I recently bought Eva and Harper’s cookbook, The Italian Family Kitchen, and this is the first recipe I have tried. Eva and Harper are the creators behind the YouTube channel Pasta Grammar. We have been watching it for years and hope to do their tour to Dasa, Italy someday.
Here is the recipe for the delicious fried balls of rice stuffed with goodness:
Ingredients:
3 TBS extra-virgin olive oil
1/4 white onion, diced
1/2 carrot, diced
1/2 celery, diced
4 ounces ground beef
4 ounces ground pork
2 bay leaves (I only used one)
Pinch of ground cloves
5 tsp salt, plus more to taste (I used 2 tsp)
Freshly ground black pepper
1/4 cup white wine
2 TBS tomato paste
1 cup warm water
1/3 cup frozen peas
1/2 cup grated caciocavallo or sharp provolone cheese (I used Parmigiana Reggiano from Italy)
2 cups arborio rice
1/4 tsp saffron
1/4 cup unsalted butter (I used salted butter)
2/3 cup all-purpose flour
Bread crumbs
Vegetable oil for frying
Directions:
Heat olive oil and sauté onion, carrot and celery until tender. Add the ground meat and cook until browned while breaking it up into crumbles. Stir in the bay leaf, cloves and salt and pepper to taste.
Add the wine and bring to a simmer for 4-5 minutes or until most of the excess liquid has evaporated. In a small bowl, dissolve the tomato paste into the warm water. Stir the diluted tomato paste into the meat mixture.
Partially cover and bring to a simmer for 30 minutes. Stir in frozen peas and simmer again for another 30 minutes. The ragu should be dry. Turn off the heat and stir in the cheese. Let this cool to room temperature.
While you are cooking the ragu, combine the rice, saffron, butter and salt with 4 cups of water and bring to a simmer. This is where I became worried about putting in 5 tsp of salt. Because I used salted butter, I made the decision to use 2 tsp of salt instead. Cover and cook until water is absorbed and rice is done.
Spread the rice flat onto a large, rimmed baking sheet and let it cool to room temperature.
Once everything is room temperature, place the flour in a bowl and mix in just enough water to make a thin batter. Place bread crumbs on a plate.
Wet your hands and scoop a large handful of rice, then flatten the rice into your palm. Press a shallow depression into the center and place a heaping tablespoon of ragu inside. Cover the ragu with another handful of rice and press the arancini closed into a smooth, round ball. Roll the ball into the batter and then into the breadcrumbs.
Fill a large, deep pan with 4 inches of vegetable oil and heat to frying temperature. Work in batches to give the arancini space within the pan you are using. Gently turn frequently. Once all sides are golden brown place on a plate with paper towel to drain the oil. Let cool for a few minutes.
These are really good with a nice marinara.
Buon appetito!
