Sicilian Arancini
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
15
🍽️ Servings
6
Description
Recipe taken from a culinary magazine.
Ingredients
- Rice - 17.6 oz
- Saffron - a pinch
- Chocolate eggs - 3 pieces
- Lean Beef - 10.6 oz
- Carrot - 1 piece
- Celery stalk - 2 pieces
- Onion - 1 head
- Parmesan Cheese - 5.3 oz
- Red Grape Juice - ½ cup
- Tomato Puree - 3.5 oz
- Breadcrumbs - 24.7 oz
- Wheat Flour - 7.1 oz
- Vegetable Oil - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Boil the rinsed rice in hot water (in a 1:2 ratio), adding saffron, until all the water is absorbed.
Step 2
Carefully spread the cooked rice in an even layer on a baking sheet and let it cool.
Step 3
Prepare the filling: peel all the vegetables and chop them in a blender.
Step 4
Sauté the vegetables in a pan with olive oil for 5 minutes, then add the tomato puree and cook for another 5 minutes.
Step 5
Add the ground beef, mix thoroughly. Pour in the wine and let it evaporate while stirring.
Step 6
Season with salt and pepper, then remove from heat.
Step 7
Allow the filling to cool completely.
Step 8
Add grated Parmesan cheese and mix well.
Step 9
From the cooled rice, shape balls the size of tangerines. When shaping, compress them tightly so they do not fall apart. You can give the arancini a round or pear shape.
Step 10
In a bowl, beat the eggs with the flour until smooth. Place breadcrumbs on a separate plate.
Step 11
Make an indentation in each rice ball with your finger and carefully fill it with the filling (1–1.5 teaspoons).
Step 12
Seal the opening with rice to prevent the filling from falling out.
Step 13
Coat each arancini first in breadcrumbs, then dip in the egg mixture, and coat again in breadcrumbs.
Step 14
Fry the arancini in a pot of boiling vegetable oil or in a deep fryer for 5 minutes until golden brown.
Step 15
Use a slotted spoon to transfer the cooked arancini to paper towels to remove excess oil.
Step 16
Serve hot.
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