Our recipes

Arancine with pistachio pesto, mortadella and sweet provola


For the rice:

500 g Vialone Rice
1 White Onion
to taste White whine
1 liter vegetable broth
20 g butter
30 g parmesan
1 Spoon of Olive Oil

For the filling

200 g Pistachio Pesto Serbosco
150 g cubes cut mortadella
150 g Sweet provolone cut in cubes

Per la panatura

2 eggs
100 g flour 00
to taste water
to taste peanut oil
to taste Bread crumbs


Cooking Rice

  1. Take a saucepan and put the thinly cut onion with the extra virgin olive oil, sauté a few minutes and add the rice.
  2. Let the rice toast for a few minutes, then blend with the wine.
  3. Add the vegetal broth every time the rice gets dry, until it’s completely cooked.
  4. Remove from the heat and whisk with butter and parmesan, then leave it to cool down completely.

Form the “arancine”

  1. Take the cold rice and mix it with the pesto al pistachio Serbosco.
  2. Wet your hands and take some rice, then add some mortadella and some provola, and form the filling with another layer of rice to cover on top.
  3. Continue until you have no more rice left.


  1. Beat 2 eggs with a fork.
  2. Add the flour and mix with energically, then add some water to form a batter.
  3. Soak the arancine in the batter and in the bread crumbs to obtain the breading.
  4. Take a small pan with high borders, fill it with peanut oil and as soon as it’s hot enough start frying the arancine, a few at a time, remove the excessive oil by laying them on blotting paper for some time.
  5. Serve while they’re still hot to maintain the cheese stringy.

For the recipe we thank www.mumcakefrelis.it