Arancini (Alla Puttanesca)

Appetizers | World cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

There are many variations for the filling; this recipe is based on the pasta sauce alla puttanesca.

Ingredients

Arborio rice - 17.6 oz
Farm fresh eggs - 4 pieces
Onion - 2 pieces
Garlic - 3 cloves
Parmesan Cheese - 1.8 oz
Marinated cherries - 3.5 oz
Anchovies - 3 pieces
Capers - 1½ tablespoons
Olives stuffed with lemon - 2.5 oz
Wheat Flour - 3.5 oz
Breadcrumbs - 5.3 oz
Dry White Wine - ½ cup
Dried Rosemary - 2 teaspoons
Mild Chili Spice - to taste
Ground Black Pepper - to taste
Salt - to taste
Olive Oil - 12 fl oz

Step by Step guide

Step 1

Finely chop the onion, sauté until soft, add the minced garlic and fry for another minute. Add the rice, sauté for a couple of minutes, then pour in the wine. Continuously stir to evaporate the wine over medium heat. Constantly adding water, stir the rice until it reaches an al dente state. The rice mixture should be sticky and not spread out. Set the rice aside to cool.

Step 2

While the rice is cooling, prepare the filling. In a small saucepan, heat a couple of tablespoons of olive oil, add halved cherry tomatoes, finely chopped capers, olives, and anchovies, sprinkle with oregano and chili, and simmer the sauce over medium heat for 5–8 minutes.

Step 3

Grate the Parmesan cheese, beat two eggs with a fork, and mix with the rice. Season with salt and pepper to taste.

Step 4

Beat two more eggs with a fork, prepare containers with flour and breadcrumbs. Shape a small ball from the rice mixture, make an indentation, and place a teaspoon of filling inside. Seal with a piece of rice mixture. Roll the finished balls first in flour, then in egg, and finally in breadcrumbs. Fry in olive oil until golden brown. Place on a paper towel to drain excess oil.