A Taste of Sicily: A Mouthwatering Sicilian Dinner Affair

By Vincenzo's Plate · 90 min

Ingredients

Instructions

1. Heat 5 tablespoons of extra virgin olive oil in a large pot over medium heat with the quarter onion. Stir constantly until golden brown, about 7 minutes.
2. Add the vegetable stock, 120 g butter and 1 tablespoon tomato paste, and bring to a boil.
3. Add the rice, stir quickly and cover with the lid. Cook until the liquid is absorbed, stirring occasionally.
4. Stir in the extra 120 g butter until melted, then spread the hot rice thinly onto a chilled tray, pressing to the edges with a wooden spoon. Top with the grated pecorino or Parmigiano Reggiano.
5. Let the rice rest for about one hour to cool and let the cheese melt in.
6. For the filling, heat a generous amount of olive oil in a large pan over medium heat. Add the celery, the half onion and the carrot, and cook for about 10 minutes, stirring constantly.
7. Add the ground beef and brown it, stirring constantly.
8. Add the peas, the remaining tomato paste, a splash of water and torn basil. Stir until combined, then lower the heat and simmer for about 20 minutes, adding water as needed so it does not dry out. Season with salt and pepper.
9. Transfer the meat mixture to a large bowl and chill in the fridge for one hour.
10. Cut the fresh mozzarella into small cubes. Take some rice in your palm, make a hollow, add a generous spoonful of filling and cheese, then cover with another portion of rice and shape into a ball, pressing to remove moisture.
11. Place the balls on a parchment-lined tray and chill for at least 1 to 2 hours, or overnight.
12. Coat each ball in pastella (flour and water mixture) or in two beaten eggs, then roll in breadcrumbs. Set on a parchment-lined tray.
13. Heat sunflower oil to 180°C (356°F) in a pot. Fry a few balls at a time, leaving room, for 5 to 7 minutes until golden brown and the cheese inside has melted.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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OnionEggCheeseRiceCarrotCeleryMozzarella cheeseTomato paste