Arancini ( Sicilian Rice Ball )
Posted by
Anthony
on
Monday, June 04, 2007
Servings:
8
Ingredients
225 ml Arborio rice
3 large eggs
60 ml Romano cheese, grated
45 ml fresh parsley, finely minced
60 ml tomato sauce
60 ml mozzarella cheese, diced
125 ml prosciutto (ham), diced
475 ml fresh bread crumbs
salt and pepper to taste
oil for deep frying
Procedure
Bring 600 ml water to boil in a saucepan and add rice. Cook 15 minutes, drain and transfer to a bowl.
Beat one egg and add to rice, along with Romano cheese, parsley, tomato sauce, salt and pepper. Mix well and chill in refrigerator for 15 minutes.
In another bowl mix mozzarella, prosciutto and remaining tomato sauce.
Flour hands and divide rice into 8 portions and roll into a ball about the size of a small orange.
Poke a hole in the ball with your finger and put about 20 ml of the mozzarella mixture into the hole.
Reshape and smooth rice ball to close hole.
Beat remaining eggs in a shallow bowl and spread bread crumbs out on a plate.
Roll rice ball in egg, coating well, then in bread crumbs and coat evenly. Let sit for 45 minutes.
In a heavy pan, or deep fryer, heat oil to 375 degrees (200 C.). Fry rice balls until golden. Drain on paper towel and serve hot.
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