Arancine of rice
Instructions
Sauté half a sliced onion in a saucepan with 3 tablespoons of olive oil and a knob of butter, 100 g of chicken giblets, 100 g of lean veal, cut into small pieces, 150 g fresh shelled peas.
After a few minutes add some tomato paste diluted in a glass of warm water, chopped parsley, celery, basil, half crumbled nut; Add salt, pepper and bring to boiling.
Put to boil 300 g of rice in a little water and bring it to cook slowly adding another spoonful of boiling water (when cooked, the rice will have absorbed the whole).
Meanwhile hard boil an egg.
When cooked rice built-in 50 g of butter, a pinch of Saffron, three tablespoons of grated Parmesan cheese, an egg.
Formed with the dough balls slightly pear-shaped; make a small hole in the Center, fill it with a little of the meat sauce and small pieces of boiled egg, shut it with rice.
Flour the arancine, put them in beaten egg and bread crumbs and FRY in plenty of oil, drain on absorbent paper, arrange on a platter and serve.
Ingredients and dosing for 4 persons
- 1/2 onion
- 3 tablespoons of olive oil
- Butter
- 100 g of chicken giblets
- 100 g of lean veal into small pieces
- 150 g of fresh shelled peas
- Tomato sauce
- Parsley
- Celery
- Basil
- 1/2 nut
- Salt
- 300 g of rice
- 1 pinch of saffron
- 3 tablespoons of grated parmesan cheese
- 1 egg