dinner · everyday
Sicilian arancine al ragù
Saffron rice cooked until it absorbs all its broth, cooled, shaped around a slow-cooked veal ragù with peas and cheese, breaded and fried until golden.
- Time
- 120min
- Steps
- 5
Ingredients
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Allergens
Contains milk and wheat.
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Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Ragù: soften the soffritto in the oil, brown the veal, add the wine, tomato paste, passata, nutmeg, salt and pepper. Simmer gently 1.5-2 hours until thick. Add the peas for the last 10 minutes. Cool.
-
2
Rice: bring the broth and saffron to a boil, add the rice, cover and cook on low without stirring until all the liquid is absorbed, about 18 minutes. Stir in the butter and pecorino and spread on a tray to cool completely.
-
3
With wet hands, flatten a handful of rice in your palm, add a spoon of ragù and a few cubes of cheese, and close into a ball or cone.
-
4
Dip in the flour batter, then roll in breadcrumbs.
-
5
Fry at 175°C (350°F) for 4-5 minutes until deep golden. Drain and serve warm.
