Rice and meat pasties
starters from Italy - Sicilia
Arancinette with arugula pesto
Arancinette with arugula pesto
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A variation of the classic arancine, in a smaller format bursting with goodness!
preparation
prepare first
Rice to Sicilian arancini
prepare first
Arugula Pesto
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.
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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step 3
Once made all arancinette put them in the fridge for at least a couple of hours.
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.
step 5
Once breaded all arancine fry in oil until golden brown. Let them rest for 10 minutes and serve warm.