Baked Arancini Parmigiana
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BAKED ARANCINI PARMIGIANA Serves: 4 (approx. 12 arancini) INGREDIENTS INSTRUCTIONS Arancini: 1. Preheat the oven to 6. Place the arancini on 10. At this point you can • 2 eggs beaten CircoTherm® 200°C and the prepared baking leave the sauce at the • 100 g panko breadcrumbs line a large baking tray tray (leave a little space texture it is, or you • 120 g plain flour with a silicone mat or between them so they can use an immersion baking parchment. brown evenly) and blender to blend the • ¼ tsp salt drizzle with the oil. sauce until it is smooth • ¼ tsp black pepper (take care to avoid Place the beaten eggs, • 1 tsp smoked paprika 2. splashes, as it will be breadcrumbs and flour 7. Place in the oven to bake • Approx. 750g -or 3 cups- hot). leftover risotto, chilled on 3 separate, large for 10-15 minutes until plates. golden. • 100 g mozzarella, cut into 1.5cm cubes 11. Once the arancini is cooked, remove from • 2 tbsp olive oil Mix the salt and pepper 8. Meanwhile, start on the 3. the oven and transfer with the flour and the parmigiana sauce. Heat to a large serving dish. smoked paprika with the the oil in a large frying Parmigiana sauce: Spoon the parmigiana breadcrumbs. pan over a medium-high • 2 tbsp olive oil sauce on top and around heat. Add the onions the arancini. Place a slice • 1 large onion, peeled and and garlic, then cook finely diced Take a heaped tbsp of of mozzarella on each 4. for 3-4 minutes until the the risotto rice in your arancini and sprinkle • 2 cloves garlic, peeled and onion starts to soften. minced hand. Flatten it out and on the parmesan. Place • 2 tbsp tomato puree then place a cube of back in the oven for 9. • 2 x 400 g tins of chopped mozzarella in the centre. Stir in the tomato 3-4 minutes until the tomatoes Wrap the risotto around puree, then add the mozzarella has melted. • 1 tsp sugar the mozzarella and roll tinned tomatoes, sugar, into a ball. Place the ball oregano, chilli flakes, • 1 tsp dried oregano 12. Remove from the oven onto a plate and repeat garlic salt and pepper. and sprinkle with a pinch • ½ tsp chilli flakes until you’ve used all the Stir and bring to the of black pepper. Scatter • ¼ tsp garlic salt rice. boil, then simmer for 10 on a few basil leaves • ¼ black pepper minutes, until slightly before serving. reduced. 5. Dip each arancini ball Also: in turn into the flour, • 75 g mozzarella, sliced egg and finally the thinly (you need approx. breadcrumbs, shaking 12 small slices, depending off any excess as you go. on how many arancini you have) • 50 g grated parmesan • Pinch of black pepper • Small bunch fresh basil leaves, roughly torn.