Arancini con Riso di Sibari alla 'Nduja di Spilinga - I LOVE CALABRIA - Calabrian Taste

Arancini with Sibari rice alla 'Nduja di Spilinga

Today, however, I don't want to show you the classic arancini recipe, but I will show you how to prepare Nduja Arancini !
Calabria and Sicily are two very close regions, not only geographically, but also culturally and culinaryly, so why not try to create this new type of arancini?

YOU CAN BUY RICE AND NDUJA HERE

INGREDIENTS FOR 12 ARANCINI

  • 250 g Rice
  • 1 vegetable stock cube
  • 1 Saffron sachet
  • 40g Butter _
  • 100 g Tomato puree
  • 30 g Nduja
  • 1 egg
  • to taste Breadcrumbs
  • to taste Seed oil

METHOD

  2. To prepare the Arancini alla Nduja , start by boiling water in a saucepan with the stock cube.

    When it boils, cook the rice for 14/15 minutes.

    After the cooking time, put the cooking water aside in a glass and drain the rice.

    In the glass with the cooking water set aside, dissolve the saffron; put it in the pot and stir until the rice turns completely yellow.

    Finally add the butter and mix until it is completely melted.

    Pour all the rice into a tray, cover it with plastic wrap and let it cool for a couple of hours.

    When the rice has cooled, we can proceed with the creation of the Arancini alla Nduja .

    With your hands, take a little rice and insert a spoonful of previously cooked tomato sauce and a teaspoon of nduja in the center.

    Close the arancino with more rice and form a ball; pass it first in the egg and then in the breadcrumbs.

    Do the same with all the others.

    Heat plenty of seed oil in a saucepan; when it has reached temperature, fry one arancino at a time.
    Once cooked, remove it from the oil with the help of a slotted spoon.

    Fry all the arancini.

    Now you can enjoy your Nduja Arancini !

By Roberta Gaccione

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