#arancini

Kurz gesagt: Delicious!

Cooking Class recipes

Recipe for 12 arancini:

• Carnaroli rice 250g

• Vegetable broth to cook the rice (about 10 minutes)

• Saffron 2 sachets

• Parmesan cheese to taste

• Diced cheese 120g

• For the batter: 00 flour + Water

• Toasted breadcrumbs

• Sunflower oil

Procedure:

Put the rice to boil in the stock, add salt, as soon as it cooks add the saffron and Parmesan cheese, spread out on a baking tray and leave to cool.

Then take the rice and with damp hands form the arancini, put the cheese inside, immediately afterwards dip them in the batter and then in the breadcrumbs.

Fry them at a temperature of about 175°.

Recipe for fresh homemade pasta

Maccheroni for 4 people:

• 500g durum wheat flour

• 250g water

Mix slowly flour with water.

Knead until the right consistency is reached.

Shape the macaroni with knitting needles or a wooden skewer.

Cook in boiling salted water and drain when it reaches the right consistency (after about 15-20 minutes).

Serve with your favourite sauce.

Panzerotti Catanesi recipe:

doses for 30 pieces

• 500g 00 flour

• 175g sugar

• 125 ml milk

• 200g butter (cold from the fridge)

• 1 packet of vanillin

• 1 lemon zest

procedure:

Mix the butter with the sugar then add the flour, dissolve the vanillin in the milk, pour it into the dough and finally grate the lemon.

Knead quickly form a dough ball and let it rest in the refrigerator at least 30 minutes.

After the resting time is over, roll out the mixture and form with a pastry cutter disks about 3mm thick.

Then you can fill them as desired with jam, pistachio cream or ricotta cheese.

Arancini à Rome : classiques siciliens et folies romaines