ezRecipe-Zee: Cooking Recipe: How to make Arancine With Sardines And Saffron

Arancine With Sardines And Saffron

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Date Added:	February 29, 2008
Calories:	633
Serves:	4
Prep. Time:	0:00
Category:	Main Dish, Rice / Grains, Fish / Shellfish

Ingredients:

4     tablespoons   olive oil
1                   red onion
1     pinch         saffron
2     cups          arborio rice
3     cups          chicken stock
1     cup           grated pecorino
2                   eggs
2                   eggs
1     cup           Basic Tomato Sauce
8     ounces        salted sardines
                    and roughly chopped
2     sprigs        mint
1/4   cup           flour
1/2   cup           bread crumbs
                    Olive oil

Directions: one line for each direction. When saved the lines will be numbered.

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 saute 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.
This recipe yields 4 servings.

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 633

Calories from Fat 27.9%

Total Fat

19g

Cholesterol

187mg

Sodium

1801mg

Carbohydrate

94g

Dietary Fiber

Protein

16g

Points 15

Exchanges: 5 1/2 Grain(Starch)

Rating: ()

Added On: February 29, 2008

* MOLTO MARIO with Mario Batali - (Show # MB-5688) - from the TV FOOD NETWORK