Ingredients
-
1 1/2
-
1
-
1
-
4
-
2/3
-
2
-
1
-
1/2
-
1/4
-
1/3
-
1/2
-
1/4
-
1
-
-
Directions
Arancini di Riso (Italian rice Balls), Italian rice croquettes with ground meat fillings that Sicilians consume as snacks The idea sounds simple, but few dishes can tell as much about the peoples who have contributed to the Island over the centuries: The canestrato fresco (a fresh, mild, firm cheese that’s generally replaced with mozzarella off the island) from the Greeks, the rice and saffron from the Arabs, the ragout from French, and the tomato sauce from the Spanish Because they’re the pride of rotisseries they never figure in restaurant menus, though they’re certainly good enough to In addition to being fine snacks they make excellent antipasti at parties, and if you make several small batches with different fillings they’ll work very well with other fried foods as part of a fritto misto (mixed fried foods) Or you may want a lighter meal, and just serve them with a tossed salad Making the filling according to the traditional recipe will take a couple of hours, during which time you can cook the rice as well and let it cool The actual assembly and frying of the arancini will take about an hour more If need be you can prepare the filling ahead of time and keep it in the refrigerator until you’re ready to use it The rice, on the other hand, should be cooked when you’re ready to proceed , This is the way my Italian Mother-in-law taught me how to make Arancini! She was a true Sicilian and these were always a smash hit with old and young alike! Thank you for sharing this on RecipeZaar!, Italian rice croquettes with ground meat fillings that Sicilians consume as snacks The idea sounds simple, but few dishes can tell as much about the peoples who have contributed to the Island over the centuries: The canestrato fresco (a fresh, mild, firm cheese that’s generally replaced with mozzarella off the island) from the Greeks, the rice and saffron from the Arabs, the ragout from French, and the tomato sauce from the Spanish Because they’re the pride of rotisseries they never figure in restaurant menus, though they’re certainly good enough to In addition to being fine snacks they make excellent antipasti at parties, and if you make several small batches with different fillings they’ll work very well with other fried foods as part of a fritto misto (mixed fried foods) Or you may want a lighter meal, and just serve them with a tossed salad Making the filling according to the traditional recipe will take a couple of hours, during which time you can cook the rice as well and let it cool The actual assembly and frying of the arancini will take about an hour more If need be you can prepare the filling ahead of time and keep it in the refrigerator until you’re ready to use it The rice, on the other hand, should be cooked when you’re ready to proceed
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Steps
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1
Done
|
Begin by Preparing the Filling: Finely Slice the Onion and Mince the Garlic, and Saut the Mixture in the Olive Oil Until It Wilts. |
|
2
Done
|
Stir in the Ground Meat, Continue Cooking Until It Is Well Browned, and Then Stir in the Wine. |
|
3
Done
|
While It's Evaporating, Dilute the Tomato Paste in a Ladle of Warm Water and Stir It In. |
|
4
Done
|
Season the Mixture to Taste, and Simmer It Over a Very Low Flame For a Couple of Hours, Adding More Warm Water or Broth as Necessary to Keep It from Drying Out. |
|
5
Done
|
Towards the End of the Cooking Time, Steep the Dried Mushrooms in Boiling Water For a Few Minutes and Coarsely Chop Them. |
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6
Done
|
Stir Them Into the Sauce Too; Cook It For 15 Minutes More and It's Done. |
|
7
Done
|
While the Meat's Cooking, Simmer the Peas Until They're Tender. |
|
8
Done
|
Then Remove Them from the Fire, Drain Them, and Let Them Cool. |
|
9
Done
|
Dice the Mozzarella Into Half-Inch Squares and Combine It With the Cool Peas. |
|
10
Done
|
the Other Thing to Do While the Meat Is Cooking Is Prepare the Rice: Boil It in Abundant, Lightly Salted Water, and While It's Cooking Lightly Beat Two of the Eggs. |
|
11
Done
|
When the Rice Is Done Drain It. |
|
12
Done
|
Transfer It Into a Bowl, Let It Cool Slightly, and Stir in the Beaten Eggs, Grated Cheese, and Saffron. |
|
13
Done
|
Let It Finish Cooling. |
|
14
Done
|
When Everything Else Is Ready, Lightly Beat the Remaining Eggs and Season Them With Salt and Pepper. |
|
15
Done
|
Then, Preheat Your Oven to 350 F (180 C). |
