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Cooking time
50 min
Difficulty
Easy
Puntuation
5/5
Instructions:
- Cut the loin into medium-sized cubes. Set aside.
Peel and cut the onion and garlic clove (without the germ) into small cubes (brunoise). Set aside. - Cut the mozzarella into medium cubes. Set aside.
- Bring the stock to the boil in a saucepan and cook the rice over a medium heat until the liquid is completely absorbed (15-18 minutes). Turn off the heat, add the butter and Parmesan and stir.
- Leave to cool on a tray.
- Heat a little oil in a frying pan and fry the onion with the garlic clove and chilli over a medium heat. Season with salt and pepper.
- Deglaze with the white wine and turn up the heat so that the alcohol evaporates.
- Add the tomato sauce, the diced loin and a little basil. Cook everything together for 5 minutes over a medium heat. Set aside.
- Make the tenderloin arancini; place a couple of spoonfuls of rice in the palm of your hand, add a spoonful of the tenderloin stuffing and a few cubes of mozzarella.
- Add more rice and roll the arancini, so that the stuffing remains inside.
- Repeat the process until all the filling is used up.
- Coat the arancini, first with egg and then with breadcrumbs.
- Heat olive oil in a frying pan and fry the arancini for a few minutes over medium heat until golden brown. Drain on kitchen paper.
- To serve, serve the arancini hot and garnish with a few thin slices of tenderloin on top of each one.
At Iberic Box Learn we offer you incredibly delicious recipes, as well as advice, tips and everything you need to know to enjoy a good ham.
Ingredients
100 g Iberic Box 50% Iberian pork loin of Iberic Box
1 onion
1 clove of garlic
½ chilli
150 g tomato sauce
30 ml of white wine
250 g bomba rice
600 ml vegetable stock
1 egg
30 g blossom honey
15 ml of balsamic vinegar of Modena
Butter
Fresh basil
Olive oil
Salt
Black pepper
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