¼ lb. Tuma (Sicilian unsalted sheep's milk cheese) or Mozzarella, cut into small cubes
3½ c. Gordon Choice All-Purpose Flour
1 ct. Gordon Choice Egg
as needed Water
2 lb. Gordon Choice Fine Bread Crumbs
as needed Gordon Choice Vegetable Oil, for deep frying
Recipe Preparation
PREPARE THE RICE:
Boil the stock in a pan.
Add the rice, salt and saffron, bring back to a boil.
Cook for about 15 minutes, until the rice is tender and the liquid has been absorbed.
Remove from the heat, leave to rest for a minute, then quickly beat in the Pecorino.
Set aside to cool
PREPARE THE FILLING:
Heat a little olive oil in a pan.
Add the onion, carrot, celery and cook gently until soft.
Add the meat.
Season with salt and pepper.
Cook for a few minutes.
Add the wine and let it bubble up to evaporate the alcohol.
Add the canned tomatoes and cook gently for 1 hour. You need the sauce around the meat to be quite thick.
Set aside to cool down.
Stir in the peas and the cubes of cheese.
PREPARE THE PASTELLA:
Beat the flour, egg and water in a bowl.
Place the breadcrumbs in a separate bowl.
PREPARE THE ARANCINI:
Wet your hands to stop the rice from sticking, then take a tangerine-size ball of rice and press the center to make a hollow well.
Spoon in a little of the meat filling then close the rice around it to form a ball.
Dip each one into the flour mixture and then into the breadcrumbs, making sure they are completely covered in crumbs, pressing lightly so the crumbs cling.
Heat 3 inches of vegetable oil in a large pan, making sure the oil doesn’t fill more than a third of the pan. The oil must be hot (340°F, but not smoking) before you add the arancini.
Fry the arancini in batches (do not overcrowd the pan), moving them around until they are golden brown.
Drain well on paper towels or a rack and serve hot.
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