SICILIAN ARANCINI RECIPES

Steps:

• Cook rice with 1 teaspoon kosher salt according to package directions. Set aside to cool.
• Meanwhile, sauté sausage meat; cook until brown breaking up into pieces with a wooden spoon as it cooks. Add turkey and onions and cook until browned, breaking up as it cooks.
• Season with 3/4 teaspoon salt and black pepper to taste, then add peas and 1 cup sauce; simmer on low, covered, about 20 minutes.
• Preheat oven to 400°F.
• In a large bowl combine cooked rice, pecorino romano, eggs, and 1/2 cup tomato sauce and mix well. Rice should be a bit sticky.
• Spray a 9 x 13 casserole dish with cooking spray, making sure to spray sides too. Add 2 tbsp breadcrumbs to the dish and roll around to coat the bottom and sides.
• Take half of the rice mixture (a little more if needed) and cover the bottom of the dish and up the sides; press to form the bottom layer. Fill with the meat and peas.
• Top with 3/4 cup mozzarella cheese.
• Cover with remaining rice and press until even. Top with remaining sauce, remaining 2 tbsp breadcrumbs, and remaining 1/2 cup mozzarella.
• Cover with foil and bake 30 minutes, until hot. Garnish with parsley or basil if desired, cut into 8 pieces and serve.

Steps:

• For the rice
• Prepare the butter filling:
• Prepare the ragù:
• Prepare the arancini:
• Start with the preparation of the lega (batter):
• Shape the arancine:
• Fill the arancine:
• Fry the arancine: