INGREDIENTS
For the external breading:
- 500 grams rice suitable for Arancine
- 2 eggs
- 200 grams of grated Parmigiano cheese
- 100 grams butter
For the filling:
- 400 grams aubergines
- 250 grams mozzarella
- 300 grams tomato passata
- 1 spoon of tomato concentrate paste
For the batter:
- 4 dl water
- 200 grams of flour (in Italy, Flour 00)
For the breading:
- breadcrumbing
For frying:
- Peanut oil
PREPARATION
Prepare a rather liquid batter, whisking flour and water together. Leave to rest. Thus boil the rice in abundant salted water. Drain it and season it with butter, a pinch of pepper and Parmigiano cheese. Mix everything and cool. Add the beaten eggs, mix and set aside. Aside, prepare the filling. Dice the aubergines and fry them. Then, add the tomato passata, the tomato concentrated paste, some basil, salt and pepper and carry to cooking. Your mixture must be rather dense. Take part of the rice in your hands. Press the central part, so as to obtain a small shape of basin, in which you are going to put a spoon of the filling and some diced mozzarella. Take care to compact the rice well, to prevent the filling from coming out during cooking. Pass Arancina first into the batter and then in breadcrumbs, making it adheres well. Pour abundant oil in a pot with high edges. Immerse a few Arancine at a time in the hot oil, gently turning them, so that they take colour from all sides. When they have taken a nice golden colour, pull them out with a skimmer and put them to dry on absorbent paper. Serve hot.
