Italian cooking recipes, Arancini di Riso, Italian Cooking School, Hotel Sorrento Italy,
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Top > Cooking School Italy > Hotel Sorrento Italy > Italian cooking recipes

Arancini di Riso
(Rice Balls)

Active Work Time 40 minutes; Total Prep Time 2 hours
Serves 6
Sorrento Cooking School 500 grams rice
60 grams Pecorino cheese, grated
Pinch saffron, diluted in ½ cup hot water
3 eggs
100 grams fresh peas, shelled
20 grams dried mushrooms, reconstituted in hot water
½ liter Bolognese sauce (pre-prepared)
¼ cup fresh basil, chopped
Salt
120 grams mozzarella, diced into 2-centimeter cubes.
All purpose flour
2 cups breadcrumbs
Vegetable oil


Sorrento Cooking School 1. Cook rice in boiling salted water until al dente. Drain; turn out rice on flat work surface. Let cool.
2. Add Pecorino cheese, diluted saffron and 2 beaten eggs; mix well. Form half balls about 3 centimeters thick. With finger make depression in centers. Set aside.
3. Blanch peas; drain; set aside.
4. Drain mushrooms; squeeze out excess water; chop fine.
5. In saucepan, combine meat sauce, peas, mushrooms, basil and dash of salt to taste. Heat over medium heat about 5 minutes or until hot.
Sorrento Cooking School 6. Carefully spoon sauce into depressions of rice balls. Add diced mozzarella. Form other half of ball with rice mixture. Seal with hands, working into pear-shaped croquette. Be sure to keep filling in the center.
7. Dredge croquettes lightly in flour; dip in beaten egg; roll in breadcrumbs.
8. In large frying pan, heat generous amount of oil about 2 minutes or until very hot.
9. Add rice balls; fry until golden brown, turning often. Remove from pan; drain on paper towel. Serve immediately.

BOLOGNESE SAUCE

3 tablespoons olive oil
4 celery sticks, diced
4 carrots, diced
4 small yellow onions, diced
2 cloves garlic, sliced
5 bay leaves
500 grams beef, minced
500 grams pork, minced
1½ cups white wine
400 grams tomato paste
1 liter water

1. In large saucepan, heat olive oil over high heat 1 minute or until hot.
2. Reduce heat to medium. Add diced vegetables, onions, garlic and bay leaves; mix well. Cook vegetables 15 minutes or until they are very soft and break down.
3. Add meat; sauté 10 minutes or until completely cooked.
4. Add wine; cook 2 minutes
5. Add tomato paste, water, salt and pepper to taste. Cook over medium/low heat for 30 minutes.

Visit our Cooking School in Sorrento and learn the simple Italian cuisine.
For further assistance, Please Contact US

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HOTEL SOLELUNA & MAMI CAMILLA COOKING SCHOOL
VIA MADONNA DI ROSELLA,31 - 80063
Piano di Sorrento,Naples Italy
Tel+39 081 8787287
Fax+39 081 8774574
info@mamicamilla.com

      
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