A tempting and very appetizing appetizer, ideal to serve for a cold buffet or for an aperitif with friends. Excellent when accompanied by a good glass of Valdobbiadene prosecco or a non-alcoholic sparkling aperitif.
Cook the rice in plenty of salted water, drain it al dente, and let it cool.
Prepare the sausage ragù with onion, carrot, tomato sauce, mushrooms, and red wine. Let it cook on low heat for 15-20 minutes.
Mix the rice with the ragù and add Parmigiano and mozzarella. Form many balls, insert a cube of mozzarella in the center, and prepare the batter.
Dip the mini arancine in the batter and then coat them with breadcrumbs. Fry in hot seed oil until golden brown.
Drain the arancine on absorbent paper and serve hot or warm.
Small bowl
In the refrigerator for 1-2 days
Possible pairings: Valdobbiadene prosecco, non-alcoholic sparkling aperitif
Italia, Sicilia
| Energy (kcal) | 59.02 |
| Carbohydrates (g) | 4.23 |
| of which Sugars (g) | 1.11 |
| Fat (g) | 2.8 |
| of which Saturates (g) | 1.17 |
| Protein (g) | 2.39 |
| Fiber (g) | 0.3 |
| Sale (g) | 0.1 |
