
How to make Ragu and Pecorino Arancini.
Ingredients: Makes 36
For the ragu:
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 sprig rosemary, leaves minced
- 8 ounces/225 grams ground beef
- 8 ounces/225 grams pork sausage, casings removed
- ⅓ cup/80 ml red wine
- 1 cup/260 grams tomato paste
- kosher salt, to taste
For the arancini:
- 4 cups/815 grams arborio rice
- kosher salt, to taste
- 2 sachets/2 teaspoons safflower or saffron pistils
- 2 cups/500 grams meat ragu
- 5 ¼ ounces/155 grams/1 cup Pecorino, cut into 1 ½ centimeter cubes
- 2 cups/275 grams (00) wheat flour
- 2 cups/230 grams plain breadcrumbs
- peanut oil, for frying
Directions:
- Heat the oil in a large saucepan over medium heat.
- Add the onion and rosemary and cook until soft, about 2 minutes.
- Add the ground beef and sausage and cook, breaking up the pieces with a wooden spoon, until golden, 7 to 8 minutes.
- Add the red wine and cook until reduced by half, about 1 minute, then add the tomato paste and cook until thick, about 5 minutes.
- Season with salt and cool completely.
- Soak the saffron in 2 spoonfuls of warm water overnight.
- The next day, discard the pistils and save the water.
- Bring 5 cups/1.18 litres of water to a simmer in a large saucepan over medium-high heat.
- Add the rice and season with salt.
- Lower the heat to maintain a low simmer and cook, stirring often, until al dente, about 30 minutes.
- Add the saffron water and stir to combine.
- Lay the rice in an even layer on a sheet tray to cool.
- Once the rice has cooled and using wet hands, form into 36 (2 ounce/60 gram) balls.
- Fill each ball with about 1 tablespoon of ragu and 1 cube of cheese.
- In a medium bowl, whisk together the flour and 2 cups/100 ml of cold water.
- The batter should be quite thick, similar to a crepe batter.
- Place each arancine in the batter, then roll it in the breadcrumbs.
- Heat 2-inches peanut oil in a large saucepan until a deep-fry thermometer reads 350°F/180°C.
- Working in batches, fry the arancini until golden on the outside, about 5 minutes.
- Using a slotted spoon, transfer to a paper towel-lined plate and season with salt.
- Serve and enjoy!
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