From my last trip to the beautiful Sicily, I brought home many culinary inspirations. I tasted these arancine in a delightful bistro in Scicli, and I tried to give them a little twist with some flavors from Emilia
Yield:
4 servings
Total time:
50 min
Preparation time:
20 min
Cooking time:
30 min
Difficulty:
Cost:
Tools:
Bowl, Stove, Blender, Pot
Weight per serving:
250 g
Energy:
820 Kcal
Carbohydrates:
58 g
Fats:
61 g
Proteins:
13 g
Volleyball:
2 h 20 min
Allergens:
Milk, Molluscs, Gluten
Pairing:
Etna Bianco
Occasion:
Romantic dinner
Ingredients
Portions for 4 servings
4
For the tomato coulis
For the Parmesan fondue
Directions
It takes 8 steps in 50 min
1 -
Heat a pan with a drizzle of olive oil and, once it reaches temperature, add the rice. Sauté it for a minute on high heat to toast it, then add two or three cups of broth, a little salt, and a teaspoon of cuttlefish ink. Lower the heat to medium-low and stir continuously, adding a cup of broth as needed
2 -
After cooking, add the butter and let it melt on the stove with the heat off, while continuing to stir. Then, transfer the rice to a shallow and wide container to cool
3 -
To prepare the coulis, cut tomatoes into cubes and blend them together with oil and a little salt, then set aside
4 -
Prepare the Parmesan fondue by emulsifying the diced Parmigiano Reggiano and the hot broth using an immersion blender. Once it becomes smooth, gradually add olive oil while continuing to emulsify until the mixture becomes velvety. Set aside to cool
Tip:
The Parmesan fondue has a specific temperature (25/30°) at which it should be served. If it's too hot, it will be too runny, if it's too cold, it will be too solid
5 -
Prepare a large bowl with breadcrumbs and prepare the batter in another bowl by mixing some water with flour and a pinch of salt, it should be fairly liquid
7 -
To make arancini the size of small oranges, if desired, they can be filled with a little cheese that will melt during cooking. Dip the arancini in the batter, then in the breadcrumbs, and throw them into the pot with the hot oil. Cook until they are perfectly golden
Tip:
The ink from cuttlefish stains, so put on gloves if you don't want to have black hands for two days
Cost
To raise the price a bit, there's only Parmesan or olive oil, but we're definitely talking about a small amount. Each portion costs less than 3 euros
Health
Unfortunately, any fried food cannot be considered light. It's a recipe with a great impact, but try to limit yourself to one serving
4.9
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