Arancine

Arancine

First of all let's prepare the ragù.
Minced veal and pork are added to a sauté of onion, carrot and celery.
Brown everything and then pour in the wine.
Let it evaporate and then add the peas and bay leaves.
After a few minutes, pour in the peeled tomato and a little water and leave to cook over a low heat for about an hour. Salt and pepper.

Now let's start preparing the arancine.
Boil the rice in salted water, drain it al dente and place it in a bowl, adding the caciocavallo cheese, 2 eggs and the saffron.
Let the rice cool and start forming the arancini.
Place some rice in the hollow of your hand, slightly damp, creating a hollow where you will place a little ragù, well drained. Close with more rice and compact the arancini giving it a spherical shape.

Once the arancini are ready, they should be dipped first in the flour, then in the beaten egg and finally covered in breadcrumbs.

Heat the oil and start frying them by immersing them completely in the liquid. Place them on a sheet of kitchen paper.
Eat your arancini hot…

Enjoy your meal!

Discover the thousand ways to prepare arancine