A tasty 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 prosecco Valdobbiadene or a sparkling non-alcoholic 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 purée, mushrooms, and red wine. Let it cook over low heat for 15-20 minutes.
Mix the rice with the ragù and add Parmigiano and mozzarella. Form many small balls, insert a cube of mozzarella in the center, and prepare the batter.
Dip the mini arancine in the batter and then coat them in breadcrumbs. Fry in hot vegetable oil until golden.
Drain the arancine on absorbent paper and serve hot or warm.
Small bowl
Store in the refrigerator for 1-2 days
Possible pairings: prosecco Valdobbiadene, sparkling non-alcoholic 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 |
