Arancini

INGREDIENTS 1KG OF RICE FOR ARANCINI (if you can't find it you can use flora or arborio rice) 3 aubergines tomato sauce 1 teaspoon of tomato paste basil ricotta salata stringy cheese like fontina bechamel Salt to taste Parmesan if you want a little grated into the rice to give flavor. METHOD Boil the rice the evening before preparing the arancini, add a little broth to the rice as you do with risotto, when the rice is cooked add a knob of butter, be careful it must be quite sticky, let it rest overnight on a chopping board. In the meantime, prepare a sauce with a garlic tooth. Fry with extra virgin olive oil, add the tomato sauce, salt, a pinch of oregano and a fresh basil leaf. Fry the aubergines, draining them well in a colander. Putting water and flour in a bowl will be used for breading. Now take the rice, place it in the palm of your hand and make a sphere or rather a pyramid, make a hole with your finger to insert the sauce with the aubergine, a grating of salted ricotta and the basil, a little béchamel and a little stringy cheese like fontina, close it in a pyramid if you can, if not make them round, then as soon as the sphere is ready, dip them in this mixture of flour and water, then in the breadcrumbs. Leave to rest for at least 2 hours in the refrigerator. Finally, put a nice pan with seed oil; the oil must be sufficient to immerse the arancino. Place absorbent kitchen paper to dry excess oil. VARIANTS You can make them with salmon obviously without sauce just bechamel and cheese. Or with ragú, with shrimp, with pistachio. Enjoy your meal!