Arancine with meat - Sicilian recipe

🍅 Ingredients:

For the preparation of the rice:
1 kg of rice
2.5 liters of water
100 g of butter
30 g of salt
2 sachets of saffron

To prepare the ragout:
1 onion
1 carrot
1 stalk of celery
2 bay leaves
a pinch of cloves
250 g of minced pork
250 g of minced beef
half a glass of white wine
tomato sauce
200 gr of frozen peas
Salt and Pepper To Taste.
250 g of grated caciocavallo

For the breading:
farina q.b.
breadcrumbs to taste
water to taste
vegetable oil for frying.

🧑‍🍳 Preparation:
Put all the ingredients for preparing the rice in a large non-stick saucepan.
Light the fire and let it cook, over medium heat, without ever stirring.
Continue cooking until the rice has absorbed all the water.
Turn off and pour the contents into a pan, leaving it to cool. 

Now proceed to the preparation of the ragù.
In a saucepan, fry the finely chopped onion, carrot and celery stalk over low heat.
After a few minutes, add the minced meat and brown it.
Then, raise the flame and blend with the white wine.
Once evaporated, add the bay leaf and cloves, peas and tomato sauce.
Add a little water, just enough, season with salt and pepper and cook over low heat for about an hour and a half.
Turn off, remove the bay leaves and let it cool.
Add the caciocavallo and mix.
In the palm of your hand, form a ball with a handful of rice. Open the ball and fill it with a meatball of meat sauce.
Close and compact well with well-dampened hands.
Form a rather liquid batter with water and flour.
Pass the arancini in it and finish the breading with the breadcrumbs.
Fry abundantly hot oil.
The arancini must be completely submerged in oil.
Take out the arancini when they are golden brown.
Arrange them on absorbent paper, let them cool and serve.

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