Skip to content
Menu
Sicilian Arancini with Bolognese Ragù
Plat

Sicilian Arancini with Bolognese Ragù

2 h 30Pour 8Nutri-Score C€€
par @notorious_foodie93 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • Arborio riceCéréales400 g
  • Saffron (dissolved in a little warm stock)Épices500 milligrammes
  • Vegetable stock (hot)Épicerie1 litre
  • ButterProduits laitiers50 g
  • Parmesan (finely grated)Produits laitiers80 g
  • Egg (beaten, for the rice)Produits laitiers1 morceau
  • Olive oilÉpicerie30 ml
  • Onion (finely chopped)Fruits et légumes1 morceau
  • Carrot (finely chopped)Fruits et légumes1 morceau
  • Celery stalk (finely chopped)Fruits et légumes1 morceau
  • Ground beefViandes400 g
  • Tomato passataÉpicerie400 ml
  • Red wineBoissons100 ml
  • SaltÉpices5 g
  • Black pepper (ground)Épices2 g
  • Mozzarella (diced and drained)Produits laitiers200 g
  • FlourÉpicerie150 g
  • Egg (beaten, for the breading)Produits laitiers3 morceaux
  • BreadcrumbsBoulangerie250 g
  • Sunflower oil (for deep frying)Épicerie1,5 litres

par portion

Nutrition

479kcal

Glucides
50 g
Protéines
16 g
Lipides
24 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Poêle
  • Saladier ×3
  • Friteuse
  • Écumoire
  • Grille de refroidissement

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 5
Obtenir Mezze