Arancine with Sardines

Arancine with Sardines
You can never have too many main course recipes, so give Arancine with Sardines From preparation to the plate, this recipe takes approximately 5 hours. If you have arborio rice, saffron, mint, and a few other ingredients on hand, you can make it. To use up the mint you could follow this main course with the Mint Brownies as a dessert.

Instructions

1
To make the rice: In a 4 to 6-quart saucepan, heat 2 tablespoons olive oil until just smoking.
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Olive OilOlive Oil
RiceRice
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Sauce PanSauce Pan
2
Add half the chopped red onion and saffron, and cook until softened, about 7 to 9 minutes.
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Red OnionRed Onion
SaffronSaffron
3
Add rice and chicken stock, and bring to boil, uncovered. Cook until liquid is absorbed and rice is tender, about 25 minutes.
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Chicken StockChicken Stock
RiceRice
4
Spread rice out to cool on a large cookie sheet, about 1/4-inch to 1/2-inch thick. When rice is cool, mix with the Pecorino, 2 eggs, and 2 egg yolks, and set aside
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Egg YolkEgg Yolk
PecorinoPecorino
CookiesCookies
SpreadSpread
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Baking SheetBaking Sheet
5
To make the stuffing: In a 10 to 12-inch saute pan, cook the remaining chopped onion in 2 tablespoons olive oil until light golden brown, about 10 minutes.
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StuffingStuffing
OnionOnion
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Frying PanFrying Pan
6
Add the tomato sauce, chopped sardines, and mint, and cook 5 to 7 minutes until reduced by one third and quite thick. Set aside and allow to cool.
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Tomato SauceTomato Sauce
SardinesSardines
MintMint
1
Place the flour for dusting, egg whites, and breadcrumbs in 3 separate shallow bowls and lightly beat egg whites. To form arancine, place 3 tablespoons rice mixture in palm of hand and make an indentation with the back of a spoon. Spoon 2 tablespoons sardine mixture into indentation and form an open bowl out of the rice in your hand. Cover filled portion with another tablespoon of rice mixture and using both hands, shape the rice into a ball. Continue with remaining rice mixture and stuffing until done.
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BreadcrumbsBreadcrumbs
Egg WhitesEgg Whites
StuffingStuffing
SardinesSardines
All Purpose FlourAll Purpose Flour
RiceRice
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BowlBowl
2
Roll each ball in flour, then egg whites, then breadcrumbs and refrigerate 1 hour, uncovered.
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BreadcrumbsBreadcrumbs
Egg WhitesEgg Whites
All Purpose FlourAll Purpose Flour
RollRoll
3
Heat 4 inches of cooking oil in fryer or deep frying pan to 375 F degrees. Carefully place 3 balls at a time into pan and fry until golden brown, about 3 to 4 minutes, stirring with tongs or kitchen spoon to keep them moving.
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TongsTongs
4
Drained cooked balls on paper towels and place on large platter and serve either warm or at room temperature.
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Paper TowelsPaper Towels
DifficultyExpert
Ready In5 hrs
Servings4
Health Score39
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