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Angela's Italian and Sicilian Recipes
Sicilian Rice Balls
(Arancini Alla Siciliana)

11 oz (300 grams) long-grain rice
2 oz (50 grams) butter
2 tablespoons Parmigiano cheese, freshly grated
3 and 1/2 oz (100 grams) minced lean beef
3 and 1/2 oz (100 grams) mozzarella cheese, diced
2 eggs
2 oz (50 grams) plain flour
3 and 1/2 fl oz (100 ml) dry white wine
2 tablespoons tomato puree
Vegetable oil, for deep-frying

Cook the rice in plenty of salted, boiling water for 15-20 minutes until tender.

Drain, tip into a bowl and stir in half the butter and the Parmigiano cheese.
Spread the rice out on the work surface and leave to cool.

Melt the remaining butter in a saucepan.
Add the beef and cook, stirring frequently, until browned all over.

Sprinkle with the wine and cook until it has evaporated.

Stir in the tomato puree, cover and cook over a low heat for about 15 minutes.
Season with salt and remove from the heat.

Shape the cooled rice into balls as large as small oranges and hollow out the centers.

Fill with a little meat sauce and a cube of mozzarella cheese and seal with more rice.

Beat the eggs with a pinch of salt in a shallow dish and spread out the flour in another shallow dish.

Dip the rice balls in the beaten eggs, then in the flour and shake off any excess.

Heat the vegetable oil in a deep-fryer or saucepan to 350-375F (180-190C) or until a cube of day-old bread browns in 30 seconds.

Deep-fry the rice balls in the hot oil until golden brown all over.

Drain on kitchen paper and serve. Serves 4.
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