Lobster arancini with caciocavallo cheese filling
6 people
35-40 min
Medium difficulty
Wine pairing
Vermentino di Sardegna DOC
Details
Wine pairing
Vermentino di Sardegna DOC
Vermentino, with its Mediterranean characteristics, is the most appropriate grape to enhance the maritime notes of the dish. The wine’s proper salinity combined with that of the caciocavallo allows the recipe to become enriched with full flavors. The dish is rich in structure as well as complex in flavor, so it’s advisable to seek a full-bodied Vermentino, perhaps aged in wood.
How to cook it
Pan 35-40 minutes
Pan 35-40 minutes
Watch the video recipe
The protagonist
Ingredients
Per 6 ‘oranges’
- 1 pack of Arbi Lobster Sauce 220g
- 1l frying oil
- 250g Arborio rice
- 50g Caciocavallo cheese
- 500g rough breadcrumbs
- 300g flour 00
- 2 eggs
- extra virgin olive oil to taste
- salt to taste
- pepper to taste
Preparation
- Place the rice in a pot, then add the frozen Lobster Sauce and cover with water up to the level of the rice. Season with salt and drizzle with olive oil, then cover and cook over high heat for 2 minutes. Reduce the heat to low and continue cooking for 9-10 minutes without lifting the lid.
- Finally, give everything a quick stir and cover again, letting the rice rest for another 5 minutes with the heat off, then spread it out on a baking tray to cool.
- Meanwhile, heat the frying oil in a suitably deep saucepan and dice the caciocavallo cheese.
- Take a handful of rice, flatten it out in the palm of your hand, place the caciocavallo in the centre and close it up to form a ball with an even base. Roll it in the flour, in the beaten eggs and then in the breadcrumbs.
- Coat all the arancini and cook for about 4-5 minutes until golden, drain well and serve.