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Recipe Name: Aracine With Sardines And Saffron Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Tablespoon(s) Olive oil, plus 2
1 Red onion, chopped into
1/8-inch dice
1 Pinch(s) Saffron
2 Cup(s) Arborio rice
3 Cup(s) Chicken stock
1 Cup(s) Grated Pecorino
2 Eggs plus, 2 eggs separated
1 Cup(s) Basic tomato sauce
8 Ounce(s) Salted sardines, rinsed
heads removed and
2 Sprigs mint
1/4 Cup(s) Flour for dusting
1/2 Cup(s) Bread crumbs for coating
Olive oil for frying
FOR RICE: In a 4 to 6-quart saucepan, heat 2 tablespoons olive oil
until just smoking. Add half the chopped red onion and saffron and
cook until softened, about 7 to 9 minutes. Add rice and chicken stock
and bring to boil, uncovered. Cook until liquid is absorbed and rice
is tender, about 25 minutes. Spread rice out to cool on a large cookie
sheet, about 1/4-inch to 1/2-inch thick. When rice is cool, mix with
Pecorino, 2 eggs and 2 egg yolks and set aside FOR STUFFING: In a 10-
to 12-inch saute pan, cook remaining chopped onion in 2 tablespoons
olive oil until light golden brown, about 10 minutes. Add tomato
sauce, chopped sardines and mint and cook 5 to 7 minutes until reduced
by one third and quite thick. Set aside and allow to cool. TO
ASSEMBLE: Place dusting flour, egg whites and bread crumbs in separate
shallow bowls and lightly beat egg whites. To form aracine, place 3
tablespoons rice mixture in palm of hand and make an indentation with
the back of a spoon. Spoon 2 tablespoons sardine mixture into
indentation and form an open bowl out of the rice in your hand. Cover
filled portion with another tablespoon of rice mixture and using both
hands, shape the rice into a ball. Continue with remaining rice
mixture and stuffing until done. Roll each ball in flour, then egg
whites, then bread crumbs and refrigerate 1 hour, uncovered. Heat
4 inches of cooking oil in fryer or deep frying pan to 375 degrees.
Carefully place 3 balls at a time into pan and fry until golden brown,
about 3 to 4 minutes, stirring with tongs or kitchen spoon to keep
them moving. Drained cooked balls on paper towels and place on large
platter and serve either warm or at room temperature. Yield: 4
servings Posted to MC-Recipe Digest V1 #273 Date: Fri, 1 Nov 1996
22:32:48 -0500 From: Meg Antczak <>

Nutrition (calculated from recipe ingredients)
Calories: 2394
Calories From Fat: 574
Total Fat: 64.4g
Cholesterol: 393.6mg
Sodium: 1507.5mg
Potassium: 1038.7mg
Carbohydrates: 373.9g
Fiber: 2g
Sugar: 11.8g
Protein: 64.8g

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