Nudge Vacanze - Arancine with meat

Arancine with meat

Difficulties: High
Preparation time: 90 mins
For: 8 portions
Cost: Medium

Mar 07, 2014 Written by Nudge Vacanze Print Email

Ingredients

carnaroli/arborio rice 1Kgbutter 50 gr

broth 2,2 ltParmesan cheese100gr

saffron 2 grbread crumbs for breading

flourolive oil (enough to fry)

minced beef 250 grminced pork 250 gr

minced onion 70 grhalf glass of dry white wine

tomato saucediced bacon 50 gr

peppera leaf of laurel

bit of cinnamon stick (or a little bit of powder)4 tablespoons of olive oil

salt

Heat the broth, and when it starts to boil, pour in the rice and the saffron and continue to cook on a moderate heat until the rice has absorbed all the liquid and is cooked (if necessary, add a little more broth). Season the rice with parmesan cheese and butter and let cool completely (you can prepare the rice the day before, store it in the fridge and finish preparing the next day).

To prepare the ragout, put the chopped onion in a pan with the bacon and 4 tablespoons of olive oil and brown them on low heat. Add all the minced meat and fry over a high heat. Once the meat has reached a uniform color, drizzle with the wine and let it evaporate. Add a laurel leaf, the cinnamon, a few peppercorns, salt (or stock) and the tomato sauce. If the tomato sauce is too thick, add a little bit of hot water. Cook over moderate heat for about 60 minutes.

Form with the rice a ball (about the size of a tennis ball) and dig in it a central depression in which you are going to put a teaspoon of filling; then close the “ball”. Create as many balls as possible with rice you have. With the flour and a little bit of water make a smooth batter, dense enough to cover the arancina, then dust it with the bread crumbs and fry it in hot oil. Note: make sure each arancina is well compacted after breading.

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