Ingredients
Arancini
400 g Pulled beef 250 g Arborio rice15 g cooked sautéed onion
100 ml white wine
5 g fresh parsley
10 g fresh chives
50 g parmesan cheese
100 g egg
100 g Breadcrumbs 80 g Wheat flourMarinara sauce
300 ml Aromatic pizza sauce 15 g Basil paste5 g leaf basil
Preparation steps
Weight for 4 portions – 1.6 kg
Arancini
In a pot, heat a little olive oil, add sautéed onions, then rice.
Pour in the wine and let it evaporate, repeating the process at least 3 times. Cook the rice by gradually adding water or broth until it softens (like for risotto).
In the cooked rice, mix in pulled beef, parsley, chives, and parmesan. Add salt and pepper, then cool the mixture.
Shape the cooled mixture into balls. Roll them in flour, then in beaten egg, and finally in breadcrumbs.
Fry the balls in deep oil until they become golden-brown and crispy. Remove them onto paper to drain excess oil.
Umak
In a pan, heat the tomato sauce, add basil paste, a little olive oil, salt, pepper, and fresh basil leaves. Briefly bring to a boil.
Tip
You can grate hard or semi-hard cheese of your choice or from the region you come from over the served arancini.