Hi Steemians! This Sunday's Best is a Sicilian special. At the felt 10 hours of the preparation I asked myself what the Italian "dolce vita" (sweet life) has in common with this recipe ... at the latest when enjoying the finished food this question was clearly answered!
Ingredients for 6- 8 Arancine:
300 grams of risotto rice300 grams of minced beef180 gram peas1 onion300 grams of breadcrumbs80 grams of caciocavallo (fresh) or spicy provola cheese60 grams of parmesan5-7 eggs100 ml dry white wine3 tablespoons of tomato pastebasilSome chicken brothFrying oilsalt and pepper1. Chop the onions very finely and fry them in a pan. Add the minced meat and rub the carrots over it and fry crumbly. Use wine to extinguish and add tomato paste. Fill with broth so the meat is covered. Leave to simmer for 1 hour, then add the peas and let simmer for 30 minutes. 5 minutes before finish add some chopped basil.
2. Remove the mincemeat and collect the sauce. Allow to cool.
3. Now prepare the risotto in chicken broth and add some sauce from the minced meat. The risotto must not swim, but always be very dry.
3. Add parmesan and mix. Take from the oven, allow to cool and add one egg, mix well.
4. The challenge: Form and fill the balls with cheese and the meat sauce!
5. Bread the balls in egg and breadcrumbs and fry in oil.
6. Wipe with a cloth and serve with the remaining sauce and salad!
The recipe is from the book: "Eufemia Azzolina Pupella" Bonechi Casa. Only the quantities have been partially adjusted!
Enjoy it!