Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

ARANCINI DI LAUGHED

how are the arancinis of rice cooked?

Ingredients:

1e ½s lt. of broth
a little envelope of saffron
60gr. of butter
60 grs. Parmesan cheese
1 egg
it climbs pepper q. b.
300 grs. of rice
1 onion
100 grs. of calf
100 grs. of chicken
1 spoon of assembled of tomato
150 grs. of peas
1 mozzarella

In a liter of broth to make to cook the rice. Once that everything the broth has been absorbed to add the other ½ lt. of the broth, in which you previously will have loosened the little envelope of saffron. The cooking to continue until the rice won't reach cooking. To add, immediately after the butter and the parmesan cheese, an egg, the salt and the pepper. To put back the rice in the refrigerator for at least 2 hours. For the Stuffing to elegantly mince an onion and to make her/it jump in frying pan with little oil and butter. When the onion will have softened to previously add the ground one of calf and the fegatinis of chicken clean (to eliminate the fat and the bile). When the meat is well browned to add a spoon of pasta of assembled tomato diluted in ½ glass of warm water. To make to boil and to salt the peas apart. When it is everything cooked to leave intiepidire. With the formed wet hands of the pallettes of rice of the diameter of 6 cms around. To dig a niche in every arancinos and to fill her/it with the meat the peas and a bit of mozzarella. To close well the arancino, to flour to pass him/it to it in an egg slightly beaten and salty, to pass him/it in the bread crumb and to put in the refrigerator for at least 2 hours. To fry in end in abundant warm oil.