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Arancini

  • September 2, 2018
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Fittings | Arancini

Fittings | AranciniPortions 10 portions Preparation Time There are no details Cooking Time There are no detailsIngredients For the arancinis 2 cups of white rice 1 egg and 1 yolk lightly beaten ½ cup of grated parmesan cheese For the filling 2 portobellos 1 tbsp olive oil 1 small finely chopped onion 125 grams of ground beef 2 slices of finely chopped prosciutto 2 tablespoons of tomato paste 1/3 cup of white wine ½ teaspoon basil ½ teaspoon oregano 3 teaspoons fresh finely chopped parsley Salt and pepper For the antipasti ½ cup flour ½ cup bread crumb 1 lightly beaten egg with a splash of water 1 pinch of salt Preparation Cook the rice in water with a little salt for 20 minutes. Drain the rice without rinsing and let it cool. Add the egg, the extra yolk, the cheese and mix well. prepare the filling cut the portobellos into strips. Heat the oil and sauté the mushrooms with the onion. Cook for two or three minutes. Add the meat and cook it stirring for three minutes until it changes color . Add the prosciutto, the tomato paste, the wine, the oregano, the basil, the salt and the pepper. Cook stirring for a few more minutes until the liquid is absorbed. Finally add the fresh parsley Let cool well. Form ten balls and place two tablespoons of filling inside. Rebove them in flour, then in the beaten egg and finally in the ground bread. Reserve in the freezer for one hour . Fry them in plenty of oil for three to four minutes until they are golden brown Drain on absorbent paper. Serve hot. Recetas Recomendadas

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