Back
Sicilian Arancini
Recipe by Laura Sharrad
Try Laura Sharrad's Sicilian Arancini today!
- Steps
- Ingredients
Steps
- Heat a deep fryer to 170°C.
- To cook the rice, bring a large saucepan of water to the boil and add rice. Cook for 15-16 minutes, until al dente. Strain and spread onto a tray to allow to cool.
- To make the Sugo, heat oil in a frypan on a medium heat. Add the chilli and onions, season with salt and pepper. Sauté for 5 minutes then add the garlic and basil leaves and cook for a further 3 minutes.
- Add the passata and allow to simmer on a medium heat for 20-25 minutes, until reduced. Season to taste and set aside to cool completely.
- When the rice and sugo have cooled, mix together. Add the egg, parmigiano and breadcrumbs. Stir until you have a workable mixture, adding more breadcrumbs if necessary.
- To assemble the arancini, set up a crumbing station with three bowls; flour, eggs and breadcrumbs.
- Slice the scarmorza into 15mm cubes.
- Place a 110-120g portion of the mixture in the palm of your hand and flatten slightly. Add a cube of scarmorzza in the centre and mould the mixture around the cheese to form a ball. Shape into a triangle.
- Roll each arancini in the flour, eggs and then breadcrumbs.
- Fry in batches for 6-8 minutes, until crisp and dark golden brown. Drain on paper towel and season with salt.
- Serve warm.
