5 July, 2015
Arancini
Rice Balls: Arancini are stuffed rice balls which are coated with breadcrumbs and fried. Arancini are usually filled with ragù (meat sauce), tomato sauce, mozzarella, and/or peas. There are a number of local variants that differ in fillings and shape. The name derives from their shape and color, which is reminiscent of an orange (the Italian word for orange is arancia, and arancina means “little orange”).
- 1 lb rice Not instant
- 3 eggs Separated
- 1 stick Margarine
- 1/2 cup Parmesan cheese Grated
- 1 can tomato paste
- 1 lg onion Finely chopped
- 3 cups bread crumbs Seasoned
- Add Rice 6-8 quarts, of rapidly boiling water to which 2 table spoons of salt have been added. Boil and don't overcook, follow the rice instructions on the package. When the rice is still hot add the stick of butter to allow it to melt and mix in thoroughly. Once butter is mixed, add the egg yolks, cheese, and salt and pepper. Let stand.
- Sauté onion in oil.
- Add meat and sauté.
- Add tomato paste and 1 1/2 cans water, season with salt and pepper and simmer.
- Form balls in the palms of your hands and placing a teaspoon of chop meat with sauce in center. Dip one ball at a time in a beaten egg white and roll in bread crumbs. Round balls and place on cookie sheet. Now you can begin to fry about 3 at a time in hot oil (deep friar works the best). Fry until golden brown.
- Variations: Add green peas to meat center. If you do not prefer meat sauce, cut mozzarella cheese into cubes and place in the middle of the rice ball. When this is deep fried, the cheese melts nicely throughout the ball.
- Riso (Rice) Balls.
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Nutrition Facts
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