Marras Fried Tomato And Mozzarella Arancini Recipes

ARANCINI WITH MARINARA SAUCE

Arancini with Marinara Sauce image

This great recipe for arancini with marinara sauce is courtesy of Carmella Mitrano. For an alternative, try our Arancini with Sage.

Provided by Martha Stewart

Yield Makes about 20

Number Of Ingredients 12

Ingredients

4 cups Arborio rice
1 tablespoon olive oil
3 to 4 cloves garlic, finely chopped
5 large eggs
1 1/2 cups freshly grated Parmigiano-Reggiano cheese
1 1/2 cups Italian-style breadcrumbs
2/3 cup finely chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
1 pound fresh buffalo mozzarella cheese, cut into 1/2-inch cubes
1/2 pound thinly sliced hot capicolla or proscuitto, halved and folded into quarters
Canola oil, for frying
All-Purpose Tomato Sauce

Steps:

Place rice and 6 cups of water in a large saucepan; bring to a boil. Reduce heat to a medium-low and cook, covered, stirring often, until water is completely absorbed, 20 to 25 minutes. Transfer to a large bowl; set aside until completely cooled.
Meanwhile, in a small skillet heat olive oil over medium-high heat. Add garlic and cook, stirring, until golden and fragrant, about 2 minutes. Remove from heat; set aside.
Stir 3 eggs, one at a time, into cooled rice. Add Parmesan, parsley, and reserved cooked garlic; stir to combine. Season with salt and pepper.
Fill a large bowl with water. Dip your hands into the water and then form rice mixture into a 2 1/2-inch ball. Transfer to a parchment-lined baking sheet. Repeat process until all of the rice has been used. Using 2 fingers, make an indentation in each ball. Fill each ball with 1 piece of mozzarella cheese and 1 piece of capicolla or proscuitto. Press together to enclose. If necessary, add more rice mixture to cover.
Beat remaining 2 eggs in a medium bowl. Place breadcrumbs in a shallow dish. Dip each rice ball first in egg mixture, and then in breadcrumbs to coat. Gently remold rice balls if they begin to loose their round shape. Return to parchment paper-lined baking sheet; set aside.
Heat 5 inches of oil in a large Dutch-oven until it reaches 350 degrees on a deep-fry thermometer. Using a slotted spoon, gently lower one rice ball at a time into hot oil, working in batches if necessary. Cook rice balls, turning, until brown and crispy on all sides, 2 to 3 minutes. Transfer to a paper towel-lined plate. Serve immediately with marinara sauce.

MARRA'S FRIED TOMATO AND MOZZARELLA ARANCINI

Marra's Fried Tomato and Mozzarella Arancini image

There are many arancini (or rice ball) recipes out there, many complicated, many just parmesan and chicken stock or milanese. I recreated what i got at school in Italy in grade 7. I love them and they are easy. If you have 2 cups of short grain cooked rice left over use them. Or if you have any tomato sauce and cooked short grain rice left over then just mix them together, and proceed to adding the mozzarella, dredge and cook.

Provided by MarraMamba

Categories Lunch/Snacks

Time 1h

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 cup arborio rice (or short grain rice)
1 cup water
1 1/2 cups tomato sauce (a basic one)
2 teaspoons garlic, minced
1/2 cup onion, minced
3 tablespoons olive oil
1 cup mozzarella cheese, cubed
breadcrumbs
2 eggs
flour (for dredging)
oil (for frying)

Steps:

First of all put the olive oil in a heavy saucepan on medium heat and add onion and garlic until softened. then add rice coating it in oil.
Put 1/2 cup of water and 1/2 cup of tomato sauce in a measuring cup and slowly add a quarter cup, stirring constantly until absorbed, then add another quarter cup until done. This is a bit of a slow process, you want the rice to absorb the sauce before adding more. It is important to continuously stir, like any risotto or the bottom will burn. Once this is done, then add a 1/2c of water/tomato sauce mix, until absorbed, taste and add more if necessary. Until you get nice tender rice.
Set aside to cool.
Set up breading station, with a bowl for the 2 eggs, whisk, a bowl for bread crumbs and a bowl for flour.
Take a small handful with wet hands of the cooled risotto, and make a dent. put 1 cube of mozzarella in it and cover it in a circle. I admit i put large amts of mozzarella in lol. Dredge in flour, then egg and then bread crumbs. My own preference is to dredge them again in egg and breadcrumbs but that is up to you.
Make all your arancini (means small oranges) and heat the canola or other frying oil to medium high in a skillet. Place the balls in batches, turning as each side browns. Remove and drain.
You will hear and see a few "leaking" cheese very quickly. I take those out sooner and after draining give it 15 seconds in the microwave before serving so they totally melt the cheese without it disappearing where I can't eat it into the oil.

Nutrition Facts : Calories 840.8, Fat 38.4, SaturatedFat 11.9, Cholesterol 230.2, Sodium 1392, Carbohydrate 95.3, Fiber 6.3, Sugar 10.3, Protein 28.2

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First of all put the olive oil in a heavy saucepan on medium heat and add onion and garlic until softened. then add rice coating it in oil.
Put 1/2 cup of water and 1/2 cup of tomato sauce in a measuring cup and slowly add a quarter cup, stirring constantly until absorbed, then add another quarter cup until done (mixing more sauce and water as you go along) until you get a tender rice. This is a bit of a slow process, you want the rice to absorb the sauce before adding more. It is important to continuously stir, like any risotto or the bottom will burn. Set aside to cool.
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