One of the most beloved symbols of Sicilian cooking art, the 'Arancina', called this way in Palermo and called instead 'Arancino' on the Eastern part of the Island, consists of a Rice Ball with a savoury filling, that can be the classical Bolognese Sauce or a Buttery sauce, or a more original filling, made with Auberginea, Spinach, Mushrooms or Pistachios...
It seems that its name originally derives from the 'Orange'; it actually recalls a bit its shape and colour.
500 gr of rice; 0,6 liter of tomato sauce; 250 gr of minced veal meat pulp; 100 gr of peas; 1 small onion; a bit of celery; 11/2 carrot; 100 gr of young cheese (primo sale or caciocavallo); dry white wine; 50 gr of grated young cheese (primo sale or caciocavallo); 4 eggs; bread crumbs; flour; extra virgin olive oil; salt and pepper.
Warm up 5 spoons of extra virgin olive oil and the onion, celery and carrot in a pan. When the onion is not golden yet, add the veal pulp and brown it for a couple of minutes; simmer with white wine until reduced.
Add the peas and continue frying for a couple of minutes.
Add a half mug of tomato sauce; add salt and pepper and fry over medium heat for about 35-40 minutes, adding a bit of warm water if necessary.
Stew the rice in abundant salted water; drain it al dente and dress it with the remaining sauce, the grated cheese and 1 beaten egg.
Let the dressed rice cool down; take a spoonful of it and hold it in one hand.
Press the rice, creating a small dimple and and fill it with a spoon of Bolognese sauce and a couple of young cheese little cubes; cover it all with more rice and give it the shape of a ball, slightly bigger than an egg.
Cover the 'arancine' in flour and then pass it in the beaten egg and finally in the bread crumbs, with a bit of salt, and fry in abundant hot oil.
Rapida la spedizione e buono il prezzo del vino ordinato. Grazie dei prodotti d'omaggio!
Veloci precisi e puntuali
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