For the lining:
500g of rice for arancini, 2 eggs, 200g grated parmesan cheese, 100 g butter.
For the filling:
300 g of mozzarella well dry, 500 ml bechamel sauce, 1 jar of pesto alla genovese already ready.
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 pesto
Prepare a batter rather than liquid, beating together flour and water. Leave to rest.
Boil, and then, the rice in salted water.
Drain and dress with the butter, a pinch of pepper and parmesan cheese.
Mix everything well and leave to cool.
Add the beaten eggs, mix and set aside.
In part, to incorporate the pesto into b chamel sauce warmed and diced mozzarella.
Lengthen, if necessary, with milk.
Take a part of the rice in his hand.
Pressing the central part, in order to obtain a small basin, in which it is to be introduced a spoonful of salsa with pesto and diced mozzarella.
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 pesto is a classic sicilian recipe.
The italian name of the Arancini with pesto is Arancini al pesto.
*We apologize for possible translation mistakes.*