Si­cil­ian arancini

Olio Kens­ing­ton St head chef Lino Sauro shares his recipe for fried rice balls

Woman’s Day (Australia) - - Everyday Food -

MAKES 40 PIECES Melt 80g salted but­ter in a saucepan and add 1kg carnaroli rice. Toast lightly, then add 2 litres veg­etable broth and 2 sa­chets saffron. Stir un­til soft and broth is ab­sorbed. Al­low to cool, then add 150g grated moz­zarella cheese, sea­son with salt and pep­per, and mix. Dice 200g pecorino cheese and 200g salted but­ter into cubes. Take a gen­er­ous dol­lop of rice in your palm and form into a ball. Fill with a cube of but­ter and a cube of cheese. Cover with more rice so it’s a round shape and slightly elon­gated. Mix 300g plain flour with 400g water and a pinch of salt to make a creamy bat­ter. Roll each ball in bat­ter and then in bread­crumbs. Deep fry in hot oil a few at a time un­til golden, then trans­fer to pa­per towel to re­move ex­cess oil. Serve with tomato sauce or en­joy plain.

Lino Sauro

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