Arancini - Ingredients: 500 grams of rice, 1 teaspoon of saffron, 3 tablespoons of grated pecorino chees, 5 eggs, 200 gr. breadcrumbs, flour, vegetable oil, salt.
Ingredients for the filling - 250 gr. minced meat, 100 gr . peas, 1 onion, 1/2 celery stalk, 1/2 carrot, 3 tablespoons extra virgin olive oil, 1 tablespoon butter, dry white wine, 2 tablespoons of tomato paste, 100 g. salt or fresh cheese, salt and pepper.
Preparation - Boil the rice in a pot of salted water adding, during the boiling, the saffron. When it’s ready, and yellow thanks to the saffron, add two or three tablespoons of olive oil and grated cheese. Turn the whole thing with a spoon and let sit while you prepare the filling.
Fry the onion, celery and carrots, when it begins to brown add the meat making it brown and then gently blend it with a bit of white wine. After drying the cooking, add the peas and cook for a few minutes. Then add a cup of hot water, in which we will loose the tomato paste, and cook for about 40 minutes.
At this point you can take and make rice balls the size of a small orange, or, if you want, you can dial the classic triangle shape. With a spoon, help yourself to stuff in the most central part of the arancino the meat sauce with peas. Cover with some rice and reformed the arancino. Pass the arancine in flour and then in beaten egg with a pinch of salt. Then pass in the breadcrumbs and carefully fry in olive oil, until you obtain on the cooking orange color.