My favorite scents and colors

My favorite scents and colors

Saturday, April 14, 2012

Rice cake / Arancini / Easter

This recipe is a specialty of the Basilicata region and was already prepared from my mother since she was a young girl. Once cooked you can eat it for five days without problems.

The ingredients are simple: 300 gr flour 00, 200 grams of rice for risotto, 5 eggs, 50 gr of Pecorino and 50 gr of Parmesan cheese, 1 clove garlic, extra virgin olive oil, parsley, water, salt and pepper.

Mix the flour with 2 eggs, water, a trickle of olive oil, salt, for 10 minutes, then spread it evenly with a rolling pin until finely as the cake and set aside. Afterwards you cook the rice in boiling water until cooked and let cool.

Once cooled, add 2 eggs and cheese and mix it in a bowl. After that, on a board, take the dough and lay the rice on one half covering the other. Be sure to close the edges. On the surface brush the egg yolk and bake in preheated oven for 40 minutes

These arancini I have prepared for Easter. They are also easy to prepare and beautiful crispy :) I've baked them in the oven.

The ingredients are: 250 grams of rice for risotto, 1 mozzarella into cubes, 100 grams of peas, 2 egg yolks, 80 g of cooked ham, 2 chopped parsley, 50 g of Parmesan and pecorino cheese, 100 gr of breadcrumbs and tomatoes.

Boil the rice, peas and leave to cool. Then add egg yolks, parsley, ham, peas and cheese. With his hands formed of balls and stuffed with a tomato and a cube of mozzarella, then mash them in bread crumbs. Bake in oven for 20 minutes.

Enjoy your meal and have a great weekend!

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