Main course
Arancini with ragout
4
people
1h
(cooking time)
40′ + 2h of standing time
(total time)
Difficulty
Medium
Ingredients
Vialone Nano Rice | 250 g |
Minced veal and pork | 200 g |
Tomato purée | 150 g |
Fine garden peas | 100 g |
Onion | 1/2 |
Red Wine | 1/2 glass |
Saffron | 1 sachet |
Butter | 30 g |
Grated Caciocavallo Cheese | 100 g |
Fresh Caciocavallo Cheese | 100 g |
EUROPEAN UNION SUSTAINABLE EXTRA VIRGIN OLIVE OIL 1l LEGAMBIENTE | |
100% ITALIAN SUNFLOWER SEED OIL FROM TRACED AND SUSTAINABLE SOURCING | |
Eggs | 3 |
Flour | 100 g |
Breadcrumbs | 200 g |
Salt and Pepper | to taste |
Instructions
Boil the rice in half a litre of salted boiling water so that when it is cooked all the water has been absorbed. Cook for about 15 minutes until still slightly “al dente” (a little firm inside). Then stir in the saffron, dissolved in a small cup of hot water, mixing thoroughly. Also add the butter and the grated cheese and stir to coat the rice.
Transfer the mixture into a large, shallow tray to cool and cover with kitchen film. Leave to stand for a couple of hours at room temperature.
In the meantime, prepare the ragout. In a saucepan, fry the finely chopped onion gently in 3 spoonfuls of Zucchi European Union Sustainable EVO oil. Add the finely minced meat and fry briskly, then add the wine and evaporate it off. Then add the tomato purée, add salt and pepper to taste and cook slowly with the lid on. After about 15 minutes add the peas, and continue cooking for another 15 minutes, until the ragout is cooked to a dense sauce.
In the meantime, dice the fresh caciocavallo cheese.
When the rice has cooled start to make the “arancini”. Take two spoonfuls of rice and form them into balls with your wet hands. Create a small hollow in the middle, pour in a teaspoonful of ragout and add a couple of cubes of caciocavallo cheese. Then seal the “arancino” with the rice and form it into a cone. Repeat the operation until all the ingredients have been used up. Coat the “arancini” with the flour, then with the beaten eggs and finally with the breadcrumbs.
Heat the Zucchi 100% Italian Sustainable High Oleic Sunflower Seed oil to a temperature of 170°. Then fry a couple of “arancini” at a time until they are golden brown on all sides. Drain them on absorbent paper and serve piping hot.
Transfer the mixture into a large, shallow tray to cool and cover with kitchen film. Leave to stand for a couple of hours at room temperature.
In the meantime, prepare the ragout. In a saucepan, fry the finely chopped onion gently in 3 spoonfuls of Zucchi European Union Sustainable EVO oil. Add the finely minced meat and fry briskly, then add the wine and evaporate it off. Then add the tomato purée, add salt and pepper to taste and cook slowly with the lid on. After about 15 minutes add the peas, and continue cooking for another 15 minutes, until the ragout is cooked to a dense sauce.
In the meantime, dice the fresh caciocavallo cheese.
When the rice has cooled start to make the “arancini”. Take two spoonfuls of rice and form them into balls with your wet hands. Create a small hollow in the middle, pour in a teaspoonful of ragout and add a couple of cubes of caciocavallo cheese. Then seal the “arancino” with the rice and form it into a cone. Repeat the operation until all the ingredients have been used up. Coat the “arancini” with the flour, then with the beaten eggs and finally with the breadcrumbs.
Heat the Zucchi 100% Italian Sustainable High Oleic Sunflower Seed oil to a temperature of 170°. Then fry a couple of “arancini” at a time until they are golden brown on all sides. Drain them on absorbent paper and serve piping hot.
