Arancine

recipe by Martino Ragusa

Ingredients for about 20 arancine

1 kg of originario rice (non-replaceable by others)
meat sauce for arancine
4 egg yolks plus one whole egg
2 sachets of saffron
50 g of butter
Approximately 50 g of primosale cut into small cubes (or Sicilian canestrato or caciocavallo cheese)
100 of grated Parmesan cheese
breadcrumbs
flour 00
olive oil for frying
salt
Cut primosale into cubes and keep a part. Cut the butter into cubes and bring to room temperature.
Boil the rice in salted water for 9 minutes after the resumption of the boil.
Put it on a marble slab and add Parmesan, saffron and butter.
Let it to cool at room temperature and add the egg yolks and the whole egg.
Make the arancina entering the sauce and 1 cube of cheese in a rice ball.
Pass it in order: in the flour. in the egg white beaten, in breadcrumbs.
Close arancina well and store in refrigerator until ready to fry.
Fry the arancini in deep oil until they are golden brown.
Put them to drain in a colander, then pass it in a tray covered with paper and keep them warm in the oven switched off and squinted until ready to serve.

The sauce for the arancine

200 g of beef meat in one piece
200g minced beef
150 g of minced pork
100 g of onion
30 g of celery
1 clove of garlic
500 ml of tomato puree
100 g of tomato concentrate
200g peas (net weight)
1 cup dry Marsala wine
half cup dry white wine (80 cc)
2 tablespoons oil for frying
1 teaspoon of sugar
extra virgin olive oil
black pepper
salt
Chop the onion and celery.
Heat 3 tablespoons of oil in an earthenware pot and sauté the piece of meat until golden.
Remove from the pan and keep it a part.
Wilt into the cooking liquid the chopped onion and celery for 15 minutes over low heat.
Add the ground meat and let cook over low heat for 10 minutes.
Turn up the heat, bring together the whole meat, browned well from 3 to 6 minutes, depending on the type of pan.
The browning is achieved when it is essential to wet.
Add salt, pour in the Marsala wine and let it evaporate in about 1 minute.
Then add the wine and let it evaporate in 5 minutes.
Stir in the tomatoes puree, the concentrate diluted with water, pepper and start cooking.
At the start of the boil, put the heat to low and partially cover the pan.
The sauce will be ready after 3 hours.
After 1 hour, remove the whole piece of meat from the heat, let cool and cut into cubes.
Gather diced meat to the sauce.
Continue cooking over low heat and pan partially covered.
Season with salt.
Add water sometimes if needed.
Keep the sauce rather narrow, 20 minutes before the end add the peas, also frozen.
Finish cooking in the pan uncovered.
Remove the sauce from fire.
Pour it into a container, let it cool and let in the fridge for a few hours.

This is the recipe of my great-aunt Giuseppina, great cooker from the past century.