Crisp fried Italian rice balls with tomato sauce "Arrancini Pomodoro"
- Main Ingredient: Cereals Tomatoes
- Preparation: Fried
- Course: Appetizers
- Cuisine: Italian
- Yield:
Crisp fried Italian rice balls with tomato sauce "Arrancini Pomodoro" ingredients
- 50 g Butter, cooking
- 100 g Onions
- 200 g Rice, vialone
- 3⁄5 chicken stock
- 1 seasoning (salt+pepper)
- 1 dl Wine, white
- 50 g Cheese, Parmesan grated
- 3 g saffron
- 100 g Cheese, Mozarella
- 50 g Bread crumbs
- 1⁄2 Tomato sauce Les Roches
- 20 g basil, fresh
Cooking Crisp fried Italian rice balls with tomato sauce "Arrancini Pomodoro"
1. SAUTE CHOPPED ONIONS IN BUTTER ADD RICE AND CONTINUE SAUTEING DEGLAZE WITH WHITE WINE ADD STOCK AND BRING TO BOIL ADJUST SEASONING COVER AND BOIL FOR 15 - 18 MINUTES ADD PARMESAN CHEESE AND COOL THEM DOWN IN THE FRIDGE FORM SMALL BALLS AND STUFF THEM WITH MOZARELLA CUBES TURN THE BALLS IN BREAD CRUMBS AND DEEP FAT FRY THEM SERVE THEM ON TOP OF TOMATO SAUCE GARNISH WITH BASIL LEAF.
Post new comment