Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Sicilian Rice Balls




Source of Recipe


Internet


List of Ingredients




2 cups rice, unwashed, long grain enriched sticky rice
3 cegg, beaten
3/4 cup grated Parmesan cheese
1/4 cup butter
salt/pepper
extra virgin olive oil for frying

FILLING
2 garlic cloves, chopped
1 onion, chopped
2 Tbsp. extra virgin olive oil
1/2 lb. lean ground beef
salt/pepper
1 lb. mushrooms, sliced (optional)
1 cup crushed tomatoes
1 tsp. allspice (optional)
1/4 cup white wine (optional)
1 cup frozen peas
1/2 cup grated Parmesan cheese


Recipe



To bind Arancini, set aside 1 cup flour, 2 eggs, 2 cups of fine bread crumbs. Bring 5 cups of water a 1 tsp. salt to boil. Add rice, stirring well, cook about 15 minutes to al dente. Must not be cooked soft. Drain well. Add 3 eggs, grated cheese, butter, salt and white pepper; set aside to cool. (May be refrigerated overnight.) Saute garlic and onion in olive oil, add meat, salt and pepper to brown slightly, add mushrooms, saute a few minutes more. Add tomatoes, allspice and wine, let simmer 15-20 minutes, add frozen peas. Turn up heat and stir well to thicken and dry for 5 minutes. Add grated cheese. Form Arancini by placing 2-3 tablespoons of rice in the palm of your hand, make a dent in the middle, fill with a generous teaspoon of the meat filling. Cover the filling with more rice, sealing the edges and forming into a ball. Should be between 2 1/2" to 4" in diameter. No filling should show. Bind Arancini by rolling in flour, then 2 beaten eggs, then in bread crumbs, set aside on a rack to dry as you make others. Deep fry, a few at a time, in hot oil 375 degrees. Must be enough oil to cover then completely. Fry to a golden brown. Lift out with a slotted spoon and drain on paper towel. Set in a warm oven for 10 minutes to dry before serving.