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Fried Arancini With Creamy Garlic Sauce & An Endive Salad

Fried Arancini With Creamy Garlic Sauce & An Endive Salad

Fried Arancini With Creamy Garlic Sauce & An Endive Salad

Fried Arancini With Creamy Garlic Sauce & An Endive Salad. Transport yourself to Italy with these delicious Fried Arancini. 

Makes 25 Arancini

750ml chicken or vegetable stock

4 tbsp olive oil

1 onion, diced

1 garlic clove, crushed

300g arborio rice

200ml white wine

20g capers, drained and finely chopped

50g semi-dried tomatoes in oil, drained and finely chopped

1 tsp lemon zest

40g grated parmesan

2 eggs

1 tsp thyme leaves, finely chopped

80g panko (or plain) breadcrumbs

100g flour

1L vegetable oil

1 small endive head, leaves plucked

1 tbsp fresh lemon juice

 

Garlic Sauce  

2 egg yolks

2 tsp Dijon mustard

1⁄2 cup olive oil

2 garlic cloves, crushed

2 tbsp crème fraîche

1 tbsp fresh lemon juice

 

In a medium saucepan, bring stock to the boil, then remove from heat.

Heat half the olive oil in a large frying pan over a medium heat. Add onion and garlic, and stir-fry for 2 minutes. Add rice and cook, stirring, for 1 minute. Pour in wine and cook, stirring, until almost absorbed.

Ladle in enough hot stock to just cover rice. Cook, stirring often and adding more stock after each addition is absorbed, for about 20 minutes or until rice is firm to the bite.

Meanwhile, to make the garlic sauce, mix egg yolks with mustard and a pinch of salt in a medium bowl. Gradually whisk in olive oil, drop by drop, then in a thin trickle, until well combined. Stir in garlic, crème fraîche and lemon juice. Set aside in the fridge until needed.

Stir capers, semi-dried tomatoes, lemon zest and parmesan into the rice mixture. Season with salt and pepper. Spread evenly over a baking tray and allow to cool for at least one hour.

Using wet hands, make about 25 balls from the rice mixture. Whisk eggs in a shallow dish. Combine the thyme, breadcrumbs and flour in another shallow dish. Coat each rice ball first in the flour mixture, then in the egg, and again in the flour mixture.

Heat the vegetable oil in a large pot to 180°C on a cook’s thermometer. Frying in batches, add arancini and cook for 5-6 minutes or until golden-brown. Drain on paper towel.

Meanwhile, heat remaining olive oil in a medium pan over a high heat. Fry endive leaves for 1 minute or until leaves collapse. Season with salt and pepper, and stir in lemon juice. Arrange with the arancini and garlic sauce on a serving platter. Serve.

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