes over medium heat. 

Add the peas, the mozzarella cheese and mix everything very well. 

Take pieces of the rice dough and spread them on your hand, add a little of the peas and meat filling and cover with more rice dough, closing it as if it were a croquette, giving it the shape of a pear or a ball (to taste). 

Beat the eggs and roll the balls in them and then coat them in breadcrumbs. 

Fry the ‘Arancini’ in abundant hot oil until golden brown on all sides.

Remove and dry on paper towels to remove excess fat.

And ready! enjoy our Sicilian Arancini!


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