Page 5 - Book-TradiAliCulture-Sicily

Ingredients :

Ingredients for 20 arancine:

1 kg rice twelve-carat alloy
1.5 liter vegetable stock
1 leek or 1 average white onion
1 sachet saffron
30 g butter
50 g grated Parmesan cheese or caciocavallo
3 soup spoons extra virgin olive oil
salt according to taste
Various alternatives

For a stuffing with veal ragout: For a stuffing with swordfish and
aubergines:
200 g chopped veal
200 g ground pork 1 kg rice
tomato sauce. 1 liter and half of fish stock.
300 g fresh or frozen peas. 2 leeks
1 carrot 1 sachet saffron
1 celery 30 g butter
1 average white onion 3 soup spoons extra virgin olive oil
1 glass of red wine salt and pepper
olive oil. 600 g swordfish
500 g aubergine

For a stuffing with ham

60 g cooked ham
120 g mozzarella

For breadcrumbs:

100 g flour
salt and pepper
one half-liter water
300 g breadcrumb for breadcrumbs
grape-pip oil for the crackling

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