Sicilian rice balls


Sicilian rice balls
Sicilian rice balls
Arancini, typical of Sicilian cuisine, are rice balls suitable as a snack, appetizer, or finger food. Filling and shape may vary from city to city, there are ragout arancini, butter, cheese etc.. Here the recipe with ragout and peas.

Prep Time: 60 minutes

Cook Time: 30 minutes

Yield: 9 Pieces

Ingredients:
  • 500 gr. rice (Arborio or Carnaroli)
  • 1 small bag of saffron
  • 350 gr. of mixed minced mea
  • 150 gr. of small peas
  • 200 gr. tomato sauce
  • 150 gr. grated cheese (caciocavallo or similar)
  • 3 eggs
  • 200 gr. flour
  • 400 gr. of breadcrumbs
  • salt
  • pepper
Instructions:
Boil the rice in a pot of salted water adding the saffron while boiling.<br /> When it is cooked, add two or three tablespoons of olive oil and then the grated cheese.<br /> Mix it with a spoon and let sit while you prepare the filling.<br /> In a pan fry the ground beef and season with salt and pepper.<br /> Add the tomato sauce and finally the peas and cook until the sauce is quite thick.<br /> Now take the rice and make half balls with the size of a small orange; with a spoon put some meat and peas stuffing inside the half ball, then cover with a little rice and close your small orange.<br /> Roll your rice balls in flour, then in whipped eggs with a pinch of salt.<br /> Roll them at last in bread crumbs and fry thoroughly.<br /> Put the fried arancini on paper towels and serve preferably warm.

Total time: 1 h. 30 min.


Arancini, typical of Sicilian cuisine, are rice balls suitable as a snack, appetizer, or finger food. Filling and shape may vary from city to city, there are ragout arancini, butter, cheese etc.. Here the recipe with ragout and peas.


 

Ingredients – 9 Pieces

  • 500 gr. rice (Arborio or Carnaroli)
  • 1 small bag of saffron
  • 350 gr. of mixed minced mea
  • 150 gr. of small peas
  • 200 gr. tomato sauce
  • 150 gr. grated cheese (caciocavallo or similar)
  • 3 eggs
  • 200 gr. flour
  • 400 gr. of breadcrumbs
  • salt
  • pepper

 

Procedure

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  1. Boil the rice in a pot of salted water adding the saffron while boiling.
  2. When it is cooked, add two or three tablespoons of olive oil and then the grated cheese.
  3. Mix it with a spoon and let sit while you prepare the filling.
  4. In a pan fry the ground beef and season with salt and pepper.
  5. Add the tomato sauce and finally the peas and cook until the sauce is quite thick.
  6. Now take the rice and make half balls with the size of a small orange; with a spoon put some meat and peas stuffing inside the half ball, then cover with a little rice and close your small orange.
  7. Roll your rice balls in flour, then in whipped eggs with a pinch of salt.
  8. Roll them at last in bread crumbs and fry thoroughly.
  9. Put the fried arancini on paper towels and serve preferably warm.

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