- 200 grams of rice
- 200 grams of minced meat
- 50 g butter at room temperature
- 2 mozzarella
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons of grated turnips
- 1 egg
- Oil for frying
Boil the rice (it should be well advanced on the day before that too), drain and place in a bowl, sauté the meat over high heat in a nonstick skillet and add to rice with grated Parmesan cheese, softened butter, cheese and turnips mix well.
At this point, formed into balls of equal size, bucatele thumb, you introduce the mozzarella cut into cubes and close them in order to seal them, roll them in flour, then in beaten egg and finally in breadcrumbs.
Heat a saucepan half full of vegetable oil and, when temperature, tuffateci your arancini: When will be the beautiful golden drain on paper towels and arrange on a serving plate with the individual basin of tomatoes.