INGREDIENTS
For the preparation:
- 1 kg rice
- 200 grams butter
- 4 whole eggs
- 100 grams grated Parmigiano
- 250 grams diced “pasta filata” (cheese from the spun paste)
- Salt
For the ragu:
- 1 kg mixed minced meat (beef and pork)
- 250 grams peas
- 1 litre tomato passata
- 1 glass of red wine (optional)
- 1 onion
- 1 spoonful of tomato concentrate paste
- Extra virgin olive oil
- Salt and pepper
For the external breading:
- Egg whites q.s.
- Breadcrumbs q.s.
For frying:
- Peanut oil
PREPARATION
Prepare a very dense ragu. To this end, in a pan, fry the chopped onion in a little oil and, as soon as it will be slightly golden, add the minced meat. Leave it to seal and pour the red wine, if you like. Allow the alcoholic component to evaporate and add the peas, the tomato passata and the tomato concentrate paste, previously melted in a glass of hot water. Adjust salt and pepper and cook, over very low heat and a covered pan, for at least an hour. When almost cooked, remove the lid and let the ragu restrict. Cook the rice in the slightly salted water and drain it al dente. Pour it into a bowl; add the butter, the grated Parmigiano cheese and the beaten eggs. Mix accurately. Cool the rice to enlarge it on the work surface or on a tray for a few hours. Then, start making Arancine. Put a little rice in one hand, form a cavity in the center and insert a little of the ragu and a couple of pieces of cheese. Cover with some other rice, giving it the typical round shape of Arancina. Proceed in the same way until the end of the ingredients. Once all Arancine are ready, fry a few at a time in abundant hot oil, turning them often so that they take a uniform golden colour. Put them to dry on absorbent paper. When you finish with the frying, transfer Arancine al ragu on a serving dish and serve hot.
