Ficoccelle | Arancini with Ricotta and Chocolate

Directions

• Put the water and milk in a pan with the butter, the vanilla stick engraved for long and sugar. When it comes to a boil add the rice and mix well
• Cover and cook over low heat until the rice absorbs everything and is cooked but al dente
• When cooked, stir in, pour the rice on a cold surface and spread evenly to allow rapid cooling
• When the rice has cooled, it is ready to prepare the ficoccelle
  It is important that the rice is quite dry and cold.
• Put the ricotta in a bowl and work it with a fork
• Add the sugar and a pinch of cinnamon and beat it with a hand mixer
• Add the chocolate chips to the ricotta mixture and stir them in well
• Put the ricotta mixture in a pastry bag. This will make it easier to fill the ficoccelle
• Shape the ficoccelle and put in the freezer a couple of hours before passing the ficoccelle in the batter
• Fill the base of the Arancinotto with rice and use a spoon to pack it down firmly.
• Put the lid on the base and insert the plunger as far as it will go.
• Remove the plunger and spoon your filling into the central hole, packing it in with a teaspoon to ensure there is a generous amount.
• Cover the top with a thin layer of rice and press it down using the other end of the plunger.
• Take the cover back off of the Arancinotto and gently remove your arancino.
• In a bowl, place the flour
• Add the egg and water and beat well with whips
• When the batter is smooth and dense, pass the ficoccelle
• Immediately after having passed them in the batter, pass the ficoccelle in bread crumbs
• Fry in plenty of oil until golden brown, to ensure your ficoccelle fry up perfectly, use one of the following oils: peanut oil, olive oil, or palm oil.
• Heat the oil to the ideal temperature, 190°C, either in a frying pan or by setting the temperature on your deep fryer.
• If using a pan, you can make sure that the oil has reached the proper temperature by dropping in a bread crumb. If it sizzles, then the oil is ready.
• Immerse the ficoccelle gently in the oil, only a few at a time, so as to prevent the temperature of the oil from falling too low.
• When they are done, place the ficoccelle on absorbent paper, then serve.
• Serve the ficoccelle with sauce on the side.