BAKED ARANCINI WITH SPICY TOMATO SAUCE
These cheesy rice fritters are inspired by my family's Sicilian arancini. A blend of rich fontina, provolone, parmesan, and ricotta cheeses give this baked version a sharp bite. This recipe works well U.S.-grown arborio or sushi rice, but feel free to swap in another starchy, short-grain variety. Serve with a side of spicy Calabrian chile-spiked tomato sauce that comes together easily and could be used in place of your favorite tomato sauce for future pizza nights! Bake up a batch for a great appetizer at your next get-together or freeze for meal prepping.
Provided by Lisa Thompson
Yield 18 arancini
Number Of Ingredients 19
Steps:
- Let rice cool for 25 minutes after cooking, then stir in 1 teaspoon kosher salt.
- Preheat oven to 400F degrees. Coat a foil or parchment-lined baking sheet liberally with olive oil.
- Meanwhile, stir shredded fontina cheese, shredded provolone cheese, grated parmesan cheese, ricotta, eggs, chopped parsley, remaining salt, black pepper, and chili flakes (if using) in a large bowl until well combined. Add cooled rice and peas and stir until mixture is homogenous.
- Oil a ¼ cup measuring cup, then scoop rice mixture and pack with your fingers. Unmold rice mixture and coat on all sides with panko breadcrumbs. Set on prepared baking sheet. Repeat with remaining mixture.
- Drizzle arancini with olive oil and bake for 25 minutes.
- Meanwhile, bring crushed tomatoes, chopped garlic, olive oil, and Calabrian chiles to a boil in a medium pot, then reduce heat and simmer, stirring often, for about 35 minutes. Keep warm until ready to serve.
- Serve arancini with a side of spicy tomato sauce and a dusting of extra parmesan cheese and fresh basil, if desired.
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