John Myers
Arancini Alla Siciliana – Stuffed Rice Balls
The perfect arancini alla siciliana – stuffed rice balls recipe with a picture and simple step-by-step instructions.
- 250 g Tomatoes
- 1 tbsp Tomato paste
- 1 small Onion, chopped red
- 1 tbsp Olive oil
- 200 g Ground beef
- 200 g Peas, frozen goods or fresh
- Salt
- Pepper
- 625 ml Meatsoup
- 1 Can Saffron
- 250 g Risotto rice
- 50 g Butter
- 50 g Pecorino
- 2 Eggs
- 50 g Breadcrumbs
- Oil for frying
- Chop the tomatoes into small pieces, puree them and strain them through a sieve. then mix the onion with the tomato paste and finely dice
- sauté the onion cubes in olive oil … add the minced meat and peas and fry them
- add the tomatoes, season with salt and pepper and let simmer for about 5 minutes over low heat
- Let the rice soak in broth with saffron over low heat for 25 minutes
- mix the rice with the butter, the grated pecornio and an egg …. let cool
- Divide the cooled mass into equal parts, flatten it and put part of the meat-pea mixture in the middle …. close the rice cake over it and roll it into balls
- Whisk the second egg in a plate, then pour the breadcrumbs onto another plate
- Put the rice balls first in the egg, then in the breadcrumbs and press them on
- Bake the rice balls in hot oil and degrease on kitchen crepe
- the rice balls taste warm and cold …. green salad goes well with them
- as a starter or intermediate course, a ball of rice is enough for the main course you need 2-3 depending on your hunger
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