Ingredients

1 2 pound bag of white rice
1 pinch of Saffron
3 large eggs
Egg and milk wash (2 eggs plus ¼ cup milk, whisked)
1 ½ cups freshly grated Parmesan or Romano cheese
½ cup finely chopped parsley
4 cups Bolognese Sauce
1 cup thawed frozen peas
22 ½ inch cubes of Fontina cheese
4 to 5 cups of Muddica Bread Crumbs
1 small bowl of warm water

Directions

1. Gently fold peas into Bolognese sauce to make a meat- pea-ragu.
2. Adding Saffron to the water, cook rice according to package directions. Drain any excess water. Spread rice out onto a baking sheet to cool. When rice is completely cool place it in a large mixing bowl.
3. Add eggs, cheese, and parsley. Dip hands in bowl of water and mix well.
4. Using a large ice cream scoop, place 1 scoop of prepared rice onto the palm of one hand, and flatten out. Place 1 ½ tablespoon of meat ragu on top of flatten rice.
Place a piece of Fontina cheese on top of ragu, and top w/ another large ice cream scoop of rice. Very gently press the rice down over the ragu, cupping your hand to form a ball. (Note: If your hands become sticky at any point dip them again into water.)
5. Gently roll arancini ball in egg & milk bath then roll in Muddica bread crumbs.
6. On high heat, in a large frying pan heat 2 inches of La Spagnola (vegetable/olive oil blend excellent for frying). Fry arancini 2 to 4 minutes. Using a pastry knife or small off-set spatula, loosen ball and gently flip. Cook till golden brown on all sides. Drain on cookie rack.
7. Serve on a bed of meat-and-pea-ragu, top with fresh basil and a sprinkle of grated cheese.

Can be served as an hors d’oeuvre, snack or main course!

Recipe courtesy of Felicia (Ciaramitaro) Mohan, 2010.

Felicia Mohan shares another one of her grandmother’s favorite Sicilian family recipes, fried arancini. One of Felicia’s own personal twists to this traditional recipe is to boil the rice with saffron, which makes the rice more colorful and flavorful. The inside of the rice ball is stuffed with Bolognese sauce, peas and a piece of Fontina cheese. The ball is then rolled in an egg and milk wash before being covered in the family Mudica bread crumbs. After frying in a blended olive oil and briefly cooled on a wire rack, it is served on a bed of the same Bolognese sauce and sprinkled with fresh basil.

Arancini
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