The other day I posted about making Arancini with my friend, Mariann.
Some of you have asked for a more specific recipe.
This is the recipe I use when making my own Arancini. And the only reason I used this recipe is because I didn't have the one from Mariann's mother. I didn't know how to make them, just looked up a recipe on the internet, looked in some cook books and took what I liked from different recipes.
The following recipe makes approximately 18 Arancini.
For the Filling
2 Tbs olive oil
1 onion chopped
3 garlic cloves, chopped
1 pouind of ground beef
1 1/2 cups chopped canned Italian peeled tomatoes
salt and pepper to taste
1/2 cup or more to taste frozen peas
For the Rice
2 cups of rice, I like Carolina's for this recipe.
5 cups of water
2 Tbs butter
salt
1/2 cup grated Parmigiano Reggiano cheese
1/2 cup Pecorino Romano
4 large eggs yolks
To Assemble
3 cups of seasoned bread crumbs, I like 4C
4 large egg whites, or more as needed
flour for dredging
1/2 pound of sharp provolone cheese, cut into small pieces
Vegetable oil for frying
Make your sauce using the onion, and garlic with the olive oil. When the onion and garlic is soft add the beef and cook until browned. Drain excess fat and then add tomatoes and seasoning. Bring sauce to a simmer and then reduce heat and cook on low for about 30 minutes.
Add the peas and cook another 5 minutes.
Let cool.
Add the rice, water , butter and salt to a large pot that can hold all the rice. Bring to a boil and cover and cook on low for 20 minutes. Do not lift the lid while cooking. Remove from heat and let sit for 10 minutes before removing the lid.
Let the rice cool slightly before adding the egg yolks and the cheeses. Mix all together and taste and then adjust seasoning.
Here's my assembly of the Arancini.
Beat egg whites in a bowl and set aside. Sprinkle the bread crumbs on one sheet of wax paper and the flour on another sheet of wax paper.
Dip your hands in cool water, and then take about 1/3 cup scoop of the rice and form a pattie in your hand, making a dent in the middle, but not a hole. Put your filling in the the indentation and cover with more rice and work it in your hands to make a ball.
Roll the ball in the flour and then the egg whites and then roll in the breadcrumbs. When made the other day we did not use the flour or the egg whites and they came out fine. So if you'd like you can skip that part and go right to the breadcrumbs.
I like to set the Arancini on a baking rack after they are rolled in the breadcrumbs and let them rest before frying them.
I like to deep fry them, they cook evenly and have a beautiful color. If you don't have a deep fryer you may pan fry them, or use a small stock pot and put about 3 inches of oil in the pot and cook them in the heated oil that way!
Buon Appetito
xoxoxo
Enjoy!
Lorraine
Some of you have asked for a more specific recipe.
This is the recipe I use when making my own Arancini. And the only reason I used this recipe is because I didn't have the one from Mariann's mother. I didn't know how to make them, just looked up a recipe on the internet, looked in some cook books and took what I liked from different recipes.
The following recipe makes approximately 18 Arancini.
For the Filling
2 Tbs olive oil
1 onion chopped
3 garlic cloves, chopped
1 pouind of ground beef
1 1/2 cups chopped canned Italian peeled tomatoes
salt and pepper to taste
1/2 cup or more to taste frozen peas
For the Rice
2 cups of rice, I like Carolina's for this recipe.
5 cups of water
2 Tbs butter
salt
1/2 cup grated Parmigiano Reggiano cheese
1/2 cup Pecorino Romano
4 large eggs yolks
To Assemble
3 cups of seasoned bread crumbs, I like 4C
4 large egg whites, or more as needed
flour for dredging
1/2 pound of sharp provolone cheese, cut into small pieces
Vegetable oil for frying
Make your sauce using the onion, and garlic with the olive oil. When the onion and garlic is soft add the beef and cook until browned. Drain excess fat and then add tomatoes and seasoning. Bring sauce to a simmer and then reduce heat and cook on low for about 30 minutes.
Add the peas and cook another 5 minutes.
Let cool.
Add the rice, water , butter and salt to a large pot that can hold all the rice. Bring to a boil and cover and cook on low for 20 minutes. Do not lift the lid while cooking. Remove from heat and let sit for 10 minutes before removing the lid.
Let the rice cool slightly before adding the egg yolks and the cheeses. Mix all together and taste and then adjust seasoning.
Here's my assembly of the Arancini.
Beat egg whites in a bowl and set aside. Sprinkle the bread crumbs on one sheet of wax paper and the flour on another sheet of wax paper.
Dip your hands in cool water, and then take about 1/3 cup scoop of the rice and form a pattie in your hand, making a dent in the middle, but not a hole. Put your filling in the the indentation and cover with more rice and work it in your hands to make a ball.
Roll the ball in the flour and then the egg whites and then roll in the breadcrumbs. When made the other day we did not use the flour or the egg whites and they came out fine. So if you'd like you can skip that part and go right to the breadcrumbs.
I like to set the Arancini on a baking rack after they are rolled in the breadcrumbs and let them rest before frying them.
I like to deep fry them, they cook evenly and have a beautiful color. If you don't have a deep fryer you may pan fry them, or use a small stock pot and put about 3 inches of oil in the pot and cook them in the heated oil that way!
Buon Appetito
xoxoxo
Enjoy!
Lorraine
