Speck and Certosa Cheese Arancine

Ingredients
3 cups of rice
1/2 cup unsalted butter
2 cups fresly grated Parmesan cheese
4 eggs

1/2 lb certosa cheese
1/2 lb sliced regular speck, finely chopped

All purpose flour (for coating the arancini)
2 eggs
Bread crumbs
Vegetable oil for frying
Salt & black pepper to taste
Directions
Cook the rice in lots of boiling, slightly salted water. Drain and return to the cooking pot. Add the butter, grated Parmesan cheese and stir well to combine. Lightly beat the two eggs, add them to the rice mixture and stir well. Set aside and let cool to room temperature.

In another bowl combine the cubed mozzarella and ham.

When the rice has cooled down, beat the two additional eggs and season them with salt and pepper. Put the flour and breadcrumbs in two separate plates or bowls.

Preheat oven to 350 F (180 C).

To make the arancini, take a handful of the rice mixture, place some of the mozarella and ham mixture into its center and shape it into a ball. (the ball should be 1.5 to 2 inches in diameter). Roll the arancina in the flour, dredge it in the beaten egg, then roll it in the breadcrumbs until it is completely coated. Set aside and repeat the process with the remaining rice and mozzarella filling.

Fry the arancine in batches in vegetable oil until golden brown all over. Remove and drain on paper towels.

Serve hot (reheat in the oven for a few minutes if necessary).Ingredients
3 cups of rice
1/2 cup unsalted butter
2 cups fresly grated Parmesan cheese
4 eggs

1/2 lb certosa cheese
1/2 lb sliced regular speck, finely chopped

All purpose flour (for coating the arancini)
2 eggs
Bread crumbs
Vegetable oil for frying
Salt & black pepper to taste
Directions
Cook the rice in lots of boiling, slightly salted water. Drain and return to the cooking pot. Add the butter, grated Parmesan cheese and stir well to combine. Lightly beat the two eggs, add them to the rice mixture and stir well. Set aside and let cool to room temperature.

In another bowl combine the cubed mozzarella and ham.

When the rice has cooled down, beat the two additional eggs and season them with salt and pepper. Put the flour and breadcrumbs in two separate plates or bowls.

Preheat oven to 350 F (180 C).

To make the arancini, take a handful of the rice mixture, place some of the mozarella and ham mixture into its center and shape it into a ball. (the ball should be 1.5 to 2 inches in diameter). Roll the arancina in the flour, dredge it in the beaten egg, then roll it in the breadcrumbs until it is completely coated. Set aside and repeat the process with the remaining rice and mozzarella filling.

Fry the arancine in batches in vegetable oil until golden brown all over. Remove and drain on paper towels.

Serve hot (reheat in the oven for a few minutes if necessary).