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Sicilian Arancine with ragout of seitan

ingredients

servings

5

Iodized salt

1 pinch

Water

480 oz

Durum wheat flour

280 oz

Breadcrumbs

to taste

Peanut oil, for frying

1 fl oz

single courses from Italy - Sicilia

Sicilian Arancine with ragout of seitan

Sicilian Arancine with ragout of seitan

vegan with gluten with nuts

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Sicilian Arancine with ragout of seitan

The Sicilian Arancine are known virtually everywhere, but my version cruelty free meat sauce seitan astound even the most critical, rich in taste and beautiful to see!

Ragout seitan

prepare first

Ragout seitan

Rice to Sicilian arancini

prepare first

Rice to Sicilian arancini

Sicilian Arancine with ragout of seitan step 1

step 1

Moisten hands with water, then take a portion of crushed rice and for the entire palm of the hand so as to create a recess.

Sicilian Arancine with ragout of seitan step 2

step 2

Put a couple of teaspoons of seitan ragout, then close with more rice and crumpled arancina compacting well.

Sicilian Arancine with ragout of seitan step 3

step 3

Once made all arancine put them in the fridge to rest for a couple of hours.

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Sicilian Arancine with ragout of seitan step 4

step 4

Outputs arancine. Prepare the alloy by mixing water, wheat flour and a pinch of salt, being careful not to create lumps.

Sicilian Arancine with ragout of seitan step 5

step 5

Dip un'rancina at a time in the league, ripassatela a bit 'between the hands so as to remove the excess alloy, then pour into the breadcrumbs, and proceed to the breading.

Sicilian Arancine with ragout of seitan step 6

step 6

PS it often happens that the exiting arancine from the fridge that appear to be split, and then half-open, do not worry, just ricompattarle between the hands before proceeding to the breading!

Sicilian Arancine with ragout of seitan step 7

step 7

Fry the arancine in abundant oil until golden brown and place on absorbent paper to remove excess oil. Let them stand for 15 minutes and serve warm! not hot!

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