Arancini
MAKES 8-10 PORTIONS
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The textures in this dish make it one of a kind. The crispy outer layer and soft, creamy centre make it one of my favourite Italian dishes. It is definitely worth the preparation!
Ingredients
400g rice
70g butter
70g parmigiano reggiano
150g mozzarella
300g minced beef
½ l tomato puree
1 onion
1 celery stalk
1 glass white wine
½ glass meat broth
4tbsp extra virgin olive oil
4 eggs
200g flour
200g breadcrumbs
1 pinch of nutmeg
Salt to taste
1 l peanut oil
Methodology
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- Fry the finely chopped onion and celery in the oil, add the minced meat and brown
- Add the white wine, let it evaporate and then add the broth and tomato puree.
- Boil the rice and once cooked, drain. Then season the rice with meat sauce, butter, Parmesan cheese, a grating of nutmeg and salt.
- Put the rice on a table, spread with a wooden spoon and let it cool.
- Add 2 lightly beaten and salted eggs to the rice mixture and mix well.
- Cut the mozzarella into cubes and put it in a pan.
- With the palms of your hands, create suppli the size of small oranges. Create an elongated shape by adding 2 cubes of mozzarella.
- Cover the suppli in flour and the remaining 2 beaten eggs, followed by breadcrumbs.
- Dip the suppli in hot frying oil and cook until crispy and golden brown.
- Serve immediately whilst they are very hot.