Duration: 25 minutes
Difficulty: Easy
Doses for: 8 people
Ingredients
200 gr. rice for arancini
50 gr. butter
2 – 3 eggs
150 gr. “Baked pasta” ragù F.lli Contorno
1 liter peanut oil
150 gr. flour 00
150 gr. bread crumbs
Salt to taste
pepper to taste
Preparation
Cook the rice in plenty of salted water. Once cooked, drain well and leave to rest. Mix the ragù (SEASONING FOR SICILIAN BAKED PASTA) with the rice as if it were a risotto. Make rice balls the size of a plum. Beat the eggs in a deep dish, flour the rice balls and dip them in the egg and then in the breadcrumbs in which you have added a little salt and pepper. Fry them in plenty of hot oil.