Is always a good time to enjoy an arancina

Arancina or arancino? This is the real dilemma that divides Sicily into two parts, the Western one that wants it to be female and the Eastern one that talks about it in the masculine way... only its goodness makes everyone agree, even if the doubt remains about the gender...

Ingredients for 8 people

1 Kg Rice
2,5 L Water
100 g Butter
30 g salt
2 bags Saffron
1 Onions
1 Carrot
2 Bay leaves
2 Stalks celery
2 Bay leaves
q.s. Cloves
250 g Minced pork
250 g Minced veal meat
½ glasses White wine
2 spoons Tomato extract
200 g Frozen peas
q.s. Salt and pepper
250 g Grated caciocavallo

Process

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

Nutritional tab

Calories kcal: 340

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