Appetizers > Italy > Leftovers > New Years Eve > Arancini >
Arancini
Italian Rice Balls
1 TBS olive oil
1/2 LB lean ground beef
1/2 tsp. garlic, minced
1/2 C tomato sauce, divided
1 C peas (thaw if frozen)
Salt & black pepper to taste
4 C cooked rice, cooled
1 C Parmesan cheese
4 eggs, separated
2 C seasoned breadcrumbs
1/2 C olive oil
Heat one tablespoon olive oil in a large skillet over medium heat. Add the meat, breaking into small pieces. Add the minced garlic, salt, black pepper, 1/4 C of the tomato sauce and the peas. Reduce heat; simmer gently for about ten minutes. Remove from heat and allow to cool.
In a bowl, combine the rice, Parmesan cheese and four egg yolks. Mix well. Add remaining tomato sauce; just enough to give color to the rice. Shape the rice mixture into balls the size of a small orange. Poke a hole in the center of rice balls; insert about one teaspoon of meat filling. Pat and smooth hole closed. Dip balls into an unbeaten egg white; roll in the breadcrumbs. Heat remaining olive oil in a deep skillet. Fry rice balls until golden in color; drain on paper towels. Serve hot. Recipe makes about twelve balls.
Note: Arancini can also be eaten as a main dish for lunch or dinner.
*Arancini image (C) G. Melfi (2006). Image released into the public domain by author and copyright holder.
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