Page 6 - Book-TradiAliCulture-Sicily

Preparation with a stuffing with ragout or ham

To prepare rice pellets, start by boiling rice in 1.2 salted boiling water L (1) so that, after
cooking, the water is completely absorbed (the starch remains in the pot and thus, you will
obtain a very dry and compact rice). Cook during approximately 15 minutes, then dissolve
the saffron in a little water and merge it to the cooked rice (2). Mix with butter (3).

Add grated cheese (4) and mix the whole well. Pour and spread out rice over a broad plate
(5) and recover it with a plastic film. Let it completely cool. The film prevents the surface of
the rice from drying.
In the meantime, care for the stuffing: the meat ragout.
Peel and cut finely onion, carrot and celery (6).

Brown the onion, the carrot and celery chopped in a frying pan with 2 soup spoons olive oil
and butter (7), then add chopped veal and ham (8); brown at high heat, then add the wine
(9) and let it evaporate.

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