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Ingredientes
- 4 Tbsp. Extra virgin olive oil divided
- 1 x Red onion minced 1/8" dice
- 1 pch Saffron
- 2 c. Arborio rice
- 3 c. Chicken stock
- 1 c. Grated Pecorino
- 2 x Large eggs plus
- 2 x Large eggs separated
- 1 c. Basic Tomato Sauce see * Note
- 8 ounce Salted sardines rinsed, beheaded, and roughly minced
- 2 sprg Mint
- 1/4 c. Flour for dusting
- 1/2 c. Bread crumbs for coating Extra virgin olive oil for frying
Direcciones
- For the rice: In a 4 to 6-qt saucepan, heat 2 Tbsp. extra virgin olive oil till just smoking. Add in half the minced red onion and saffron and cook till softened, about 7 to 9 min. Add in rice and chicken stock and bring to boil, uncovered. Cook till liquid is absorbed and rice is tender, about 25 min. Spread rice out to cold on a large cookie sheet, about 1/4-inch to 1/2-inch thick. When rice is cold, mix with Pecorino, 2 Large eggs and 2 egg yolks and set aside.
- For the stuffing: In a 10- to 12-inch saute/fry pan, cook remaining minced onion in 2 Tbsp. extra virgin olive oil till light golden, about 10 min. Add in tomato sauce, minced sardines and mint and cook 5 to 7 min till reduced by one-third and quite thick. Set aside and allow to cold.
- To assemble: Place dusting flour, egg whites and bread crumbs in separate shallow bowls and lightly beat egg whites. To create arancine, place 3 Tbsp. rice mix in palm of hand and make an indentation with the back of a spoon. Spoon 2 Tbsp. sardine mix into indentation and form an open bowl out of the rice in your hand. Cover filled portion with another Tbsp. of rice mix and using both hands, shape the rice into a ball. Continue with remaining rice mix and stuffing till done.
- Roll each ball in flour, then egg whites, then bread crumbs and chill 1 hour, uncovered.
- Heat 4 inches of veg. oil in fryer or possibly deep frying pan to 375 degrees. Carefully place 3 balls at a time into pan and fry till golden, about 3 to 4 min, stirring with tongs or possibly kitchen spoon to keep them moving. Drain cooked balls on paper towels and place on large platter and serve either hot or possibly at room temperature.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 542g | |
| Recipe makes 4 servings | |
| Calories 1171 | |
| Calories from Fat 690 | 59% |
| Total Fat 76.86g | 96% |
| Saturated Fat 20.76g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 611mg | 204% |
| Sodium 780mg | 33% |
| Potassium 641mg | 18% |
| Total Carbs 99.39g | 27% |
| Dietary Fiber 4.4g | 15% |
| Sugars 7.44g | 5% |
| Protein 18.59g | 30% |
