Ricette » Rice balls with Provolone cheese
Rice balls with Provolone cheese

Rice balls with Provolone cheese

PREPARATION

To prepare your arancini, cook the rice in plenty of salted water for 15 minutes. When cooked, drain the rice and add an egg. Add the grated Tuscan Pecorino cheese and the grated Roman Pecorino cheese; mix and blend everything together. Then let it cool for about an hour. When the time is up, take a portion of rice with a spoon, place it on the palm of your hand and fill the centre with a few cubes of provolone. Now shape the arancini into rather large meatballs and dip them first in beaten egg, then in breadcrumbs. Fry them in plenty of hot oil until they are golden brown on all sides. Serve the rice balls hot.

INGREDIENTS (8 people)
350 gr of rice
150 gr of Fattorie Cremona Provolone cheese
50 gr of Pecorino Romano cheese
50 gr of Pecorino Toscano cheese
3 eggs
50 gr of bread crumbs
fry oil
salt and pepper