Arancine siciliane

Try it with :

Nero d'Avola, Feudo Arancio

Ingredients

Rice:

500 gr italian rice (better if "vialone nano")
beef broth
½ shallot
1 sachet of saffron
60 gr seasoned grated caciocavallo
30 gr butter
salt to taste
dry white wine glass

Ragout:

200 ml tomato souce
150 gr minced meat
½ dry red wine glass
80 gr Peas
1 shrimp
½ carrot
20 gr butter
50 gr Caciocavallo
extra virgin olive oil q.b.
salt to taste
1 sprig of rosemary

two eggs and grated bread before frying

Arancine are a specialty of Sicilian cuisine. Arancine in western Sicily are round shaped and stuffed with ragu, while in the eastern part of the island they are called arancini and have a conical shape filled with butter (mozzarella, ham, butter). Here we propose the first of the two versions.

Preparation

In order to prepare the arancine of rice, start chopping and boiling ½ onion with a little oil in a saucepan. Then add the rice, toast and continue adding the broth from time to time until cooking. The rice will have to stick to the tooth. Allow it to rest and cool all night. Once you have prepared the meat sauce with the peppers, proceed by taking two tablespoons of rice in one hand. Crush the pile into the center forming a basin and fill it with ragù and some cubes of caciocavallo. Close the orange juice with other rice and give it a round shape. Pass it into the flour, then into the egg whipped with a pinch of sale and end up in the grated pan. In a pan fry the seeds oil and fry an orange juice at a time. When it is golden, rest on kitchen absorbing paper.