Arancini

Cous cous

Arancini (or rice balls), pride of Sicilian cuisine, are small timbales of rise, suitable to be consumed as a snack or as an appetizer, main course or as a main dish too. In Sicily you will find them anywhere and at any time, always warm and fragrant in many chip shops: from city to city their shape and size often change, assuming oval, pear-shaped or round features, depending on the filling, which is often varied. You can find rice balls with meat sauce, ham, cheese, ricotta and spinach ... and so on!

Ingredients

  • 1,300 kg of superfine rice (now you can find the rice only for arancini and casseroles). With these doses you can obtain about twenty arancini
  • Three liters of meat stock or vegetable
  • 1 onion
  • 100 grams of butter
  • 2 sachets of saffron (better in wires)
  • 250 grams grated Parmesan
  • 200 grams of diced “primo sale” cheese
  • Seed oil for frying
  • Bread crumbs

For the meat sauce

  • 400 grams minced beef
  • 1 onion
  • 100 grams tomato paste
  • 50 grams of grated Parmesan
  • 2 bay leaves
  • 2 cloves
  • 200 grams of fresh peas net of skins (frozen peas are fine too)
  • Olive oil
  • ½ cup of white wine
  • Salt and pepper as you like
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