Ranch arancini.

Ranch arancini. Sack lunch ideas.

Cooking time: 40 min.
Energy value: 220 kcal
Calculated for 6 courses

3 tomatoes
250 g of carnarole rice
1 onion
100 g of beef fillet
250 g of canned peas
50 g of butter
3 eggs
30 g of flour
100 g of sheep’s cheese pecorino
100 g breadcrumbs
1 L of peanut butter
1 liter of vegetable broth
200 g of mozzarella
2 bay leaves, pinch
Saffron
Salt, pepper, olive oil
200 grams of tomato sauce
200 ml of white dry wine

1. Prepare the rice. Heat olive oil in the saucepan, lightly fry the chopped onions (1/2 onions), 3 minutes, add rice and cook for 1 minute.
Pour in the wine and cook until it evaporates.
Portions of poured vegetable broth, add saffron and cook, stirring, about 18 minutes.
Add butter, pecorino cheese, stir and allow to cool.

2. Prepare the filling. The remaining onions are lightly fried in olive oil.
Add finely chopped meat, pepper, sprinkle with white
Wine and cook until it evaporates.
Add crushed tomatoes and peas.
Cook over low heat for about 30 minutes.

3. To braise from rice small balls (the size of a mandarin), to make in them a depression and to enclose in each a little of the prepared stuffing.
Put a small piece of mozzarella in the hole, roll balls in flour, then in a lightly beaten egg, then in breadcrumbs.

4. Fry the arancini in red-hot peanut oil to an amber color.

Decorate with laurel leaves and tomato sauce.

 

Ranch arancini.

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