multicolored tagliatelle with fresh sauce
30 recipes
Rice balls Sicilian or nearly
ingredients
servings
4
Butter
30 grams
Saffron
1 spoon
Bouillon cube, classic flavour
1 unit
Canned tomato sauce, without salt
200 grams
Ground veal meat
100 grams
Grated Parmesan cheese
100 grams
Onions
40 grams
Extra virgin olive oil
30 grams
Pisellini, pasta
70 grams
Smoked provola cheese
250 grams
Eggs
7 unit
Type 0 wheat flour
1 teaspoon
Iodized salt
to taste
Black pepper
to taste
Yellow corn flour
250 grams
Mixed seeds oil, for frying
1 liter
Rice
500 grams
starters from Italy
Rice balls Sicilian or nearly
Rice balls Sicilian or nearly
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
..chiamiamoli Sicilian arancini, but apparently, it seems a bit 'vague as the name! Let me explain, depending on whether we are in Messina, Palermo or other Sicilian cities, the kumquat changes ... there are those who use the sauce, who makes them red meat sauce, white people ... well worth the said in this case which country you visit kumquat trovi.Non call them balls, because I can not contain myself in good shape it, and come out real bombs but delicious !!
preparation
step 1
Put on the fire inside a pot with water to cook the rice, cooking nut and bring to a boil. Calate rice, salt and if you need to and add the saffron.
step 2
Drain the rice still warm and add the butter, stirring well. Put aside and let cool.
step 3
Meanwhile dedicate the sauce: in a frying pan fry the onion in the olive oil.
step 4
Add meat and brown, add the tomato puree and cook for another 20 minutes. After this time, add the peas, cook for another 8/10 min and salate.Lasciate cool.
step 5
It may seem that the sauce portion is a little pochina, but keep in mind that for every arancino should not be more than a teaspoon, a teaspoon and a half of meat sauce.
step 6
Once cooled rice mix it with a sprinkling of pepper, 3 eggs and grated Parmigiano Reggiano. Mix everything.
step 7
Now with greasy hands with a dash of olive oil, take a handful of rice. Give him a round shape and ricavatane the middle like a small crater. Fill it with meat sauce and provolone, cut into cubes.
step 8
Take another little bit of rice and try to give all'arancino the shape of a pear. Once they are all ready pass them in the flour, in the 4 remaining eggs and jokes, and breadcrumbs.
step 9
I recommend for every kumquat repeating this operation twice, the breading will be perfect and beautiful crisp.
step 10
Fry in a narrow and tall pan, so that the seed oil in cooking covers the whole kumquat, causing it to go to medium-low heat.
step 11
Brown them well and let drain on absorbent kitchen paper before serving.
step 12
If you have guests, you can prepare them first and then pass them a few seconds in the oven before serving. To do well you could insert in each kumquat lemon leaf.
