Arancini di Messina (Rice Balls)
½ cup shallots, diced
1/2 pound prosciutto or speck, diced
2 cloves garlic, finely chopped
1/2 tsp fresh ground black pepper
1 cup peas, cooked
1 cup mozzarella cheese, shredded
1/2 cup tomato sauce
4 cups, cooked Arborio rice
4 egg yolks
1 cup Parmigiano cheese, grated
4 egg whites
2 cups seasoned bread crumbs
1/2 cup extra virgin olive oil
In a frying pan, sauté the shallots and prosciutto or speck. Add the garlic, pepper, peas, mozzarella cheese and 1/4 cup of tomato sauce. Simmer for about 15 minutes. Let the mixture cool down.
Add the egg yolks and Parmigiano to the rice. Add the remaining sauce to the rice a little at a time. Roll the rice into cone shaped balls. Poke a hole into the center of the rice balls and insert about 2 tablespoons of the meat mixture into each cone. Pat the balls with the unbeaten egg whites and roll into the breadcrumbs.
In a large frying pan, fry the rice balls in olive oil until golden brown.
Makes 4 – 6 arancini (rice balls).
Recipe by Anthony A., Flik Independent School Dining Chef Manager