Arrancini with a quick tomato sauce

Arrancini with a quick tomato sauce

With these delicious Arrancini with two kinds of filling and a quick tomato sauce, you get the feeling of being on holiday from Italy to home.

With these delicious Arancini with two kinds of filling and a quick tomato sauce, you get the feeling of being on holiday from Italy to home.

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Holiday is the most wonderful time of the year. Have you been on vacation or he is yet? For us, this year, to Italy to Elba exact. I’m very much looking forward.

I like Italy, the people, and of course the food. While we’re on the topic of food? What delicious food, the Italians have actually? I can’t remember any place in Italy, where it to me has not tasted.

Fortunately, you do not need to wait to the holidays to be able to good Italian food to enjoy at home. If you are not departure so, then a piece of Italy brings you to easy home.

A recipe idea for you, I’ve had: Arancini with a quick tomato sauce.

With these delicious Arancini with two kinds of filling and a quick tomato sauce, you get the feeling of being on holiday from Italy to home.

What Arancini are?

Arancini balls are stuffed and fried rice. Traditionally, they belong to the Sicilian kitchen. Originated the recipe, but randomly. The Italians have been looking for a use for leftover risotto rice.

This is my tip for this dish. Double the amount of Risotto makes it easy. In a day you eat the Risotto, the next you prepare the Rest of these delicious Arrancini. Recycling deluxe I call it.

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With these delicious Arancini with two kinds of filling and a quick tomato sauce, you get the feeling of being on holiday from Italy to home.

  • Author: Susanne
  • Preparation: 45 minutes
  • Cooking time: 30 minutes
  • Total time: 3 Hours 15 Minutes
  • Servings: 68 1x
  • Category: Snack, Main Dish
  • Method: Cooking
  • Cuisine: Italian
Scale

Ingredients

Risotto:

  • 1 Onion
  • 2 TBSP olive oil
  • 200 g Risotto
  • 1 Liter Of Vegetable Broth (1 Liter of boiled water + Vegetable seasoning) old. Chicken broth
  • 25 g grated Parmesan cheese
  • 25 g Butter

For the tomato sauce:

  • 1 Tin of chopped tomatoes (e.g., from Mutti of Parma)
  • 2 TBSP olive oil
  • Salt and pepper

For the Arancini:

  • 1 Ball Mozzarella
  • 100 Bacon
  • 75 g flour
  • 3 Eggs
  • 100 g bread crumbs
  • Oil for frying or a deep fryer

Preparation

For the Risotto:

  1. To peel, First the onion and cut them into small cubes. In a large saucepan you heated the oil and sautéed the onions until translucent.
  2. Give the Risotto rice to the pan and roast the rice for short. In the process, and stir.
  3. From deletes the rice with about 1/4 of the hot vegetable broth and let the Risotto slightly more to a simmer. Stir the Risotto from time to time so that nothing sticks.
  4. If the vegetable broth is absorbed, add again a bit of hot vegetable broth. Continue like this until the rice is soft and the vegetable broth used.
  5. When the Risotto is ready, take it from the heat and mix in the Parmesan cheese and the Butter. From the taste of the Risotto with salt and pepper.
  6. Let cool the Risotto completely, overnight is best.

For the tomato sauce:

  1. Give tomatoes in a pot and heated them. The tomato sauce is seasoned with a little olive oil, salt and pepper to taste. If you like, you can also add herbs such as Basil or Oregano. The tomato sauce warm until the Arancini are done.

For the Arancini:

  1. Cut the Mozzarella in pieces.
  2. To fry the bacon in a small pan until crispy.
  3. One half of the risotto you mixed in with the mozzarella cubes. The bacon cubes, stirred in the other half of the risotto.
  4. Prepare the breading. For you, providing you with three small bowls or plates. Fill in the first bowl mix the flour, the second bowl of the whisked Egg and in the last bowl of bread crumbs.
  5. With a tablespoon of your portioned the Arancini. Shaping the rice (either stuffed with Mozzarella cheese or with bacon) to a ball. So that the rice does not stick too much, moisten hands with water.
  6. The rice balls, roll first in flour, then in Egg and then in the breadcrumbs are, breaded crumbs until they are completely.
  7. Heat the Oil and fry the Arancini for about 4 minutes at 170 degrees until the Arancini are Golden brown.

The Arancini served with a warm tomato sauce.

Notes

* If you portioned the Arancini’s with a tablespoon, you get about 30 pieces out of it. Traditionally, they are shaped bigger, but I like them as small balls rather.

* Also when filling you can be creative, instead of Mozzarella, you can also use other types of cheese. Mushrooms instead of ham, it tastes very delicious.

I’ve got more delicious recipes for you, if you feel the Wanderlust:

Good Luck!

Susanne

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