The town of Contessa Entellina

Foods and cook recipes Contessa Entellina

Rice balls


Common rice kg. 1 minced veal gr. 600 gr raisins and pine nuts. 50 (or peas gr. 200 net) mortadella gr. 100 gr grated cheese. 100, primosale gr. 200, a cup of tomato sauce, 1/2 cup white wine, tomato extract a teaspoon, 2 eggs, salt, pepper, bread crumbs gr. about 200. flour gr. 200

Rice balls


Boil the rice like pasta, in salted water. Drain in a bowl and season with two or three tablespoons of olive oil, sauce, grated cheese, pepper. Pour the wet marble and let it cool for a few hours.

Fry the onion in a pan with a knob of extract, add the meat, raisins and pine nuts and blended with the wine. Let simmer on low heat for about twenty minutes and add the cooked sausage into small pieces and primosale into cubes.

To make arancini with a fork take a little rice paved it and put it into a basin on the left hand, making sure that we create a groove deep enough to put the filling.

Pour in the crook a heaping tablespoon of meat and try to close the arancina clenching his fist and lining up the edges of the rice. If necessary, use another bit of rice.

Modeled with hands arancina until a round ball and very compact the size of a tangerine. Pass it to flour, beaten egg and breadcrumbs and fry in a pan covered with oil. Serve hot.

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