Arancine With Sardines And Saffron
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Italian | Italian1 | 4 | Servings |
INGREDIENTS
| 4 | T | Olive oil, divided |
| 1 | Red onion, chopped 1/8" dice | |
| 1 | pn | Saffron |
| 2 | c | Arborio rice |
| 3 | c | Chicken stock |
| 1 | c | Grated pecorino |
| 2 | Eggs, plus | |
| 2 | Eggs, separated | |
| 1 | c | Basic tomato sauce, see * |
| note | ||
| 8 | oz | Salted sardines, rinsed |
| beheaded | ||
| and roughly chopped | ||
| 2 | Sprigs mint | |
| 1/4 | c | Flour, for dusting |
| 1/2 | c | Bread crumbs, for coating |
| Olive oil, for frying |
INSTRUCTIONS
Note: See the "Basic Tomato Sauce" recipe which is included in this collection. For the rice: In a 4 to 6-quart saucepan, heat 2 tablespoons olive oil until just smoking. Add half the chopped red onion and saffron and cook until softened, about 7 to 9 minutes. Add rice and chicken stock and bring to boil, uncovered. Cook until liquid is absorbed and rice is tender, about 25 minutes. 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 Pecorino, 2 eggs and 2 egg yolks and set aside. For the stuffing: In a 10- to 12-inch sauté pan, cook remaining chopped onion in 2 tablespoons olive oil until light golden brown, about 10 minutes. Add 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. To assemble: Place dusting flour, egg whites and bread crumbs in 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. Roll each ball in flour, then egg whites, then bread crumbs and refrigerate 1 hour, uncovered. Heat 4 inches of cooking oil in fryer or deep frying pan to 375 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. Drain cooked balls on paper towels and place on large platter and serve either warm or at room temperature. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5688) Per serving: 633 Calories (kcal); 19g Total Fat; (27% calories from fat); 16g Protein; 94g Carbohydrate; 187mg Cholesterol; 1801mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 694
Calories From Fat: 225
Total Fat: 25.2g
Cholesterol: 191.4mg
Sodium: 412.5mg
Potassium: 294.2mg
Carbohydrates: 93.7g
Fiber: <1g
Sugar: 3.1g
Protein: 19.3g