Magazin on Tour
TI AMO, FORMA!
The Italians' love of diversity is reflected in over 350 types of pasta and in the north of the country: Between Milan and Venice, a variety of furniture, lighting and fashion is created in an evolved structure of craftsmanship, industry and design. One of the creative centers of Europe. Andiamo al prossimo!
Our Travel tip
Our Social Media Manager Valentina is always drawn back to Italy - and it must have something to do with her childhood vacations:
"Have you ever been to the "Sacro Bosco", the "sacred forest", near Bomarzo? Just 80 km from Rome is the Parco dei mostri - the park of monsters. Giant and enigmatic stone figures, monsters, gods, mythical creatures and animals are scattered throughout the wooded area. A unique and almost mystical place that still puzzles researchers and archaeologists to this day."
Produced in Italy
Our Recipe idea: Arancini alla Siciliana
Arancini alla Siciliana are stuffed rice balls from Sicily. The risotto rice is prepared with saffron, butter and parmesan and filled with a savory filling of minced meat, tomatoes and peas. After being breaded, the balls are deep-fried in hot oil until golden brown and served warm - a delicious side dish or a treat for any occasion.
For the rice:
300 g risotto rice
700 ml water or stock
1 pinch of saffron or turmeric
30 g butter
50 g grated parmesam salt
For the filling:
200 g minced meat
100 ml strained tomatoes
1 small onion
50 g peas
50 g mozzarella (diced)
Salt, pepper, oil
For breading & frying:
2 eggs
Flour
Breadcrumbs
Oil for frying
Preparation:
- cook the risotto rice in water or stock with a pinch of saffron, butter and a little salt until the liquid is completely absorbed. Then stir in the grated Parmesan and set aside to cool.
- For the filling, sauté the finely chopped onion in a little oil, then add the minced meat and fry until crumbly. Add the strained tomatoes and peas and simmer for a few minutes. Once cooled, mix in small cubes of mozzarella.
- Shape the cooled rice into balls, place a little filling in the middle and seal carefully. Coat the rice balls in flour, beaten egg and breadcrumbs and then deep-fry in hot oil until golden brown.
