Arancini with Pomodoro Sauce - Lettuce Entertain You
27.129.117.34.bc.googleusercontent.com
Add a touch of Mediterranean charm to your gatherings with the recipe for RPM Italian's Arancini, filled with arborio rice and scamorza.
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Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Saucepan
- Pan
- Skillet
- Fine-mesh sieve
- Mixing bowl
- Spatula
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- Parchment paper
- Plate
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
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- Stove
- Refrigerator
Ingredients
- 3 cups arborio rice
- 2 Tbsp. olive oil
- 1 medium shallot, finely diced (about ¼ cup)
- ½ cup white wine
- 2½ cups water
- ½ cup mascarpone
- 1 Tbsp. olive oil
- ¼ cup pecorino, grated
- ¼ cup parmesan, grated
- ⅛ tsp. ground nutmeg
- ½ tsp. ground pepper
- ½ tsp. sea salt
- ½ cup smoked scamorza, diced
- 1½ cup panko
- 1½ cup 00 flour
- 3 eggs, beaten
- 2 cups vegetable oil
- 1 cup of pomodoro sauce, recipe below
- fresh parsley, chopped (for garnish)
- 1 28-oz. can of Alta Cucina whole tomatoes
- 8 cloves of garlic, diced
- 2 medium onions, diced
- ½ cup olive oil
- 1 Tbsp. basil leaves, finely chopped
- ¼ cup sugar
- pinch of salt
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