10.20.2015

Arancini - Fried Sicilian Goodness

Who doesn't love something deep fried? The more I dive into all of Nonna's recipes, the more I realize that it's all carbs and oil. But I suppose that's why it's all so darn good. Arancini was a classic in Nonna's house. To me, it's comfort food. When I traveled to Italy or when I find a good Italian restaurant in San Diego, I am overjoyed with I see these on the menu!

These are fairly simple to make, but a tad time consuming since there a few steps. It is worth it!


Arancini
(ah-ran-CHEE-nee) Stuffed Rice Balls

For the Filling:
1/4 cups peas
2 oz ground beef
1 minced garlic clove 
4 tbsp tomato paste
1 tbsp olive oil

For the Rice:
3 cups cooked rice
1 egg beaten
1 tbsp minced parsley 
3 tbsp tomato paste
2 cups seasoned bread
crumbs
Vegetable Oil



Makes 4 - 6
Heat olive oil in small sauce pan. Over medium heat sautee garlic until they are transparent, but not brown.
Add peas and ground beef. Cook until beef is fully cooked and juices are evaporated. Add tomato sauce and cook for 5 minutes.
Combine rice, beaten egg, parsley, tomato paste, s+p with fork.
Put 2 tbsp of rice in hand, press thumb in center, place tsp of mixture in center and cover with two more spoons of rice.
Shape into a ball, roll in bread crumbs and place on wax paper.
Heat oil to 375 degrees in deep fryer or a saucepan. Fry the rice balls for 4 - 5 minutes until coating is golden brown. 

Serve warm and enjoy!