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Basil and Tomato Arancini
Makes 25
Ingredients:
4 cups cooked Sandhurst Arborio Rice
100g Sandhurst Sundried Tomatoes, drained and cut into 3mm dice
½ cup grated Parmesan
5 eggs, beaten
25 baby bocconcini
½ cup Sandhurst Basil Pesto, plus more to serve
2 cups plain flour
3 cups fresh breadcrumbs
Sandhurst Vegetable oil, for deep frying
Here's How:
- Combine rice, sundried tomatoes, Parmesan and ¼ cup of the beaten eggs.
- Combine bocconcini and pesto in a separate bowl.
- Have three trays on work surface; one containing the remaining beaten egg, one the flour and one the breadcrumbs.
- To shape arancini, take a dessertspoonful of the rice mixture and press a bocconcini into the centre. Spoon a little more rice on top, then shape into a ball enclosing bocconcini, squeezing mixture together with your hands. Let excess rice fall back into bowl. Carefully roll in flour, then egg and then breadcrumbs. Place on a tray lined with baking paper. Repeat with remaining mixture. Refrigerate arancini for at least an hour.
- To cook, heat 10cm oil in a deep pot, carefully lower in arancini and cook, turning frequently, until golden. Remove with a slotted spoon and drain on paper towels. Keep warm while cooking the remainder.
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