 |
 |
 |
 |
 |
|
|
|
Maria Palmisano's Arancine Recipe
Notes:
You may want to cut this recipe in half. When served before salads and pasta dishes, it fed about 15 Sicilians.
For vegetarians, try substituting eggplant for meat.
Ingredients:
- 4 cups (32 oz. or 2 lb.) rice
- 4 - 5 eggs
- ¾ cup parmesan, freshly grated
- 4 cups (32 oz.) tomato sauce
- 1 to 1-½ pound ground beef
- 1 onion
- 1 cup peas, fresh or frozen
- 6 balls fresh mozzarella (or canestrato cheese), sliced or cut
- 3 - 4 slices prosciutto, finely chopped
- ½ cup red wine
- 1-½ to 2 cups bread crumbs
- 3 - 4 tbsp. olive oil
- corn oil (for frying)
Preparation:
To prepare the meat:
- Chop the onion and sauté in olive oil. When the onion is transparent, add the ground beef and a half-glass of red wine. When the wine evaporates, add 2 cups of tomato sauce and peas. The meat should cook slowly, covered, for about an hour. Stir occasionally. (It should cook until the mix is thick.)
To prepare rice:
- Cook the rice in boiling water for 10-15 minutes. It should be lightly cooked (al dente).
When the rice is finished cooking, beat two eggs with a pinch of salt. Add eggs to the rice, followed by parmesan cheese, and about 2 cups of tomato sauce. Add only enough sauce to lightly color the rice. Mix well.
To prepare arancine:
- Slice mozzarella or other cheese. Moisten hands with water. Scoop a large spoonful of rice into one hand. Scoop a smaller spoonful of meat mixture on top, add a piece or two of mozzarella and, if desired, prosciutto. Cover with another spoonful of rice and shape into a ball. Pack firmly, being careful not to crush the ball. Each should be no smaller than a golf ball but no bigger than a tennis ball.
- Roll each ball in flour. Then roll in 2-3 eggs, followed by another roll in bread crumbs.
- In a thick-bottomed pan, heat enough corn oil to cover each ball. Unless you are a professional, don't try to cook more than four balls at once. Fry arancine to a golden brown, turning carefully so as not to destroy them.
|
|
|
|
|
|
|
|
|
