Sicilian Arancini with Meat Sauce

Name: Sicilian Arancini with Meat Sauce
Prep time: 120 min
Cook time: 90 min
Total time: 210 min
Yield: 12 Portionen
Ingredients: 500 g Mixed minced meat; 150 g Frozen peas; 50 g Tomato paste; 1 piece Onion; 1 piece Carrot; 1 costa Celery; 1 foglia Bay leaf; 40 ml Extra virgin olive oil; 1 pinch Salt; 1 spolverata Pepper; 50 g Grated Parmigiano Reggiano; 350 g Arborio rice; 1 l Vegetable broth; 30 g Butter; 1 packet Saffron; 100 g Diced mozzarella; 200 g Breadcrumbs; 200 ml Water; 100 g Flour; 1 pinch Salt; 1 q.b. Seed oil

Main course

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Cook Time

3 h 30 min

Servings

Difficulty

Hard

Prep Time

120 Min

This Thermomix® recipe for Sicilian Arancini with Meat Sauce is ready in 3 h 30 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

Sicilian arancini with meat sauce are a classic of Italian cuisine, perfect for a party or a special dinner. Preparing them takes a little time, but the result is an explosion of flavors that will win everyone over. The mixed meat sauce, enriched with peas, surrounds a stringy heart of mozzarella, all enclosed in a crispy saffron rice shell. I often prepare them for family parties and they always disappear in the blink of an eye! A tip? Prepare the meat sauce and rice in advance, so the assembly will be faster. They are delicious both hot and lukewarm.

Ingredients (21 ingredients)

500 g Mixed minced meat
150 g Frozen peas
50 g Tomato paste
1 piece Onion
1 piece Carrot
1 costa Celery
1 foglia Bay leaf
40 ml Extra virgin olive oil
1 pinch Salt
1 spolverata Pepper
50 g Grated Parmigiano Reggiano
350 g Arborio rice
1 l Vegetable broth
30 g Butter
1 packet Saffron
100 g Diced mozzarella
200 g Breadcrumbs
200 ml Water
100 g Flour
1 pinch Salt
1 q.b. Seed oil

Preparation (10 steps)

Preparation of the meat sauce

Thermomix® Setting

3 min/248°F/Speed 1 120

Start by preparing the meat sauce. Finely chop 1 onion, 1 carrot and 1 stalk of celery in the bowl. Add 40 ml of extra virgin olive oil and sauté for 3 Min./120°C/Speed 1.

180

Cooking the meat sauce

Thermomix® Setting

10 min/212°F/Speed 1 100

Add 500 g of mixed minced meat, a pinch of salt and a sprinkle of pepper. Cook for 10 Min./100°C/Speed 1 with the lid on, stirring occasionally with the spatula.

600

Adding peas and concentrate

Thermomix® Setting

45 min/212°F/Speed 1 100

Add 150 g of frozen peas and 50 g of tomato paste. Add 400 ml of water, mix and cook for 45 Min./100°C/Speed 1, stirring occasionally with the spatula. If necessary, add a little hot water.

2700

Finishing the meat sauce

Taste and adjust salt and pepper. If the meat sauce is a little acidic, add a pinch of sugar. Add 1 bay leaf and mix. Remove from the bowl and set aside.

Cooking the rice

Thermomix® Setting

13 min/212°F/Speed 1 100

In the clean bowl, pour 1 liter of vegetable broth, 350 g of Arborio rice, 1 sachet of saffron and 30 g of butter. Cook for 13 Min./100°C/Speed 1 without stirring, with the lid on.

780

Cooling the rice

Transfer the rice to a baking sheet and spread it out so that it can cool faster.

Preparation of the batter

Thermomix® Setting

10 sec/Speed 4

In the clean bowl, pour 200 ml of water, 100 g of flour and a pinch of salt. Mix for 10 Sek./Speed 4.

Assembly of the arancini

Take the meat and peas from the meat sauce with a slotted spoon and put them in a container. Add 50 g of grated Parmigiano Reggiano and mix. Take a full spoon of rice, put it on your hand and flatten it. Put a spoonful of meat sauce with peas and a cube of mozzarella. Close with a little more rice and give the classic cone shape by compacting the arancino between your hands.

Sealing the arancini

Prepare two shallow containers with 200 g of breadcrumbs and the container with the batter. Pass the arancini in the breadcrumbs, then in the batter, letting it drain for a few seconds before putting them back in the breadcrumbs.

Frying the arancini

Heat plenty of seed oil in a large saucepan. Fry the arancini until golden brown, turning them halfway through cooking. Drain them on absorbent paper to remove excess oil.