Baked arancini with spinach and scamorza

Ingredients

For 1 serving

• Carnaroli rice70 g
• Spinach100 g
• Scamorza35 g
• Parmigiano Reggiano10 g
• Eggs1
• Breadcrumbs20 g
• Extra virgin olive oil1 teaspoon
• Cherry tomatoes100 g
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Bring roughly twice the rice's volume of salted water to the boil, add the Carnaroli rice and cook over low heat, stirring now and then, for 16–18 minutes, until it has absorbed all the water and is quite dry.
2. Stir in the grated Parmigiano Reggiano, spread the rice on a wide plate and leave it to cool for 15 minutes so it is easy to shape.
3. Meanwhile wash the spinach and wilt it in a pan for 2 minutes, until reduced; squeeze it well and chop it. Cut the scamorza into cubes.
4. Preheat a fan oven to 210 °C. Beat the egg and add the spinach and half the egg to the rice, mixing well.
5. With wet hands flatten a portion of rice in your palm, put a few cubes of scamorza in the middle and close it into a ball; repeat to make 3 arancini. Roll them in the remaining egg and then in the breadcrumbs.
6. Arrange them on a tray lined with baking paper, drizzle with the oil and bake for 20 minutes, until golden and crisp; serve with the washed, halved cherry tomatoes.