Description
Arancini – Italian appetizer from rice (ital. arancini — "little oranges"). The name of the dish got thanks to a rich yellow-orange color after frying in oil, giving arancini resemblance to small oranges. Usually rice balls stuffed with anything fish or meat. I used the cod liver.
Ingredients
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Figure
250 g
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Cod liver oil
200 g
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Parmesan
100 g
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Chicken egg
3 piece
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Flour
75 g
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Bread crumbs
75 g
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Green onions
1 coup
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Butter
50 g
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Olive oil
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Salt
Cooking
Wash rice, boil according to instructions on the package. Well suited rice "Arborio rice "Kuban" from the Mistral or the sushi rice.
Cheese to grate on a coarse grater. Shift the rice in a bowl. Add the butter and half the grated cheese. To drive 2 eggs, mix and allow to cool.
Onions wash, dry and chop. Liver to dry out, then mash with a fork. Mix the liver with onions and remaining cheese.
Take a portion of rice the size of a small egg. Mash into a pellet, put in the center some of the filling and form a ball. In a separate bowl pour the flour, the breadcrumbs and the remaining lightly beaten egg.
The resulting rice balls, roll first in flour, then in egg and in breadcrumbs. Fry in hot oil until Golden brown. Spread on paper towel to drained excess oil. Serve warm with the sauce. Bon appetit!
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