Arancini

IMG_5872ARANCINI AL PISTACCHIO & PANCETTA 

250 g Risotto “roma” or  Canaroli

1 litre of vegetable broth

40 g of Pistachio food processed in olive oil – OR as an alternative a pistacchio pesto.

20 g pancetta  – diced

1 mozzarella ball – roughly chopped

4 eggs beaten

1 kilo of  stale breadcrumbs

2 litres of Peanut / Sun flower / or any high temp .Vegetable oil.

Add in your frying pan , a nice lug of olive oil and heat . Then add your raw rice and coat well at high heat . Slowly then add your vegetable broth , mixing well at all times being carful so  it does not stick . It’s the same preparation as a risotto and we want to get the rice and nice sticky , starchy consistency and continue this process  until the rice is cooked. 

Add mid way add you processed pistacchio paste and the colour of your rice gets to nice green colour.

Once your rice is cooked add a nice generous amount of olive oil ,  and  you can see that the risotto has a nice gooey consistency , spread it over a large surface to let it rest and cool down. ( this is to quicken the cooling process) .

Once cooled down , create medium size ball (slightly smaller than a tennis ball ) . 

Once finished , one by one , create a small birds nest with every ball , and add a piece of speck and mozzarella (not too much ) and then close up the balls . Do the same with each ball.

Now with your filled rice balls ,  roll them first in flour “oo ”  then  beaten eggs and then in your breadcrumbs.

In a deep frying pan , add your rice  balls to hot frying oil – we used sun flower oil – peanut oil is also good.

 

ARANCINI AL RAGU x 4 

250 g Risotto “roma” or  Canaroli

1 litre of vegetable broth

2 sachets of saffron

Ragu – ( see below rage recipe )

 

1 mozzarella ball – roughly chopped

4 eggs beaten

1 kilo of  stale breadcrumbs

2 litres of Peanut / Sun flower / or any high temp .Vegetable oil.

Add in your frying pan , a nice lug of olive oil and heat . Then add your raw rice and coat well at high heat . Slowly then add your vegetable broth , mixing well at all times being carful so  it does not stick . It’s the same preparation as a risotto and we want to get the rice and nice sticky , starchy consistency and continue this process  until the rice is cooked. 

Add mid way add you saffron the colour of your rice gets a nice intense yellow color. 

Once your rice is cooked add a nice generous amount of olive oil ,  and  you can see that the risotto has a nice gooey consistency , spread it over a large surface to let it rest and cool down. ( this is to quicken the cooling process) .

Once cooled down , create medium size ball (slightly smaller than a tennis ball ) . 

Once finished , one by one , create a small birds nest with every ball , add the ragu and a piece of mozzarella cheese. 

Now with your filled rice balls ,  roll them first in flour “oo ”  then  beaten eggs and then in your breadcrumbs.

In a deep frying pan , add your rice  balls to hot frying oil – we used sun flower oil – peanut oil is also good.

Ragu sauce :

1 Kilo of mixed minced meat – 50% beef  and 50% pork 

1 litre of Tomato sauce * see below to do fresh or you can use 1 jar of Tomato passata (our favorite suggestion would be Ciro make ) 

1 carrot finely chopped

1 sprig onion or normal onion chopped

plenty of basil 

1 glass of red wine 

100 g of cooked  peas 

Extra virgin olive oil

To make your fresh tomato sauce 

2 carrots chopped in quarters

2 shallot onions chopped in quarters

2 Tbs basil finely chopped

400 g of Piccadilly tomatoes – cut in half 

  • Place in a frying pan the tbs olive oil, carrots, onions, basil and start frying at low -medium heat for  10-15 minutes .
  • Add the tomatoes and rock salt .
  • Cover your saucepan and leave for half 20-30 minutes on low heat
  • Once the tomatoes are lovely and soft, turn off the heat. 
  • Purify your sauce , using the emulix (food mill)  getting rid of the vegetables and skins, leaving just the tomato sauce.

To make the ragu 

In a pan add some oil
Add Carrots and shallots and gently fry
Add the minced meat and continue frying until brown
Add the red wine and let evaporate
Then add the tomatoes sauce with plenty of basil throughout your cook the sauce
Add you peas and on low heat let cook for 2-3 hours