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 (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
GREEN PEA ARANCINI WITH HERBY LEMON DIPPING SAUCE
Provided by Valerie Bertinelli
Categories appetizer
Time 5h30m
Yield 19 arancini and 1 1/2 cups dipping sauce
Number Of Ingredients 25
Steps:
- For the dipping sauce: Put the basil, dill, mint, chives, Roasted Meyer Lemon juice, mayonnaise and Greek yogurt in a food processor and process until smooth. Season to taste with salt. Store in an airtight container in the refrigerator until ready to serve.
- For the arancini: Remove 1 cup of the frozen peas and reserve for later use. Put the remaining peas in a blender with 1 cup of the vegetable stock and puree until smooth. Pour the pea mixture into a medium saucepot and add the remaining 3 cups stock and 2 teaspoons salt. Bring to a low simmer over medium-low heat.
- Melt 2 tablespoons of the butter in a medium Dutch oven over medium-high heat. Add the rice and cook until opaque and lightly toasted. Stir in the shallot and garlic; cook an additional 2 to 3 minutes to toast the garlic and soften the shallot. Deglaze the pot with the white wine, then bring to a boil and cook until almost completely reduced. Ladle in one-third of the hot stock, lower the heat to medium, and bring the stock to a simmer, stirring often. Continue to stir the rice for 8 minutes while the stock reduces almost completely. When there is more rice in the pot than liquid, add another third of the stock and repeat stirring and reducing the stock for another 8 minutes. Add the remaining stock and this time reduce just until the rice is thick enough that a spoon leaves a momentary trail when dragged along the bottom of the pot. Remove from the heat and stir in the remaining 2 tablespoons butter, Parmesan, lemon zest, reserved peas, and additional salt and black pepper to taste.
- Lightly grease a baking sheet with canola oil and spread the risotto in an even layer; set aside to cool. When the risotto is room temperature, cover it with plastic wrap, pressed directly to the surface of the rice, and refrigerate for 4 hours or up to overnight.
- Form the chilled risotto into 19 arancini balls, about 1/4 cup each. Flatten each ball with the palm of your hand, place a heaping teaspoon of mozzarella in the center and fold the sides up and around the cheese. Roll back into balls. (At this point, you can hold the arancini overnight on a baking sheet covered with plastic wrap.)
- When ready to fry, heat 2 to 3 inches of canola oil to 350 degrees F in a large cast-iron pan. Line a baking sheet with paper towels.
- Whisk the eggs together in a shallow dish and season with salt and pepper. In a second shallow dish, add the panko and season with salt and pepper. Dip the arancini in the egg and then coat in the panko.
- In batches of a few at a time, fry the arancini, turning, until deep golden-brown and crispy on all sides, about 4 minutes. Remove with a slotted spoon and drain on the paper towels; immediately season with salt.
- Serve hot with the dipping sauce.
- Heat a cast-iron pan over medium-high heat; add the honey and olive oil. When the honey is melted, stir to combine, then place the lemon halves, cut-side down, into the mixture. Cook until the lemons appear charred and the honey has caramelized to the cut surfaces, about 4 minutes. Remove the lemons to a baking sheet and let to cool.
HOMEMADE MARINARA SAUCE
The secret to memorable marinara sauce is good-quality tomatoes and lots of fresh garlic. Spread this atop some pasta for a quick and easy weeknight dinner.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Yield Makes 6 cups
Number Of Ingredients 8
Steps:
- Heat oil in a large heavy pot over mediumheat. Cook onion and garlic until softand translucent, about 8 minutes. Addtomatoes, red-pepper flakes, 1 teaspoonsalt, and some pepper. Simmer, covered,until thick, 25 minutes. Stir in herbs.
MARINARA SAUCE
Ditch the store-bought stuff and try this delicious marinara sauce atop any pasta or in our Rustic Vegetable Soup recipe from Everyday Food associate food editor Lesley Stockton.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 5 cups
Number Of Ingredients 7
Steps:
- Place the tomatoes in the bowl of a food processor and process until smooth. Transfer to a medium saucepan along with olive oil, garlic, and oregano; season with salt and pepper and bring to a boil over high heat. Reduce heat and cook at a rapid simmer, stirring occasionally, until thickened slightly, about 20 minutes. Serve with cooked pasta, garnished with cheese and a drizzle of olive oil, if desired.
BASIC MARINARA
For great results, finish cooking pasta in the sauce, adding a little pasta water.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 5
Steps:
- In a large saucepan, heat oil and garlic over medium until fragrant. Add onion and cook, stirring occasionally, until onion is very soft, 15 minutes. Season with salt and pepper. Add tomatoes and bring to a boil. Reduce to a rapid simmer and cook until slightly thickened, 10 minutes. Season with salt and pepper. Serve with 3/4 pound cooked pasta.
Nutrition Facts : Calories 179 g, Fat 14 g, Fiber 2 g, Protein 2 g, SaturatedFat 2 g
MARINARA
The success of a lasagna lies not just in its filling but in its most basic components, including this marinara sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6 cups
Number Of Ingredients 5
Steps:
- Pulse tomatoes and juices in a food processor until coarsely chopped.
- Heat garlic and oil in a 5-quart pot over medium heat until garlic begins to sizzle, about 2 minutes. Add tomato puree, salt, and pepper, and bring to a boil. Reduce heat, and simmer, partially covered, stirring occasionally, for 30 minutes. Let cool slightly. Sauce can be refrigerated, covered, for up to 3 days.
THREE-INGREDIENT MARINARA
The beauty of this sauce is in its simplicity. Find the best quality ingredients you can find and this marinara will be the star of any dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- In a food processor, puree tomatoes until smooth. In a straight-sided skillet, heat oil over medium. Add garlic and cook until fragrant, about 30 seconds. Add pureed tomatoes and season. Bring to a simmer and cook until thickened, about 15 minutes.
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
MARINARA SAUCE
For the best results, use a combination of very ripe plum and beefsteak tomatoes to make this marinara; plum tomatoes are fleshier with fewer seeds, while beefsteaks have a balanced flavor. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook. Serve with the Meatballs recipe.
Provided by Martha Stewart
Yield Makes about 4 cups
Number Of Ingredients 6
Steps:
- Slice an X into the bottom of each tomato with a paring knife. Lower tomatoes into a pot of boiling water and blanch for 15 to 30 seconds. Use a slotted spoon or a spider to remove the tomatoes from the pot. Immediately plunge into an ice-water bath until cool enough to handle, about 30 seconds. Then pull off each peel, gripping the skin between your thumb and the flat part of the knife blade, starting at the X. Using the tip of your knife, remove cores. Tear beefsteak tomatoes into pieces.
- Heat oil and garlic, in a medium pot over medium heat until fragrant and sizzling, but not brown. Add tomatoes and season with salt, black pepper, and red-pepper flakes. Bring to a boil over high heat, then reduce to a rapid simmer and cook until tomatoes are falling apart and are reduced slightly, about 15 minutes.
- Working in batches, pass through a food mill fitted with the fine disk into a bowl, or puree in a food processor, straining out seeds if desired. If not serving immediately, let cool completely and store in an airtight container it the refrigerator up to 3 days, or the freezer for 3 months.
ARANCINI
An Italian rice ball made with white wine risotto, and a gooey mozzarella center. Fantastic for lunch or dinner - can be frozen.
Provided by DEBMCD
Categories Side Dish Rice Side Dish Recipes
Time 55m
Yield 18
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.
- When the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham. Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly.
- Stir the beaten egg into the risotto. In a small bowl, whisk together the remaining egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.
- Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C). Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.
Nutrition Facts : Calories 252.2 calories, Carbohydrate 18.8 g, Cholesterol 29.1 mg, Fat 16.4 g, Fiber 0.8 g, Protein 6.3 g, SaturatedFat 3.3 g, Sodium 274 mg, Sugar 1.2 g
People also searched
More about "arancini with marinara sauce as seen on martha stewart recipes"
ARANCINI DI RISO WITH BALSAMIC VINEGAR AND CARAMELIZED …
From oliviascuisine.com
4.8/5 (9)Estimated Reading Time 7 minsServings 12Total Time 2 hrs 10 mins
- In a small saucepan, bring the chicken broth to a simmer. Keep it warm and simmering until ready to use.
- In a large sauté pan, over medium heat, heat the olive oil and sauté the shallots and garlic until tender, about 3 minutes.
ARANCINI AND MARINARA SAUCE RECIPE - STL COOKS
From stlcooks.com
ARANCINI WITH MARINARA SAUCE (AS SEEN ON MARTHA STEWART) RECIPE
From recipeofhealth.com
BEST ARANCINI WITH MARINARA SAUCE AS SEEN ON MARTHA STEWART …
From alicerecipes.com
BEST ARANCINI WITH MARINARA SAUCE RECIPES
From alicerecipes.com
DELICIOUS ARANCINI BALLS WITH THE BEST MARINARA SAUCE
From rebelrecipes.com
BEST ARANCINI WITH MARINARA SAUCE AS SEEN ON MARTHA STEWART …
From recipert.com
ARANCINI WITH MARINARA SAUCE AS SEEN ON MARTHA STEWART …
From tfrecipes.com
ARANCINI WITH POMODORO DIPPING SAUCE - SOUTHERN LIVING
From southernliving.com
ARANCINI (SICILIAN RICE BALLS) WITH MARINARA SAUCE - THE …
From thepassionateolive.com
ARANCINI RECIPE (ITALIAN FRIED RISOTTO) | THE …
From themediterraneandish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love