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| Image taken from the official site www.imenudibenedetta.la7.it |
They are locked in the house with my daughters cooled, that patience!
The spring shows no sign of arriving, it is windy outside and the temperature does not help, so are waiting of, and it is appropriate to say "better times" I hope that summer will soon come and take away all these seasonal ailments.
So today I present a recipe that comes from a beautiful and hot land: Sicily with its arancini di riso
The recipe I got it from a very successful Italian transmission, i menù di benedetta.
She is fantastic, always offers recipes easy to make and guaranteed results, I hope you like it.
Ingredients Sicilian Arancine Benedetta Parodi.
If you want to follow the process here is the link
yellow rice (about 8, 81 oz)
prepared for sautè (onion, celery, carrot)
8, 81 oz. (250gr) of minced
white wine
2 tablespoons tomato paste
peas
seed oil
2 eggs
bread crumbs
salt
oil
Put oil in a pan and prepared for sautè
Add the meat and blend with the white wine.
Also add the tomato paste and cook for 20 minutes
Add the peas 5 minutes before the end of cooking
In a separate pan heat the oil for frying
Meanwhile, prepare the rice balls, fill with meat sauce and close.
Pass each rice ball first in egg then in bread crumbs
Fry in hot oil arancini.
The yellow rice is simply, boiled rice with the addition of saffron
Prepared for sauté: small pieces frozen of carrots, celery and onion
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