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Arancine with Sardines and Saffron (Mario Batali) Recipe

Arancine with Sardines and Saffron (Mario Batali) Recipe

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Arancine with Sardines and Saffron (Mario Batali)

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Ingredients

Count

Nutrition

904

Calories

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Ingredients:

Serving

2 tbsp olive oil plus 2 tablespoons
1 red onion, chopped into 1/8-inch dice
1 pinch saffron
2 cups arborio rice
3 cups chicken stock
1 cup grated pecorino
2 eggs
1 cup basic tomato sauce , recipe follows
8 oz salted sardines, rinsed, heads removed and roughly chopped
2 sprigs mint
1/4 cup flour for dusting
1/2 cup bread crumbs for coating
olive oil for frying

Directions:

FOR RICE: In a 4 to 6-quart saucepan, heat 2 tablespoons olive oil until just smoking. Add half the chopped red onion and saffron and cook until softened, about 7 to 9 minutes. Add rice and chicken stock and bring to boil, uncovered. Cook until liquid is absorbed and rice is tender, about 25 minutes. Spread rice out to cool on a large cookie sheet, about 1/4-inch to 1/2-inch thick. When rice is cool, mix with Pecorino, 2 eggs and 2 egg yolks and set aside
FOR STUFFING: In a 10- to 12-inch saute pan, cook remaining chopped onion in 2 tablespoons olive oil until light golden brown, about 10 minutes. Add tomato sauce, chopped sardines and mint and cook 5 to 7 minutes until reduced by one third and quite thick. Set aside and allow to cool.
TO ASSEMBLE: Place dusting flour, egg whites and bread crumbs in separate shallow bowls and lightly beat egg whites. To form arancine, place 3 tablespoons rice mixture in palm of hand and make an indentation with the back of a spoon. Spoon 2 tablespoons sardine mixture into indentation and form an open bowl out of the rice in your hand. Cover filled portion with another tablespoon of rice mixture and using both hands, shape the rice into a ball. Continue with remaining rice mixture and stuffing until done.
Roll each ball in flour, then egg whites, then bread crumbs and refrigerate 1 hour, uncovered.
Heat 4 inches of cooking oil in fryer or deep frying pan to 375 degrees. Carefully place 3 balls at a time into pan and fry until golden brown, about 3 to 4 minutes, stirring with tongs or kitchen spoon to keep them moving. Drain cooked balls on paper towels and place on large platter and serve either warm or at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	903.61 Kcal (3783 kJ)
Calories from fat	270.81 Kcal
		% Daily Value*
Total Fat	30.09g	46%
Cholesterol	117.14mg	39%
Sodium	1970.33mg	82%
Potassium	559.15mg	12%
Total Carbs	130.94g	44%
Sugars	12.37g	49%
Dietary Fiber	5.81g	23%
Protein	34.48g	69%
Vitamin C	6.6mg	11%
Iron	2.8mg	15%
Calcium	341.8mg	34%

Amount Per 100 g
Calories	161.65 Kcal (677 kJ)
Calories from fat	48.45 Kcal
		% Daily Value*
Total Fat	5.38g	46%
Cholesterol	20.96mg	39%
Sodium	352.48mg	82%
Potassium	100.03mg	12%
Total Carbs	23.42g	44%
Sugars	2.21g	49%
Dietary Fiber	1.04g	23%
Protein	6.17g	69%
Vitamin C	1.2mg	11%
Iron	0.5mg	15%
Calcium	61.2mg	34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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