Arancini allo speck

Ideal for delicious appetizers and flavorful aperitifs

 Process:

  Rice and stuffing:
Boil the rice in salted water. In the meanwhile, prepare the filling in a large pan: chop both the leek and speck and let them brown in 30 gr of butter.
Make the egg harden and then peel it and mix it with other ingredients.
Add some salt and pepper if you like it.

  Arancini:
Drain the rice and cream it with the remaining butter, add the grated Grana Padano, the filling and a raw egg.
Mix all together and shape into scoops.

  Finishing touch:
Beat the 2 remaining eggs in a bowl and add some salt and pepper.
Pour the breadcrumbs and the flour into two bowls.
Run the arancini in the flour, in the beaten egg and finally in breadcrumbs. Fry the scoops in hot oil.