Arancini
Servings
12serves
Servings
12serves
Ingredients
Filling:
Instructions
  1. Put in a pan the oil and onion, celery and carrot and before golden, add the mince and saute for 5 minutes, then sprinkle with a little wine and allow to evaporate. Add the peas and mix.
  2. Stir in a cup of warm water, to which you will have added the tomato paste. Add salt, pepper and cook for 40 minutes.
  3. Boil the rice in abundant salted water; stir it al dente and season it with the saffron, dissolved in a little water, the pecorino and 2 eggs. Let the mixture cool down and put a spoonful in one hand. Squash the rice, and make a shell you will fill with a spoon of the meat sauce and the diced cheese.
  4. Close up with some more rice and shape it into a ball just a little bigger than an egg.
  5. Cover slightly with flour; dip in beaten eggs and then in the breadcrumbs and deep fry them in the olive oil.