ARANCINI WITH GORGONZOLA CHEESE RECIPE
For the lining:
500g of rice for arancini, 2 eggs, 200g grated parmesan, 100 g butter, 250g of potatoes.
For the filling:
300 g of gorgonzola, 200 g of smoked bacon diced.
For the batter:
4 dl of water and 200 g of flour 00.
For the breading:
peanut oil (about one liter).
How to Make Arancini with gorgonzola cheese
Prepare a batter rather than liquid, beating together flour and water.
Leave to rest.
Boil the potatoes, peel them and reduce them to puree.
Boil, and then, the rice in salted water.
Drain and dress with the butter, a pinch of salt and pepper, the puree and the parmesan cheese.
Mix everything well and leave to cool.
Add the beaten eggs, mix and set aside.
In part, chop the gorgonzola and speck.
Pour, the latter in a frying pan is non-sticky and saute for 2 minutes without seasoning.
Take a part of the rice in his hand.
Pressing the central part, in order to obtain a small basin, in which must be introduced a spoonful of bacon and pieces of gorgonzola.
Close the compound with other rice, giving him an ovoid shape.
Be sure to compact the rice well, to prevent the filling from leaking out during cooking.
Pass the arancino first into the batter and then into bread crumbs, causing it to adhere well.
Pour plenty of oil in a pot by high edges.
Soak a few arancini for time in the hot oil, turning gently, so that they take color on all sides.
When nicely browned, remove them with a slotted spoon and put to dry on absorbent paper.
Arancini with gorgonzola cheeses is a classic sicilian recipe.
The italian name of the Arancini with gorgonzola cheeses is Arancini al gorgonzola.
*We apologize for possible translation mistakes.*