Home-made Arancini
These delectable little bites are called Arancini, "little oranges" in Italian, are a Sicilian risotto fritter, usually stuffed with meat, or cheese, breaded, and deep fried crispy and oozing with goodness!
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These delectable little bites are called Arancini, "little oranges" in Italian, are a Sicilian risotto fritter, usually stuffed with meat, or cheese, breaded, and deep fried crispy and oozing with goodness!
Ingredients
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- Sed ut perspiciatis unnis iste natus err sit voluptatem accusantium nis iste re doloremque.
- Sed ut perspiciatis unnis iste natus err sit voluptatem accusantium nis iste re doloremque.
Preperation
- With a small scoop, (approximately 1.5-2 ounces) make a ball in the palm of your hand, and fill it with some of the soft, grated cheese, stuffing it into the center.
- Wrap risotto around cheese, fully sealing it, so that no cheese is visible on the outside.
- Repeat until all arancini are done, and store in refrigerator, for an hour, or overnight to set-up.
- Bread the arancini. First in the flour, then egg, then breadcrumbs.
- Place on a plate, cookie sheet, or casserole, without stacking them.
- Fry in oil. I use a blend of 80% Vegetable oil, and 20% EVOO.
- Heat oil to 365f.
- Fry arancini, until golden brown, and drain on paper towels.
- Break on arancini open to see if the cheese is melted, and hot inside. If not, fry them all, and place in a warm oven to heat for a few minutes, not too long!
- Dust arancini with grated Boschetto al Tartufo, Parmigiano, Pecorino, or any other cheese of your choice.
- Serve hot, and enjoy!
Instructions
- Sed ut perspiciatis unnis iste natus err sit voluptatem accusantium nis iste re doloremque.
- Sed ut perspiciatis unnis iste natus err sit voluptatem accusantium nis iste re doloremque.
- Sed ut perspiciatis unnis iste natus err sit voluptatem accusantium nis iste re doloremque.
