Arancini

Arancini with meat ingredients:

INGREDIENTS

list

  • approximately gr.500 lean pork;
  • approximately gr.500 veal;
  • Kg.1,500 rise;
  • 5 eggs;
  • gr.70 butter;
  • gr.100 grated Parmesan cheese;
  • approximately 200 grams of tomato paste;
  • broth, pre-packaged;
  • 1 package of frozen peas;
  • raisins and pine nuts;
  • breadcrumbs;
  • PROCEDURE

    realization

    Preparation of meat

    Pour the oil into a frying pan with high borders. Brown the two pieces of meat in the oil. Remove the meat from the pan and brown the onion.

    Preparation of meat

    Tomato

    Pour the tomato concentrate and water necessary for obtaining the right density. Put the meat. When the meat is cooked and tender, remove it from the pan and let it cool over a trencher. Cut the meat in small pieces using a knife. Remove some sauce from the pan and put it in another pot. Put again the meat in the sauce.

    Tomato

    Boil the peas

    Boil the peas Drain the peas and pour them together with the meat. If wished, add candied grapes and pine kernels.

    Boil the peas

    Preparation of rice

    Prepare the stock. Add the rice and cook. After, add 2 spoonfuls of sauce, the yolks of the eggs, the butter and the Parmesan cheese. Remove the rice from the pot and put it in a plate to cool.

    Preparation of rice

    Preparing the Arancini

    Put some rice on the palm of the left hand. Place at the center some seasoning of meat and peas. Cover with rice and form a little ball like an orange. Repeat the proceeding up to consume all the rice. Let to cool. Cover with the egg white and bread-crumbs. Fry them.

    Preparing the Arancini

    SICILY

    Recipes

    (almondpastries)


    almond pastries

    (Arancini)


    Arancini

    (Budino)


    Lemon pudding

    (capperisottosale)


    Capers and salt

    (cotognata)


    Sicilian quince

    (crispelle)


    Zeppole o Crispelle

    (frittelle)


    Typical Ragusan frittelle o friiteddi

    (Limoncello)


    Limoncello

    (oliveschiacciate)


    Crushed green olives

    (scacciapomodoroformaggio)


    Scaccia

    Copyright (c) - Each work belongs, morally and economically, to the person who created it and therefore no one will be able to dispose of it (either for profit or for personal use) without the explicit consent of the author. The photos and texts on this website are the property of the author, except for what is explicitly mentioned and authorized.

    Condizioni d’utilizzo.

    Ask to Mail