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Arancini (rice and meat balls stuffed): Submitted by: Sophy M | Date Added: 14 Jul 2012
Listed in: Pork

1 kg of rice (long yellow)
150 g of extra fine bread crumbs
150 g of tomato puree
salt, pepper
of oregano
2 fresh basil leaves
2 tablespoons fruity olive oil
2 small teaspoons Parmesan
1 small shallot
1 small clove garlic
150 g thin slices of mozzarella and ham
8 eggs
Oil for frying

Cooking Instructions

Boil water with a pinch of salt to the rice.

For the tomato sauce, add olive oil, put the shallot and garlic diced, until golden, add the tomato puree, oregano, basil, Parmesan cheese, and simmer it for 30 minutes.

Add rice to boiling water and let leather until the rice has absorbed the water and cool.

Prepare the mozzarella, diced, and to separate the ham and egg yolks to the whites.

Add the egg yolks into rice and mix well.

Form a ball of rice in the palm of the hand, approximately 5 cm, to soak a teaspoon of tomato sauce, mozzarella, so the ham, and close it off, with another rice ball the same size ; soak the rice ball in the egg white, then breadcrumbs, and fry in a little cooking oil about 2 minutes per side. It's ready to eat.

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Arancini (rice and meat balls stuffed)
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Mesures liquides Mesures solides Température Cuisson au gaz

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