Arancini - Rice Balls!
The origins of this recipe may be Sicilian, but no right-minded Neapolitan pizzeria or friggitoria would go without these delectable deep-fried balls of rice! A friggitoria is a unique shop that sells the fried specialties of Naples. The arancini, so named because they resemble oranges, are popular pre-pizza appetizers or after-school snacks. They're a great way to use up leftover risotto and are darn tasty! The recipe is a bit flexible; some people like to add a bit of meat to the arancini; others like to serve them on a bed of tomato sauce. It's up to you!
- 3 cups leftover risotto
- 1 egg
- ½ cup grated parmesan cheese
- ½ cup dry breadcrumbs (plus more for frying)
- ¼ cup tomato sauce
- ¼ cup peas
- 2-3 balls of fresh mozzarella, cubed
- olive oil for frying
Combine everything except the mozzarella together to combine well. Form the rice into balls, and embed a cube of mozzarella in the center of each. Roll the balls into bread cumbs and then fry in abundant olive oil in a pan. Drain on paper towels. Eat them while they're hot and the mozzarella inside is melty!
(Thanks to Fudgella for use of the photo!)
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