- Cooking Time: 45 min
- Preparation Time: 40 min
- 400 g rice
- 1 package of saffron
- 4 eggs
- 40 g grated pecorino
- 250 g ground beef
- 4 tblspoons flour
- 4 tblspoons breadcrumbs
- 100 ml white wine
- 70 g peas
- 80 g tomato paste
- 1 onion, 1 carrot, 1 cellery stalk
- 100 g caciocavallo cheese (can be substited with provolone, mozzarella or soft pecorino)
- olive oil
- salt, pepper
- For ragù:
- Cook peas in a saucepan with 1tblsp of oil and 2 tblsp water for 10 minutes.
- Chop finely onion, carrot and celery and sautè for a few minutes with 3 tblspoons of olive oil and 3 sage leaves.
- Add the meat and stir fry, then add the wine and let it evaporate.
- In the end, add peas and tomato paste. Add salt and pepper to your taste
- and cook for about 40 minutes.
- In the meantime, boil rice until al dente.
- Drain and place in a bowl.
- Dissolve the saffron in 2 beaten eggs and add to the rice. Add pecorino as well, mix and let it cool.
- Cook peas in a saucepan with 1tbls of oil and 2 tblsp water for 10 minutes.
- Take a spoonful of rice and form a ball. Make a hole in the ball and put a tablespoon of ragù and a piece of cheese inside. Close with some more rice, forming a ball again. It helps if you wet your hands with water when doing this, as it can get real sticky.
- Dust the balls with flour, dip in the beaten egg and then coat with breadcrumbs.
- Deepfry in boiling oil until golden, place them on several layers of kitchen paper. Serve warm.
NotesThese "rice balls" are typical Sicilian dish, that varies from town to town - they can be round, oval or pear shaped, filled with ragù, prosciutto, only cheese, cheese and prosciutto, etc.
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