Arancini with orange

Arancini with orange: I reinvented classic Sicilian arancini and would be great as an appetizer. Try them for the New Year's Eve!

Hello boys and girls! How are you?

Yesterday were born of controversies on Facebook for a recipe that I created for a video of I Love Italian Food made by chef Andrea Ruisi. In the recipe in question the classic arancini are reinterpreted and it is used jam. They were created controversies on the use of the jam with ground beef, that there was no saffron and more. This prompted me to re-prepare the arancini and think of a new recipe, even if the previous one, despite criticism, I love it and like I always say: “Just do it!”.

This recipe can be useful for the New Year’s Eve. Here a quirky mix of flavors is combined. You will find: the orange, saffron and parmigiano reggiano. The result is full of surprises and it is a trip anything but ordinary.

3Arancini with orange

Ingredients:

  • 250 g of rice
  • 70 g Parmigiano Reggiano 24 months Parmareggio Mountain
  • 60 g of mozzarella
  • 80 g of cooked ham cubes
  • 2 oranges
  • 40 g of grated cheese
  • 2 eggs
  • saffron
  • bread crumbs
  • peanut oil
  • extra virgin olive oil
  • salt

In a pot, pour 700 ml of water and bring to a boil. Pour the rice and add a pinch of salt. When the rice has absorbed almost all of the water, press an orange and add the juice into the pot. When the rice will have absorbed all the liquid, remove the pot from the heat.

Add zest of both oranges, grated cheese and mix well. Spread the rice in a shallow dish so that cool.

Meanwhile saute the ham with a drizzle of extra virgin olive oil. Cut into pieces parmigiano reggiano.

In a bowl beat the eggs with a pinch of salt. In another boule put the breadcrumbs.

On your palm spread a little rice, put a little of mozzarella, parmigiano and ham. Close your palm, add a little of rice and create a ball. Pass the ball first in egg and then in bread crumbs. Repeat until the end of the ingredients.

Simultaneously pour into pan a abundant peanut oil and just is hot, fry the arancini. When they are golden brown, remove and serve hot.

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Recommended links

Parmigiano Reggiano 24 months Parmareggio Mountain

Recipe videos for I Love Italian Food

 

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