Snac Aranchini

Snac Aranchini


Olive oil 3 tablespoons
½ onion head
½ carrot pieces
Celery pieces ½
Minced beef 100 g
Minced pork 100g
Tomato Sauce 220 ml
Tomato paste 2 tsp
Red onion 1 clove
Arborio rice 250g
Saffron pinch
Grated Parmesan cheese 2 tablespoons
Salt to taste
Ground black pepper to taste
Wheat flour 40g
Egg chicken 2 pieces
Rusk bread 400 g
Butter to taste


1 tablespoon olive oil in a frying pan heat up, add the chopped onion, celery and carrots. Extinguish 10 minutes, add the minced meat and cook two, stirring occasionally, 10 minutes. Pour the tomato sauce and add pasta, reduce heat to low and simmer another 40-45 minutes. Cool.
2. On the remaining olive oil, fry the chopped red onion 10 minutes, add the rice, stir, add the saffron and a half cups of water. Bring to a boil, cover and remove from heat and leave for 20 minutes. Then, stir in the Parmesan, salt and pepper. Put rice in a bowl and cool.
3. Mix the flour, eggs and half a cup of water in a bowl, pour into a separate container crackers. A teaspoon of rice to stretch the palm in the cake, the center put a little stuffing and wrap, blind neat ball. Dip in egg mixture and roll in breadcrumbs. Just slap the rest arancini. Vegetable oil in a deep frying pan heat up to 180 degrees and fry the arancini portions to bright crust shift on paper towels and leave for five minutes before serving.

Snac Aranchini. Recipe:

Posted in Snacks
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