Friday, 19 October 2012

Arangini (Italian)


Original recipe makes 24 rice balls

  1. 3 3/4 cups water
  2. 1 1/3 cups uncooked brown rice
  3. 2 cloves garlic
  4. 1 bay leaf
  5. 1/4 teaspoon salt
  6. 4 ounces thinly sliced prosciutto, chopped
  7. 4 ounces mozzarella cheese, diced
  8. 1/4 cup chopped fresh basil
  9. 3 teaspoons extra virgin olive oil, divided
  10. 5 egg whites, divided
  11. 3 tablespoons freshly grated Parmesan cheese
  12. 1 cup dry bread crumbs
  13. 3 cups vegetable oil for frying


1. Bring water to a steam in a soup pot. Mix in the grain, and add the beans, bay foliage and salt. Return to a steam, reduce warm to low, cover, and cook for 30 minutes, or until grain is soft. Remove from warm, eliminate beans and bay foliage, and allow cooling.

2. In a medium dish, combine the prosciutto, mozzarella dairy products, and tulsi. Add 2 tsp of the olive oil over, and throw to cover.
3. Stir 3 egg white wines and the Dairy products into the grain until well combined. Mix the producing grain combination into the mozzarella and tulsi combination until ingredients are distributed.

4. Heat 2 inches of oil in a deep-fryer to 350 levels F (175 levels C). Place breads food crumbs in one superficial dish, and stir together 2 remaining egg white wines and 1 tsp. of olive oil in another superficial dish.

5. Wet hands, and shape the grain combination into 24 paint-balls  Dip each ball in the egg white wines, then cover with breads food crumbs. Strong fry the grain paint-balls a few at a time until fantastic brown, about 30 seconds per set. Strain on sponges, and serve hot.


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