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Arancinette with arugula pesto

ingredients

servings

5

Durum wheat flour

280 oz

Water

480 oz

Iodized salt

to taste

Breadcrumbs

to taste

Peanut oil, for frying

500 oz

starters from Italy - Sicilia

Arancinette with arugula pesto

Arancinette with arugula pesto

vegan with gluten with nuts high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Arancinette with arugula pesto

A variation of the classic arancine, in a smaller format bursting with goodness!

Rice to Sicilian arancini

prepare first

Rice to Sicilian arancini

Arugula Pesto

prepare first

Arugula Pesto

Arancinette with arugula pesto step 1

step 1

Once realized the previous preparations, add the arugula pesto rice and mix everything well. If the pesto seems like too much for the amount of rice mettetene just part and the rest is preserved.

Arancinette with arugula pesto step 2

step 2

To form the arancinette moistened hands with water, take a small portion of rice, mash it with hands so as to compact it and then roll it, the size is similar to a golf ball

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Arancinette with arugula pesto step 3

step 3

Once made all arancinette put them in the fridge for at least a couple of hours.

Arancinette with arugula pesto step 4

step 4

Prepare the alloy by mixing semolina flour, water and salt. Dip arancine in the alloy, ripassatele a bit 'between the hands so as to remove the excess alloy, then pour into breadcrumbs and panatele.

Arancinette with arugula pesto step 5

step 5

Once breaded all arancine fry in oil until golden brown. Let them rest for 10 minutes and serve warm.

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