{"id":5687,"date":"2014-10-31T04:10:19","date_gmt":"2014-10-31T03:10:19","guid":{"rendered":"http:\/\/www.albacio.it\/?p=5687"},"modified":"2014-11-13T18:14:51","modified_gmt":"2014-11-13T17:14:51","slug":"arancine","status":"publish","type":"post","link":"https:\/\/www.albacio.it\/en\/arancine\/","title":{"rendered":"Arancine"},"content":{"rendered":"

recipe by Martino Ragusa<\/a><\/span><\/p>\n

Ingredients for about 20 arancine<\/p>\n

1 kg of originario rice (non-replaceable by others)
\nmeat sauce for arancine
\n4 egg yolks plus one whole egg
\n2 sachets of saffron
\n50 g of butter
\nApproximately 50 g of primosale cut into small cubes (or Sicilian canestrato or caciocavallo cheese)
\n100 of grated Parmesan cheese
\nbreadcrumbs
\nflour 00
\nolive oil for frying
\nsalt
\nCut primosale into cubes and keep a part. Cut the butter into cubes and bring to room temperature.
\nBoil the rice in salted water for 9 minutes after the resumption of the boil.
\nPut it on a marble slab and add Parmesan, saffron and butter.
\nLet it to cool at room temperature and add the egg yolks and the whole egg.
\nMake the arancina entering the sauce and 1 cube of cheese in a rice ball.
\nPass it in order: in the flour. in the egg white beaten, in breadcrumbs.
\nClose arancina well and store in refrigerator until ready to fry.
\nFry the arancini in deep oil until they are golden brown.
\nPut 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.<\/p>\n

The sauce for the arancine<\/p>\n

200 g of beef meat in one piece
\n200g minced beef
\n150 g of minced pork
\n100 g of onion
\n30 g of celery
\n1 clove of garlic
\n500 ml of tomato puree
\n100 g of tomato concentrate
\n200g peas (net weight)
\n1 cup dry Marsala wine
\nhalf cup dry white wine (80 cc)
\n2 tablespoons oil for frying
\n1 teaspoon of sugar
\nextra virgin olive oil
\nblack pepper
\nsalt
\nChop the onion and celery.
\nHeat 3 tablespoons of oil in an earthenware pot and saut\u00e9 the piece of meat until golden.
\nRemove from the pan and keep it a part.
\nWilt into the cooking liquid the chopped onion and celery for 15 minutes over low heat.
\nAdd the ground meat and let cook over low heat for 10 minutes.
\nTurn up the heat, bring together the whole meat, browned well from 3 to 6 minutes, depending on the type of pan.\"arancina-n\"<\/a>
\nThe browning is achieved when it is essential to wet.
\nAdd salt, pour in the Marsala wine and let it evaporate in about 1 minute.
\nThen add the wine and let it evaporate in 5 minutes.
\nStir in the tomatoes puree, the concentrate diluted with water, pepper and start cooking.
\nAt the start of the boil, put the heat to low and partially cover the pan.
\nThe sauce will be ready after 3 hours.
\nAfter 1 hour, remove the whole piece of meat from the heat, let cool and cut into cubes.
\nGather diced meat to the sauce.
\nContinue cooking over low heat and pan partially covered.
\nSeason with salt.
\nAdd water sometimes if needed.
\nKeep the sauce rather narrow, 20 minutes before the end add the peas, also frozen.
\nFinish cooking in the pan uncovered.
\nRemove the sauce from fire.
\nPour it into a container, let it cool and let in the fridge for a few hours.<\/p>\n

This is the recipe of my great-aunt Giuseppina, great cooker from the past century.<\/p>","protected":false},"excerpt":{"rendered":"

Sorry, this entry is only available in Italiano<\/a>.<\/p>\n","protected":false},"author":7,"featured_media":5689,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[796],"tags":[841,845,799,800,853,852,837,838],"class_list":["post-5687","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-2","tag-antipasti","tag-appetizers","tag-main-course","tag-primi","tag-rice","tag-riso","tag-sicilia","tag-sicily"],"_links":{"self":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/5687","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/comments?post=5687"}],"version-history":[{"count":0,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/5687\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media\/5689"}],"wp:attachment":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media?parent=5687"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/categories?post=5687"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/tags?post=5687"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}