Tag: Arancini

Mini cheese millet arancini recipe with pepper sauce – Italian Cuisine

Ingredients

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

Duration: 1 h 30 min

Level: Medium

Doses: 4 people

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.

Incoming search terms:

Recipe Arancini of rice with meat sauce – Italian Cuisine

Ingredients

500 g rice
150 g shelled peas
100 g chicken giblets
100 g minced veal pulp
70 g butter
2 eggs
1 onion
bread crumbs
cheese
parsley
basil
saffron powder
flour
tomato concentrate
peanut oil
extra virgin olive oil
salt
pepper

Duration: 2 h

Level: Middle

Dose: 6 people

To prepare rice arancini with meat sauce, clean the chicken giblets and cut into small pieces. Brown them together with the veal pulp and the peas in a pan with 3 tablespoons of extra virgin olive oil, a knob of butter and the sliced onion.
Add after 5 minutes 1 tablespoon of tomato paste diluted in 400 g of water and seasoned with chopped parsley and basil. Salt, pepper and cook for about 1 hour, until the ragù has dried.
Bake the rice in 1 liter of boiling salted water, until it has completely dried (it will take about 10 minutes). Turn off and season with 50 g of butter, 1 sachet of saffron and 3 tablespoons of grated caciocavallo.
formed arancini with rice, lukewarm, (usually have a pear shape) and fill them with 1 spoonful of ragù; close them and pass them in the flour.
Intingeteli in 2 beaten eggs, then pass them in the breadcrumbs.
Fry arancini in plenty of hot peanut oil, for about 5 minutes, until golden brown. Drain them on kitchen paper.

Sweet Arancini Recipe – Italian Cuisine – Italian Cuisine

Ingredients

200 g milk bread (preferably stale)
200 g orange juice
150 g white flour
80 g icing sugar
3 pcs yolks
1 pc egg
vanillin and baking powder
2 pcs oranges
orange liqueur
breadcrumbs
fry oil

Duration: 1 h

Level: Easy

Dose: 8 people

For the recipe for sweet arancini, cut the bread into cubes, put them in a bowl with the peel of the oranges (only the external part) washed and grated and with the orange juice, leaving them to soak.
Then add 150 g of flour, 80 g of powdered sugar, 2 teaspoons of yeast, a sachet of vanillin, the yolks and a splash of liqueur. Knead the mixture with a wooden spoon, until it is homogeneous, then take it in small quantities to make balls as big as a walnut.
Pass them lightly in the flour, then in the beaten egg and in the breadcrumbs, then fry them in plenty of hot oil. Remove them with the slotted spoon, pass them to drain on a sheet of special kitchen paper, sprinkle them with plenty of icing sugar and serve hot, also accompanied with vanilla sauce.