2 oz Seasoned cheese (or pecorino cheese) grated
2 Bags of saffron
2 oz Butter
Salt
1 Onion
7 oz Mixed pulp between pork and veal in small pieces
3 oz Tomato concentrate
7 oz Tomato puree
2 oz Shelled peas
5 oz Caciocavallo
1/2 cup Red wine
1 Eaf then
1 Clove
Extr virgin olive oil
Salt
Pepper
Flour
breadcrumbs
1 Egg
2 Egg whites
peanut seed oil
Prepare the rice arancini by boiling the rice in boiling salted water not too much, so that it is absorbed almost completely. About 5 minutes before the end turn off and add the saffron dissolved in a little water.
Add the chopped butter and the grated cheese; let it rest.
Transfer the rice on a tray, spread it out and let it cool (if you prepare it the night before, cover it with film so as not to dry).
Transfer the rice on a tray, spread it out and let it cool (if you prepare it the night before, cover it with film so as not to dry).
Add tomato paste, tomato puree, bay leaf, clove, salt, and pepper. Cook covered and over very low heat for about 2 hours or until the sauce has thickened to be almost dry. Turn off and let it cool. Blanch the peas in salted water and drain them. Reduce the caciocavallo to cubes.
Take a few spoonfuls of rice and flatten it on your hand moistened with water; put in the center a little meat with its sauce, little peas, and a few cubes of cheese.
Close with another portion of rice and close the orange, turning it with both hands in a basin to compact it well, giving it the shape of a pyramid. Proceed in the same way with the other arancini.
Put them first in the flour, then in the beaten egg whites with the egg, and finally roll them in the breadcrumbs. Fry a few at a time in plenty of hot oil and drain on paper for frying.
