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Sicilian Arancini with Bolognese Ragù
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Sicilian Arancini with Bolognese Ragù

2 Std. 30 Min.Für 8Nutri-Score C€€
von @notorious_foodie93 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

8 Personen
  • Arborio riceGetreide400 g
  • Saffron (dissolved in a little warm stock)Gewürze500 mg
  • Vegetable stock (hot)Vorräte1 Liter
  • ButterMilchprodukte50 g
  • Parmesan (finely grated)Milchprodukte80 g
  • Egg (beaten, for the rice)Milchprodukte1 Stück
  • Olive oilVorräte30 ml
  • Onion (finely chopped)Obst & Gemüse1 Stück
  • Carrot (finely chopped)Obst & Gemüse1 Stück
  • Celery stalk (finely chopped)Obst & Gemüse1 Stück
  • Ground beefFleisch400 g
  • Tomato passataVorräte400 ml
  • Red wineGetränke100 ml
  • SaltGewürze5 g
  • Black pepper (ground)Gewürze2 g
  • Mozzarella (diced and drained)Milchprodukte200 g
  • FlourVorräte150 g
  • Egg (beaten, for the breading)Milchprodukte3 Stücke
  • BreadcrumbsBackwaren250 g
  • Sunflower oil (for deep frying)Vorräte1,5 Liter

pro Portion

Nährwerte

479kcal

Kohlenhydrate
50 g
Eiweiß
16 g
Fett
24 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Stielkasserolle
  • Bratpfanne
  • Rührschüssel ×3
  • Fritteuse
  • Schaumlöffel
  • Kuchengitter

Schritt für Schritt

Zubereitung

  1. Make the saffron risotto

    • Soften the butter in a saucepan, add the rice and toast it for a couple of minutes.
    • Add the hot stock a ladle at a time, stirring, and stir in the saffron.
    • When the rice is al dente and creamy, stir in the parmesan and the beaten egg, then spread on a tray and let cool completely.
    Schritt 1

  2. Cook the Bolognese ragù

    • Sweat the onion, carrot and celery in the olive oil until soft.
    • Add the ground beef and brown it well, then pour in the red wine and let it evaporate.
    • Add the tomato passata, season with salt and pepper and simmer until thick.
    Schritt 2

  3. Shape the arancini

    • Wet your hands and flatten a portion of cooled rice in your palm.
    • Place a spoonful of ragù and a few cubes of mozzarella in the centre.
    • Close the rice around the filling and shape into a firm ball or cone.
    Schritt 3

  4. Bread the arancini

    • Roll each arancino in flour, then in beaten egg, then in breadcrumbs.
    • Press the coating on well so it seals the rice completely.
    Schritt 4

  5. Deep fry

    • Heat the sunflower oil to 170 °C.
    • Fry the arancini in batches until deep golden and crisp.
    • Drain on a cooling rack and serve hot.
    Schritt 5
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