ARANCINI AL FORKD
Inspired by an appetizer I had at an Italian restaurant I frequented when I lived in New York, which I’m not certain is around anymore, nor recall its name for that matter, what I do know is the arancini was deliciously rich, creamy—with pieces of prosciutto and mozzarella shaped into patties rather than the traditional rice ball. Given the Forkd treatment, this starter comes together in no time; making for the perfect nibble with cocktails or first course.
PREP/COOK TIME: About One Hour
Makes 5 – 6 Patties
INGREDIENTS
1 Cup – Long Grain Rice
2 Cups - Water
2 Tsp – Kosher Salt
½ Tsp – Coarse Black Pepper
2 - 3 Tbs – Grated Pecorino Romano Cheese
¼ Cup – Heavy Cream
2 Oz (About 4 – 5 Slices) – Prosciutto di Parma, Finely Sliced
5 – 6 Cubes (About a little more than half inch) – Whole Milk Mozzarella
2 Large – Eggs
1 Cup – Italian Style Bread Crumbs
1 Cup – Panko Bread Crumbs
1 Cup – Vegetable Oil
THE NITTY GRITTY
In a medium saucepan at high heat, add rice with 1 tsp salt; toast grains for about 1 – 2 minutes. Add water and stir. Cover and reduce heat to medium; simmer for about 7 – 8 minutes. Turn off heat, let rice remain covered and steam for an additional 6 – 7 minutes. Allow rice to cool or till easy to handle.
In a medium bowl, combine rice, 1 tsp salt, black pepper, prosciutto, grated cheese and cream till blended and firm. Scoop about ¼ cup of rice mixture; shape into ball. Place one cube of mozzarella in center; continue shaping till cheese is encased. Flatten to form patty. Chill patties for about 15 - 30 minutes.
In a separate mixing bowl, beat eggs till blended. In another mixing bowl combine bread crumbs and panko. Dredge each patty from egg mixture to bread crumbs to coat. Transfer to parchment lined sheet pan before frying. In a 12” skillet, or non-stick pan, warm oil at medium high heat. Fry patties 2 – 3 at a time. Transfer to paper towels to drain oily excess.
Serve with your favorite jarred tomato sauce for dipping.
NOVEMBER 1, 2019
