Arancine ( english)

Sunday, December 13, 2009
Arancine Sicilian





Another typical recipe for Saint Lucia are the famous "arancine" or "arancini" as some say ...

Ingredients: (for about 20 arancine)
500 grams of rice
1 envelope of saffron
1 kg minced beef
500 g peas
2 carrots
500 grams of tomato sauce
1 glass of white wine
100 gr flour
1oo g breadcrumbs
1 lt stock cube broth
1 onion, shallot
200 g breadcrumbs
salt and pepper

Procedure:
prepare the traditional Milanese risotto, fry the onion in a pan with some oil, add rice and brown slightly and gradually add the nut and saffron broth, cook until it is restriceted and let it cool. Apart prepare the sauce, very narrow, frying chopped onion, carrots, celery. Add the chopped and peas and cook over low heat. Sprinkle with white wine and add the tomato sauce, salt and pepper. Cook until it shrinks.
Meanwhile prepare a batter of flour water and a pinch of salt, beat well and form a creamy paste. Take a spoon place the rice in the palm of your hand and form a bowl, put a spoonful of sauce and finish with another spoonful of rice to form little balls. Pass them first in the batter and then dip them in bread crumbs and fry in deep fat to cover them. Serve hot.