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Arancini alla Siciliana?Sicilian Croquettes, aka Italian Rice Balls
 I am currently on vacation. Mr. Fuji and I are in Cancun, and as you read this, we are hopefully lounging on a beach enjoying some sunshine or exploring the ruins of Chichen Itza! While I’m gone, two dear sweet friends are filling in for me, making sure that you have something yummy to read about. First up is the amazing and phenomenally talented Paula of bell’alimento. Paula makes amazing Italian food accessible on bell’alimento through showing how easy it is to make it from scratch at home. I know because I’ve tried many of her recipes for dishes that now make regular appearances on our table. I can’t wait to get home and try the amazing meal that she is sharing with us today! ======================================================= Hi, I’m Paula, I write a little blog called bell’alimento and I’m so honored to be popping in today filling in for the fantabulous Rachael while she’s out of the country living it up ; ) No, I’m not jealous or anything tee hee! It’s no secret that I LOVE Rachael’s site! Her recipes are constantly inspiring me {as I’m sure you all}! She’s dee-lightful and I’m so grateful to call her my friend! So naturally when Rachael asked me to fill in {I kinda feel like Jay Leno subbing for Johnny Carson} I had to come up with something extra special! Thanks again for letting me stop by! I hope you give these a try! bell’alimento
Note: There is a print link embedded within this post, please visit this post to print it. Arancini alla Siciliana (Sicilian Croquettes) 1 1/2 cups long grain rice 1. Bring a large saucepan with plenty of salted water to boil, add rice and cook until tender (approx 15 min). Drain the rice well. Return to saucepan and add 2 tablespoons butter and the Parmigiano. Stir well to combine. Set aside and allow to cool completely. WHILE rice is cooling, into a medium-large saute pan melt the remaining butter over medium heat. Add onion and cook until slightly translucent. Add the beef and cook until brown. Stirring as necessary. Add the parsley and season lightly with salt. Add wine and cook until evaporated. Stir in the tomato paste, reduce heat to LOW and cook for additional 10 mins. Check for seasoning, add salt if necessary. 2. Place approx 3-4″ oil into a large dutch oven or similar pan and heat to approx 350 degrees. WHILE oil is heating assemble the Arancini by shaping the cooled rice into balls the size of a SMALL orange (or tangerine). Using your thumb make an indentation allowing you to fill the inside. Place a cube of Mozzarella and top with meat filling. Cover with additional rice and re-shape the ball between your hands, using pressure to compact the rice (you don’t want it to fall apart in the oil). Set aside. Continue until all are assembled. 3. When the oil is ready, place your eggs into a small shallow bowl and the flour into another small shallow bowl. Dip the Arancini into the beaten eggs first (making sure it’s covered on all sides) and then transfer to the flour bowl coating the ball with flour. Tap off any excess flour. Carefully transfer the Arancini into the oil and cook until nice and golden (cooking time will depend on the size of your Arancini), turning it as necessary. Do not crowd the pot, do this in batches if necessary. When golden, transfer to a plate lined with paper towels to sop up any excess oil. Buon Appetito!  related searches : Arancini
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