Arancini
Tags: Snack Starter Fingerfood Italian cuisine AntipastiIngredients
|
500
g
|
rice
|
|---|---|
|
200
g
|
peas
|
|
15
g
|
salt
|
|
4
g
|
pepper
|
|
300
g
|
minced pork
|
|
300
g
|
Parmesan cheese
|
|
200
g
|
mozzarella cheese
|
|
50
g
|
celery
|
|
30
g
|
carrots
|
|
30
g
|
onion
|
|
250
g
|
peeled tomatoes
|
|
1/2
glass
|
red wine
|
|
|
For the batter:
|
|
150
g
|
|
|
as desired
|
|
|
230
g
|
water
|
|
20
g
|
extra virgin olive oil
|
|
3
g
|
salt
|
Preparation
Saute the celery, carrot and onion. Add the ground beef and cook for a few minutes until it browns. Add the red wine and allow to reduce, then add the peas and tomatoes. Cook over a low heat for around an hour and a half. Season with salt and pepper.
Cook the rice in salted boiling water for around 15 minutes. When cooked, leave to cool. Mix together the rice and the meat sauce, parmesan and mozzarella, and season with salt and pepper.
Shape the mixture into balls to make the arancini (the size of a small orange, as the name suggests) and dip them in the batter made with Rice Flour then roll in the Breadcrumbs. Dip once more in the rice flour and in the breadcrumbs.
Leave the arancini to rest in the fridge for around 2 hours.
Chef's tip: Excellent served with a slightly spicy tomato sauce.
