Sicilian Arancini

De Vincenzo's Plate · 90 min

Ingredientes

Preparación

1. Heat the frying pan on medium-high. Add 4-5 tablespoons of extra virgin olive oil with the chopped carrot, celery and onion, and cook until they begin to brown. Add the mince.
2. Turn the mince with a wooden spoon until both sides start to brown. After a couple of minutes, add the basil leaves torn into small pieces, the peas and a glass of water.
3. Simmer until the liquid reduces, then stir in the double concentrate tomato sauce. After 2 minutes, add a tablespoon of salt and stir again.
4. Simmer the ragu on medium-low for about 10 minutes.
5. In a pot on medium heat, warm 3 tablespoons of extra virgin olive oil. Add the chopped onion and cook until golden brown, 2-3 minutes. Add 1 litre of water.
6. When the water boils, stir in one spoonful of ragu, then add the stock cube and stir until it dissolves.
7. Add the rice and cook for about 15 minutes, until the water is absorbed.
8. Meanwhile, cut the mozzarella into small cubes and beat two eggs well in a bowl. Set up a bowl of breadcrumbs and a small bowl of water side by side.
9. Spread the cooked rice on a tray over the freezer to cool quickly. Wait until it is completely cool before shaping.
10. Wet your fingers, flatten a portion of rice in your palm, add a spoonful of ragu, a few mozzarella cubes, then more rice. Cup your hands to form a well-rounded ball that covers the filling.
11. Dip each ball in the egg, making sure it is fully coated, then roll it in the breadcrumbs to coat well.
12. Heat vegetable oil in a pan until it reaches 130-150°C.
13. Fry 1 or 2 arancini at a time, depending on pot size, turning them gently until they are golden and sizzling.

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