Galbani Mozzarella Spicy Arancini (Stuffed Rice Balls)

On a skillet, heat the extra virgin olive oil on high heat.

Remove the casings from the sasuages and cook untill brown.

Divide the sausages into smaller pieces.

Mix the coarsely cut Mozzarella with the warm rice and place it in a bowl in the fridge for a few minutes until the preparation is cold enough to handle.

Beat an egg in a small bowl. Then add the egg, worcestershire sauce, hot sauce, celery salt, lemon juice, green lemon juice and the cooked sausage(s) to the bowl of rice.

Mix all the ingredients by hand.

Take a small portion of your mixture and cover a ball of mozzarella with it. The cheese needs to be entirely covered.

Repeat until you get 10 large arancinis.

Beat 2 eggs in a small bowl.

Dip each arancini in the beaten eggs, then in breadcrumbs.

Place a large pan (2.5 to 5 cm deep) over medium heat and add olive oil.

When the oil reaches 190°C, add 3 or 4 arancinis and fry them until golden brown. Turn the arancinis over frequently so they are cooked evenly.

Use a spoon to remove the fried arancini. Then, set aside on a tray or plate lined with kitchen towel.

Sprinkle the arancini with celery salt.

Repeat until all the arancinis are cooked. Serve.