Ciao Chow Linda

Arancine

Cuisine: Sicilian

Author: Michael Sampson from Anna Tasca Lanza Cooking School

Ingredients

• cold, cooked arborio rice to which you have added some saffron, a little parmesan cheese and butter and salt to taste.

• For the Béchamel Sauce:

• 2 1/2 tablespoons of butter (40 grams)

• 1/3 cup flour (40 grams)

• 1 cup milk (1/2 liter)

• salt, pepper to taste

• 1/2 cup parmesan cheese (50 grams)

• To stuff the center of the arancine:

• provola or mozzarella cheese, cut into small cubes

• small bits of ham (prosciutto cotto or cooked ham)

• bread crumbs

• hot oil to fry the arancine

• 00 flour (or regular flour)

Instructions

1. Prepare the cooked rice ahead of time and leave it to cool.

2. To make the béchamel:

3. Melt the butter and add the flour. Cook the two together a couple of minutes until sizzly, then add the milk until you get the consistency you want. Then add salt, pepper and parmesan cheese. It should be on the thick side, and it’s best if you let it rest in the refrigerator overnight.

4. Spread a large spoonful of the cooked rice in the palm of your hand. It helps if you wet your hands first.

5. Take a spoonful of the béchamel and some of the diced ham and provoke or mozzarella cheese and place in the center of the rice that you have spread out in your other hand.

6. Using your fingers and palm, shape the rice around the filling, into a sphere, covering all the filling.

7. Roll the shaped arancina in a mixture of half breadcrumbs and half semolina flour.

8. Fry in oil about 190 degrees until browned on the outside.