Home » Arancini fave, Pillow, cheese and pepper on pecorino cream

Arancini fave, Pillow, cheese and pepper on pecorino cream

by Ada Parisi
5 min read
Arancini fave, pancetta e pecorino

Arancini cheese and pepper with beans and bacon. You thought I was a stalker of meatballs? Don't you know that my obsession also affects the arancini. After the classics Sicilian arancini with meat sauce, Today I present a tribute to spring, at Easter and in Rome: croquettes with fresh broad beans, Pillow, cheese and pepper. I assure you they are tasty: hurry up and get them ready, because going forward with spring Fava Beans become larger and harder for this dish it takes those keep keep.

Serves about 12 croquettes:
for the risotto:

  • 500 grams of rice for risotto
  • 1 tuorl0
  • 5 tablespoons extra virgin olive oil
  • half fresh onion
  • a pich of Saffron
  • 100 grams of grated pecorino cheese Dop
  • 30 grams of butter
  • salt and pepper

for the filling:

  • 200 grams fresh Fava Beans, shelled
  • 2 Tablespoons extra virgin olive oil
  • a quarter of fresh onion
  • salt and pepper
  • 100 grams of bacon in a single slice
  • 10 dice sweet pecorino Dop

for the cream cheese

  • 150 ml of cream
  • 60 grams of grated pecorino cheese Dop

for the Breading:

  • enough flour
  • breadcrumbs as required
  • 2 egg whites and 1 whole egg
  • salt to taste
  • >oil for frying as required

For the risotto proceed as for a normal risotto but keeping it very al dente: chop the onion and let it dry in a saucepan with oil, then add the rice and toast and add hot water slowly already (in this case we do not use the broth to keep the flavor of the risotto arancini imbalances as a whole). The rice should be al dente: consider cooking at least 5 minutes less than normal, Add at the end the saffron and stir in the butter and grated pecorino. Allow to cool 5 minutes and add the egg yolks stirring vigorously: then spread the rice on a cutting board or on a tray in a thin layer and let it cool for at least 30 minutes.

For the filling, remove the second bean Peel and rinse. Chop the onion and put it in a non-stick frying pan with oil: When it has withered unite the beans, season with salt, pepper and sauté for 5 minutes. Must remain crunchy and bright green. Place in a pan the pillow without other fats and cook for on high heat until it loses its fat and becomes crisp (remove the fat from the Pan).

For the cream cheese, put the cream in a saucepan and bring it to a boil. Turn off the heat and add the grated cheese, stirring until it is dissolved: pour the cream into a bowl and set aside,. Consider that cooling thickens.

To compose the arancini take a handful of rice and, holding it in the Palm of your hand, cut out a ' hollow ' flat about one centimeter thickness. Put the beans in the Center, the pillow, a nut cheese. Then take another serving of rice and place it over the filling, going to crush the ball with your hands until it forms a ball about the size of a tennis ball, adding a bit of risotto if necessary so as not to drive out the stuffing. It seems hard but it isn't, because your ingredients are cold and so ' tied ' and the rice is well compacted from egg.

Prepare three dishes: one with flour, two egg whites and whole egg well beaten and slightly salted and some breadcrumbs. Carefully navigate your arancini (well and without leave ' holes ') first in flour, then in beaten egg and finally in breadcrumbs. Place them on a cutting board sprinkled with breadcrumbs and let rest 30 minutes yet. Finally, FRY one by one in boiling seed oil: frying must be done with care to fire not too high, because even though it's already ' baked ', the heat must be able to melt the cheese inside but not so strong as to darken the outer crust. Considered a cooking time of about 5-7 minutes to arancino. Serving arancini immediately, together with cream cheese.

THE PAIRING: for these alternative arancini We chose bubbles: the Gran Casali, spumante metodo Charmat, produced by Emilia Romagna Casali Viticultori. Is’ a wine made from the Lambrusco, the Charmat method preserves the scents of violets and berries, While a period of aging in yeast for six months gives the complexity that makes it a suitable wine to this flavorful recipe.

You've already seen these recipes?


lisa51 May 17, 2013 - 00:34

Hello,This is a very interesting recipe,congratulations. Lisa

Sicilians creative in the kitchen May 17, 2013 - 00:37

Thanks Lisa!

Not Only Sugar May 16, 2013 - 20:35

Adoroooooo arancini!!!

Not Only Sugar

Sicilians creative in the kitchen May 16, 2013 - 23:41

:-) Kisses!!!

Adele May 16, 2013 - 11:16

ADA malci one can write? and what I said as soon as she saw the picture of these spectacular arancini…all ingredients that I love…I'd eat a sheep hundredweight (here in Calabria we have delicious)…If ever you come down I will try…Congratulations you are very good !!!

Sicilians creative in the kitchen May 16, 2013 - 12:47

Hi Adele! Yes, You can say ' Monty’ Indeed, thank you very much!!!! See if I switch from Calabria I invite myself to lunch! A hug, ADA

Valentina May 16, 2013 - 11:08

ADA, are great! I like them a lotoooooooo :D unless immediately, I have to try!!! A hug and congratulations, you are strabrava :**

Sicilians creative in the kitchen May 16, 2013 - 12:50

Thank You Vale!!! I adore literally pairing Fava Beans, pecorino cheese and guanciale…I put it everywhere!

conunpocodizucchero.it May 16, 2013 - 00:11

This comment is by Ale: that's cool (I told him he can't write….) :-D and continued, now that's a frying!!!!

Sicilians creative in the kitchen May 16, 2013 - 00:16

Actually your Ale has a point… well Yes, I FRY!!!! A dear, best wishes to both of you. (cool you can tell :-))


Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.