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Recipe Name: Arancine With Sardines And Saffron Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

4 Tablespoon(s) Olive oil, divided
1 Red onion, chopped 1/8" dice
1 Pinch(s) Saffron
2 Cup(s) Arborio rice
3 Cup(s) Chicken stock
1 Cup(s) Grated Pecorino
2 Eggs, plus
1 Cup(s) Basic tomato sauce, see *
8 Ounce(s) Salted sardines, rinsed
and roughly chopped
2 Sprigs mint
1/4 Cup(s) Flour, for dusting
1/2 Cup(s) Bread crumbs, for coating
Olive oil, for frying
Note: See the "Basic Tomato Sauce" recipe which is included in this
collection. For the 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 the stuffing: In a 10- to 12-inch sauté 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 arancine, 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. Drain cooked balls on paper towels and
place on large platter and serve either warm or at room temperature.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show
# MB-5688) Per serving: 633 Calories (kcal); 19g Total Fat; (27%
calories from fat); 16g Protein; 94g Carbohydrate; 187mg Cholesterol;
1801mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Recipe by: Mario
Batali Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
Calories: 694
Calories From Fat: 225
Total Fat: 25.2g
Cholesterol: 191.4mg
Sodium: 412.5mg
Potassium: 294.2mg
Carbohydrates: 93.7g
Fiber: <1g
Sugar: 3.1g
Protein: 19.3g

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