Sicilian Cuisine With Jolanta – Arancini

Sicilian cuisine with Jolanta – Arancini

Serves 6

(see the recipe for Arrabiata sauce below)

INGREDIENTS: tsp = teaspoon tbsp = tablespoon

1 white onion, diced
200 gr risotto rice
600 ml vegetable stock
50 gr butter
1 bay leaf
salt, pepper
1/2 tsp garlic puree
50 gr Parmesan, grated
100 gr mozzarella cheese
flour, for rolling
2 eggs, whisked
100 gr breadcrumbs (Panko)
Oil for frying

DIRECTIONS :

1. In a large pan, bring the vegetable stock to the boil and leave on a simmering heat.
2. Melt the butter in a pan over a medium heat. Once the butter starts to foam, add the onions and bay leaves. Sweat the onions and season with salt and pepper.
3. Add the rice to the pan and stir continuously for 2 minutes.
4. Slowly add the hot vegetable stock, one ladle at a time, whilst constantly stirring. Keep cooking and adding the stock until the rice is slightly over-cooked and sticky. Remove the pan from the heat and set aside.
5. Stir in the garlic. Mix in the Parmesan until combined.
6. Remove the bay leaves and check the seasoning. Spread the mixture onto a tray and transfer to the fridge to chill and until set.
7. Preheat a deep fryer to 180℃
8. Cut the mozzarella into small cubes about 2cm square.
9. Form balls of rice around each mozzarella cube, about 4–5cm round.
10. Roll each ball first through the flour, followed by the egg wash and finally the breadcrumbs. Dip each ball into all 3 mixtures, making sure they are completely coated. Set aside in the fridge until firm.
11. Deep fry until the balls are golden and crispy, which should take 2-3 minutes.
12. Drain the arancini on kitchen paper and season with sea salt before serving.

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ARRABIATA SAUCE

Serves 12

INGREDIENTS: tsp = teaspoon tbsp = tablespoon

2 kg tinned chopped tomatoes
1 large white onion
1 red chillies, finely diced
1 tsp cayenne pepper
1 tsp smoked paprika
200 ml balsamic vinegar
40 gr sugar
1 bay leaf
1/2 tsp thyme
1/2 tbsp garlic purée
1/2 tsp Tabasco
1 tbsp olive oil
salt, pepper

DIRECTIONS :

For the arrabiata sauce, place a pan over a medium heat, sweat the onions and chillies off in the olive oil until soft.

Add the cayenne pepper and smoked paprika, season well and stir. Add the balsamic vinegar and sugar to the pan. Stir and leave to reduce until the vinegar begins to thicken.

Once it has reduced, add the chopped tomatoes, bay leaves, thyme, Tabasco and garlic. Stir the mixture well. Leave on a low heat to simmer for at least 2 hours until it reaches a thick consistency. Keep checking the seasoning throughout.

The recipe makes more sauce than is needed, but it freezes very well so whip up a large batch and keep it for a rainy day.

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