ARANCINI (RICE BALLS) WITH MARINARA SAUCE
Bring the oil to a boil for classic Italian arancini (rice balls) stuffed with mozzarella and served with marinara sauce.
Provided by Kelly Senyei
Time 20m
Number Of Ingredients 7
Steps:
- Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to rise 4 inches in the pot.
- Combine the rice, Parmesan and 1 egg in a medium bowl and use your hands to thoroughly combine the mixture.
- Form each arancini by taking a small portion of the mixture, squeezing it firmly and stuffing one cube of mozzarella inside each ball. Repeat this process to form 8 arancini.
- Whisk together the remaining 2 eggs. Dip each arancini in the eggs and then in the breadcrumbs, shaking off any excess.
- Once the oil reaches 375ºF, add 2 or 3 of the breaded arancini to the pot and fry them until golden brown and cooked throughout.
- Use a slotted spoon to remove the fried arancini from the pot and transfer them to a paper towel-lined plate. Immediately salt the arancini. Repeat the frying process with the remaining arancini.
- Serve the arancini warm with a side of warm marinara sauce.
Nutrition Facts : Calories 165 kcal, Carbohydrate 22 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 67 mg, Sodium 384 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ARANCINI WITH MARINARA SAUCE
This great recipe for arancini with marinara sauce is courtesy of Carmella Mitrano. For an alternative, try our Arancini with Sage.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 20
Number Of Ingredients 12
Steps:
- Place rice and 6 cups of water in a large saucepan; bring to a boil. Reduce heat to a medium-low and cook, covered, stirring often, until water is completely absorbed, 20 to 25 minutes. Transfer to a large bowl; set aside until completely cooled.
- Meanwhile, in a small skillet heat olive oil over medium-high heat. Add garlic and cook, stirring, until golden and fragrant, about 2 minutes. Remove from heat; set aside.
- Stir 3 eggs, one at a time, into cooled rice. Add Parmesan, parsley, and reserved cooked garlic; stir to combine. Season with salt and pepper.
- Fill a large bowl with water. Dip your hands into the water and then form rice mixture into a 2 1/2-inch ball. Transfer to a parchment-lined baking sheet. Repeat process until all of the rice has been used. Using 2 fingers, make an indentation in each ball. Fill each ball with 1 piece of mozzarella cheese and 1 piece of capicolla or proscuitto. Press together to enclose. If necessary, add more rice mixture to cover.
- Beat remaining 2 eggs in a medium bowl. Place breadcrumbs in a shallow dish. Dip each rice ball first in egg mixture, and then in breadcrumbs to coat. Gently remold rice balls if they begin to loose their round shape. Return to parchment paper-lined baking sheet; set aside.
- Heat 5 inches of oil in a large Dutch-oven until it reaches 350 degrees on a deep-fry thermometer. Using a slotted spoon, gently lower one rice ball at a time into hot oil, working in batches if necessary. Cook rice balls, turning, until brown and crispy on all sides, 2 to 3 minutes. Transfer to a paper towel-lined plate. Serve immediately with marinara sauce.
ARANCINI WITH MARINARA SAUCE
Whet their appetites with Arancini Balls with Marinara Sauce. Arancini balls are a traditional Italian appetizer of stuffed rice balls coated in bread crumbs and deep fried. Do we have your attention yet? Good. Your family will sure appreciate it!
Provided by My Food and Family
Categories Home
Time 35m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Mix egg and cream cheese spread in large bowl until blended. Add rice, 1/2 cup bread crumbs and 1/4 cup Parmesan; mix well.
- Use moistened hands to roll rice mixture into 16 balls, using about 2 Tbsp. rice mixture for each ball.
- Cut each stick of string cheese into 8 pieces; insert 1 mozzarella piece into center of each ball, completely enclosing mozzarella with rice mixture.
- Combine remaining bread crumbs with 1/4 cup of the remaining Parmesan in shallow dish. Roll rice balls, 1 at a time, in bread crumb mixture, turning to evenly coat all sides of each ball.
- Heat oil in Dutch oven on medium-high heat to 325°F. Working in batches, add rice balls to hot oil; cook 4 to 6 min. or until evenly browned, turning occasionally. Use slotted spoon to remove rice balls from oil; drain on paper towels. Transfer rice balls to plate; sprinkle with marjoram and remaining Parmesan.
- Heat pasta sauce. Serve with the rice balls.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 160 mg, Carbohydrate 16 g, Fiber 0.6327 g, Sugar 0.7954 g, Protein 5 g
ARANCINI WITH MARINARA SAUCE (AS SEEN ON MARTHA STEWART)
I was so glad to come across these! I used to get something similar at a local restaurant but they no longer make this menu item. I haven't tried these yet but I watched them being made and it seemed very easy. These can be frozen for up to three months and re-heated in the oven or microwave.
Provided by Ethans Mom
Categories European
Time 33m
Yield 20 balls, 10 serving(s)
Number Of Ingredients 12
Steps:
- Place rice and 6 cups of water in a large saucepan; bring to a boil. Reduce heat to a medium-low and cook, covered, stirring often, until water is completely absorbed, 20 to 25 minutes. Transfer to a large bowl; set aside until completely cooled.
- Meanwhile, in a small skillet heat olive oil over medium-high heat. Add garlic and cook, stirring, until golden and fragrant, about 2 minutes. Remove from heat; set aside.
- Stir 3 eggs, one at a time, into cooled rice. Add Parmesan, parsley, and garlic powder; stir to combine. Season with salt and pepper.
- Fill a large bowl with water. Dip your hands into the water and then form rice mixture into a 2 1/2-inch ball. Transfer to a parchment-lined baking sheet. Repeat process until all of the rice has been used. Using 2 fingers, make an indentation in each ball. Fill each ball with 1 piece of mozzarella cheese and 1 piece of capicolla or proscuitto. Press together to enclose. If necessary, add more rice mixture to cover.
- Beat remaining 2 eggs in a medium bowl. Place breadcrumbs in a shallow dish. Dip each rice ball first in egg mixture, and then in breadcrumbs to coat. Gently remold rice balls if they begin to loose their round shape. Return to parchment paper-lined baking sheet; set aside.
- Heat 5 inches of oil in a large Dutch-oven until it reaches 350 degrees on a deep-fry thermometer. Using a slotted spoon, gently lower one rice ball at a time into hot oil, working in batches if necessary. Cook rice balls, turning, until brown and crispy on all sides, 2 to 3 minutes. Transfer to a paper towel-lined plate. Serve immediately with marinara sauce (I have posted this!).
Nutrition Facts : Calories 591.9, Fat 18.6, SaturatedFat 9.4, Cholesterol 137.7, Sodium 843.8, Carbohydrate 77.8, Fiber 3.3, Sugar 1.7, Protein 25.7
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