Arancini are fried rice balls filled with meat ragu and peas. They can also be filled with vegetables such as mushrooms, eggplants or cheese. Their Italian name comes from the word for orange (arancia) which they resemble in colour and texture. They are found everywhere in the south of Italy.
Ingredients :
50 gr butter
50 gr grated pecorino
400 gr rice
3 Eggs
1 tsp Saffron
3
sp olive oil
100 gr Caciocavallo or Parmigiano Cheese
100 gr Caciocavallo or Parmigiano Cheese
1
sml onion
150 gr Ground Beef
100 gr Peas
100 gr Tomato
paste
bread crumbs
flour
salt & pepper
Method:
Boil
the rice in salted water and drain. Add the saffron, 3 eggs, butter and
the grated pecorino to the rice and let it cool.
Cook the peas for 10 minutes with a spoon of oil and two of water and simmer the onion with 2 spoons of oil, then add the ground beef and sauté till cooked, add salt and pepper. At this point add the tomato paste and cook 20 minutes at moderate heat, then add the peas and let the sauce thicken.
Form little balls the size of a small mandarin with the rice, make a hole in the centre and place a spoon of sauce, and two or three small cubes of Caciocavallo, then close it up with a little rice. Roll the arancini in flour, then beaten egg, then breadcrumbs. Fry in hot oil till golden. Serve warm.
Cook the peas for 10 minutes with a spoon of oil and two of water and simmer the onion with 2 spoons of oil, then add the ground beef and sauté till cooked, add salt and pepper. At this point add the tomato paste and cook 20 minutes at moderate heat, then add the peas and let the sauce thicken.
Form little balls the size of a small mandarin with the rice, make a hole in the centre and place a spoon of sauce, and two or three small cubes of Caciocavallo, then close it up with a little rice. Roll the arancini in flour, then beaten egg, then breadcrumbs. Fry in hot oil till golden. Serve warm.
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