Ingredients

• 250 g shelled millet
• 120 g white scamorza
• 4 eggs
• 2 red peppers
• chives
• bread crumbs
• extra virgin olive oil
• basil
• salt
• pepper

FOR THE ARANCINI
Boil the millet in boiling water for 20 minutes. Drain it and collect it in a bowl.
Knead it with 3 egg whites (keep the yolks), salt, pepper and 2 tablespoons of chives in spools.
Modeled the mixture into 20 balls of 3-4 cm in diameter, including in the heart of each a diced smoked cheese.
Beat the 3 yolks kept aside with 1 egg, pass the balls, then bread them in breadcrumbs.
Fry the mini arancini in a pan with plenty of oil for 2-3 minutes.

FOR THE SAUCE
Roasted the peppers in the oven at 200 ° C for about 35 minutes. Seal them in a bag for 10 minutes, then peel them.
Cut them flakes and blend them with 2 tablespoons of oil, salt and pepper. Complete with hand-chopped basil leaves.
Serve the arancini together with the sauce.

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