Crocus d’Oro Saffron Arancina rice ball with catalogna, aged ragusan caciocavallo, first salt cheese, ginger and lime.
by Host and Chef Filippo La Mantia
Ingredients for 3/4 people:
- 150g carnaroli rice
- 10g catalogna salad
- 5g aged ragusan caciocavallo
- 5g first salt cheese
- 1g ginger
- ½ lime juice
- vegetable stock
- 6/8 Crocus d’oro saffron threads
- 10g butter
- 200g wheat flour 00
- 300cc water
For breaded and fried:
- sunflower oil
Preparation of Arancina
Prepare a light, celery and carrot based vegetable stock in a saucepan and, after filtering, add the Crocus d’Oro saffron thread, leave to rest in infusion for 30/40 minutes.
Brown the rice in a frying pan with two table spoon of extra-virgin olive oil and add saffron vegetable stock gradually until it is cooked, stir the butter and take off the heat. Spread the rice on a steel floor and allow to cool.
Boil for some minutes the catalogna lettuce. Mix well the boiled catalogna lettuce, grated caciocavallo and first sales cheese, zenzero, lemon and peppers and salt in a bowl leave to cool and the stuffing is ready.
Mix the flour and water in a different bowl to make a batter.
Roll the rice into balls 3-4 cm diameter and stuff the rice balls with the mix. Roll the balls in the dried breadcrumbs, then cover with batter.
finally, add a layer of fresh, blended breadcrumbs.
Heat a generous quantity of sunflower oil in a pan and fry the rice balls at 180°. When they are golden brown, remove them with a draining spoon and place them on kitchen paper to absorb the excess fat.
Filippo La Mantia
Host and Chef
He is a chef, although he prefers to be called simply cook rather than a professional chef. He inherited the passion for cooking from his family. His grandmother was the classic Sicilian host with food always ready for any number of guests at any time, and this is where his concept of hospitality comes from. The family was known for supplying bakeries and ice cream shops, hence his passion for desserts.
In 2001 he moved to Rome, first working at La Zagara restaurant and then moving on to manage La Trattoria, a restaurant located between the Pantheon and Piazza Navona that had an open-view and a sense of “homely’ which immediately became trendy.
In 2008 he moved to the Grand Hotel Majestic where his first-floor restaurant, with its retro ‘dolce vita’ atmosphere soon exceeded the success even of La Trattoria.
In 2015 he moved to Milan and opened ‘Filippo La Mantia, Oste e Cuoco’ in Piazza Risorgimento, his most ambitious project to date. The 1800-square metre restaurant, open from 8am-1am, celebrates “his” traditional Sicilian cuisine that uses neither garlic nor onions and which is based on a cooking style that showcases the fresh scents and flavours of Sicily, a “coloured cuisine” as he likes to describe it.