is one of the Sicilian specialties to which we cherish, because both are good, but also because they are fun to prepare and also to eat ... and then to remind us a lot of the World Cup in Germany: a kind of superstitious rites, to be after a par with Australia, Italy, preparing for each game with friends anytime, oranges and Parmesan and Italy has never lost a game ... the power of oranges lasted until that mythical rigor Grosso!
Oh please: you eat with your hands!
Serves 20 arancini about
Oh please: you eat with your hands!
Serves 20 arancini about
For arancini
- 1 kg of rice timbales and oranges
- 1 packet of saffron
- Povolo 80 grams of cheese (use Parmesan if you prefer)
- salt
- batter of water and
flour - bread crumbs
- oil for frying For the filling
- Ground Joint
- tomato pulp
-
onion - 1 clove garlic
-
celery - carrots
-
red wine - salt
-
canned peas - 1 mozzarella
Preparation For the filling
Prepare the sauce: it is a bit 'difficult to prepare the exact amount of sauce when you make the balls, you prepare the sauce, a bit is used to fill the balls of rice and the rest is held in the refrigerator for other preparations ... Anyway, prepare the sauce!
Heat oil in a saucepan, place the garlic, add onion and carrots and celery cut into small pieces, just the sauce is browned, add the minced meat and blended with red wine. Nuanced wine, add the tomato (do this nice red sauce) and salt. Continue cooking for 45 minutes - 1 hour depending on the amount. Once cooked, add peas and stir. Let cool and refrigerate until to fill the oranges.
NB: If the sauce is cold is more compact and it will be easier to manage to fill the kumquat.
For arancino
In boiling salted water cook the rice (to flavor the water can also make the nut). When the rice is ready, add the saffron and stir well until yellow color of the rice evenly. Drain rice and add the provolone cheese (or Parmesan cheese, depending on what you preferred). Mix well and let cool.
NB: in this case the cold rice works best, both for the consistency it takes, and because you have to manipulate with your hands!
Composition
In a large bowl prepare the batter of flour and water and put the bread crumbs in another.
Keep the palm of your hand a bit 'of rice, put on a bit of sauce and add two pieces of diced mozzarella previously. If you make it add a little more 'meat sauce and then take some more' of rice, put it over to close the kumquat and knead with hands until a ball ... if you try to model the shape of a ball with a pointed tip. Obviously must be a ball of rice into the sauce and mozzarella cheese, so be careful when you work.
Once you have a nice ball of rice, sprinkle with the batter and coat with breadcrumbs abound.
In a pot with boiling oil, the orange-dip for a few minutes until it has taken on a beautiful color of sea bream, pull it out and dry the oil.
A tip: do not make the oranges too large, otherwise after eating the first you will have full, or otherwise, even if you are a powerful stomachs, it is more pleasurable if they are smaller than if they eat more. Pay attention not to use too much rice, or when you eat them will get more bites before the filling.
- 1 kg of rice timbales and oranges
- 1 packet of saffron
- Povolo 80 grams of cheese (use Parmesan if you prefer)
- salt
- batter of water and
flour - bread crumbs
- oil for frying For the filling
- Ground Joint
- tomato pulp
-
onion - 1 clove garlic
-
celery - carrots
-
red wine - salt
-
canned peas - 1 mozzarella
Preparation For the filling
Prepare the sauce: it is a bit 'difficult to prepare the exact amount of sauce when you make the balls, you prepare the sauce, a bit is used to fill the balls of rice and the rest is held in the refrigerator for other preparations ... Anyway, prepare the sauce!
Heat oil in a saucepan, place the garlic, add onion and carrots and celery cut into small pieces, just the sauce is browned, add the minced meat and blended with red wine. Nuanced wine, add the tomato (do this nice red sauce) and salt. Continue cooking for 45 minutes - 1 hour depending on the amount. Once cooked, add peas and stir. Let cool and refrigerate until to fill the oranges.
NB: If the sauce is cold is more compact and it will be easier to manage to fill the kumquat.
For arancino
In boiling salted water cook the rice (to flavor the water can also make the nut). When the rice is ready, add the saffron and stir well until yellow color of the rice evenly. Drain rice and add the provolone cheese (or Parmesan cheese, depending on what you preferred). Mix well and let cool.
NB: in this case the cold rice works best, both for the consistency it takes, and because you have to manipulate with your hands!
Composition
In a large bowl prepare the batter of flour and water and put the bread crumbs in another.
Keep the palm of your hand a bit 'of rice, put on a bit of sauce and add two pieces of diced mozzarella previously. If you make it add a little more 'meat sauce and then take some more' of rice, put it over to close the kumquat and knead with hands until a ball ... if you try to model the shape of a ball with a pointed tip. Obviously must be a ball of rice into the sauce and mozzarella cheese, so be careful when you work.
Once you have a nice ball of rice, sprinkle with the batter and coat with breadcrumbs abound.
In a pot with boiling oil, the orange-dip for a few minutes until it has taken on a beautiful color of sea bream, pull it out and dry the oil.
A tip: do not make the oranges too large, otherwise after eating the first you will have full, or otherwise, even if you are a powerful stomachs, it is more pleasurable if they are smaller than if they eat more. Pay attention not to use too much rice, or when you eat them will get more bites before the filling.
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