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:
- 500 grams spinach
- 300 grams well dry Mozzarella
- 200 grams diced cooked ham
- A pat of butter
For the batter:
- 4 dl water and 200 grams flour (in Italy, Flour 00)
For the breading:
- breadcrumbing
For frying:
- Peanut oil (about a litre)
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. When the rice is cooked, let it cool. Add the beaten eggs, Parmigiano cheese, mix and set aside. When cold, take a 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 ham, diced mozzarella and a spoon of spinach, previously boiled, chopped and stir-fried in a pan with a little butter. Close the mixture with some other rice, giving it an ovoid shape. 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, extract Arancine with a skimmer and put them to dry on absorbent paper. Serve hot.
