Page 7 - Book-TradiAliCulture-Sicily

Now, add tomato purée (10), add salt and pepper according to your taste and simmer with a
cover during 20 minutes.
At mid-cooking, add the garden peas (11-12) (if necessary, you can add a little warm water, so,
the sauce will be coagulated and not liquid).

When the peas are cooked, cut the caciocavallo in dices (13).
For the stuffing with ham, cut out ham (14) as well as the mozzarella (15) in dices.

Once the rice is completely cooled (it will take at least a few hours), with a soup spoon,
remove approximately 120 g rice, put it in the centre of the hand to form a basin (16). Pour
there a coffee spoon of ragout (17) and add some cheese dices (18).

Then, add some rice to cover and close the rice pellet (19) by giving it a ball or conical shape
(20). For the stuffing with ham, stuff each arancina (formed by approximately 130 g rice)
with ham dices and mozzarella (21).
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