"Putting my condiments from the Gjelina cookbook to work! Silky, garlicky Aioli and basil-rich Pomodoro Sauce make perfect dips for those stuffed rice balls known as Arancini.
Gjelina, by Travis Lett is for the #rainydaybitescookbookclub; the Arancini recipe is from The Food Network Kitchen.
#gjelina#gjelinacookbook#aioli#pomodoro#arancini#appetizer#snack#buzzfeast#beautifulcuisines#foodandwine#foods4thought#tastingtable#thekitchn#eeeeeats#heresmyfood#lifeandthyme#onthetable#vscofood#theculinaire#foodpic#foodstyling#foodphotography#f52grams#feedfeed@thefeed"
Arancini With Pomodoro And Garlic Aioli Sauce
4
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From lesliejarrett
These tempting Arancini balls by @lesliegarrett are totally scrumptious. Perfect as an appetizer or on a buffet. Here she’s borrowed from the Food Network and Gjelina for some of the best recipes, like the rich aioli and Pomodoro sauce she serves for dipping.
RECIPE:
Arancini (recipe slightly adapted from Food Network Kitchen)
Ingredients
3 cups low-sodium chicken broth
Kosher salt
1 cup arborio rice
1/2 cup shredded mozzarella cheese (2 ounces)
1/2 cup shredded fontina cheese (2 ounces)
2 tablespoons chopped fresh parsley
2 large eggs
1/2 cup grated parmesan cheese
1 cup breadcrumbs from day-old bread
1/2 cup panko, (whirl in food processor to make the flakes a bit finer)
Vegetable oil, for frying
Directions
Bring the broth and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce heat to low and simmer until tender, stirring occasionally, about 20 minutes. Spread on a parchment-lined baking sheet and refrigerate until completely cool.
Combine the mozzarella, fontina, and parsley in a bowl; set aside.
Combine the breadcrumbs and panko in a small bowl; set aside.
Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan, and 2/3 cup of the breadcrumb-panko mixture. Shape the mixture into approximately sixteen 1 1/2 inch balls.
Put the remaining crumb mixture in a shallow bowl. Press your finger into the center of each rice ball, insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. (If refrigerating overnight, roll in a bit more breadcrumbs before frying).
Heat 1/2 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes total. Remove with a slotted spoon and drain on paper towels; season with salt.
Leftovers can be refrigerated and rewarmed in a 300 degree oven for approximately 10-15 minutes.
Basic Aioli, from Gjelina, by Travis Lett (makes 1 1/4 cups)
1 garlic clove, roughly chopped
Kosher salt
1 egg yolk
2 tsp. fresh lemon juice, or to taste
3/4 cup (180 ml) grapeseed oil
1/4 cup (60 ml) extra-virgin olive oil
3 Tbsp ice water, as needed
With a mortar and pestle, combine the garlic with a little salt and smash to make a rough paste. Add the egg yolk and use the pestle to incorporate it into the garlic (at this point, if your mortar is on the smaller size, transfer the mixture to a medium-size mixing bowl). Add the lemon juice, and then, very slowly, pour in the grapeseed oil, whisking all the while. Once the grapeseed oil has been fully incorporated, drizzle in the olive oil while continuing to whisk. At this point you should have a very thick aioli that is rich in color. Taste and season with salt. Stir in the ice water, 1 tsp at a time, adding only as much as you need for the desired consistency.
Store in an airtight container in the refrigerator for up to 3 days.
Pomodoro Sauce (slightly adapted from Gjelina, by Travis Lett)
Substitute fresh tomatoes, peeled and seeded, when in season.
Two 28oz cans plus one 14oz can peeled San Marzano tomatoes, seeded and lightly crushed, with their liquid
1/4 cup (60 ml) extra-virgin olive oil
1 Tablespoon flaky sea salt, to taste
1/4 cup packed basil leaves
1/2 - 1 tsp sugar, to taste
In a large saucepan over low heat, combine the tomatoes and their liquid, olive oil, and salt. Cook, stirring occasionally and breaking up the tomatoes with a spoon, until the sauce thickens slightly, about 20 minutes. You want it thick enough to coat a spoon, but not too dense or pasty. Add the basil and taste; if the sauce seems too acidic add the sugar, 1/2 tsp at a time, until the flavor is well-balanced.
Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Makes about 3 1/2 cups.
Arancini (recipe slightly adapted from Food Network Kitchen)
Ingredients
3 cups low-sodium chicken broth
Kosher salt
1 cup arborio rice
1/2 cup shredded mozzarella cheese (2 ounces)
1/2 cup shredded fontina cheese (2 ounces)
2 tablespoons chopped fresh parsley
2 large eggs
1/2 cup grated parmesan cheese
1 cup breadcrumbs from day-old bread
1/2 cup panko, (whirl in food processor to make the flakes a bit finer)
Vegetable oil, for frying
Directions
Bring the broth and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce heat to low and simmer until tender, stirring occasionally, about 20 minutes. Spread on a parchment-lined baking sheet and refrigerate until completely cool.
Combine the mozzarella, fontina, and parsley in a bowl; set aside.
Combine the breadcrumbs and panko in a small bowl; set aside.
Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan, and 2/3 cup of the breadcrumb-panko mixture. Shape the mixture into approximately sixteen 1 1/2 inch balls.
Put the remaining crumb mixture in a shallow bowl. Press your finger into the center of each rice ball, insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. (If refrigerating overnight, roll in a bit more breadcrumbs before frying).
Heat 1/2 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes total. Remove with a slotted spoon and drain on paper towels; season with salt.
Leftovers can be refrigerated and rewarmed in a 300 degree oven for approximately 10-15 minutes.
Basic Aioli, from Gjelina, by Travis Lett (makes 1 1/4 cups)
1 garlic clove, roughly chopped
Kosher salt
1 egg yolk
2 tsp. fresh lemon juice, or to taste
3/4 cup (180 ml) grapeseed oil
1/4 cup (60 ml) extra-virgin olive oil
3 Tbsp ice water, as needed
With a mortar and pestle, combine the garlic with a little salt and smash to make a rough paste. Add the egg yolk and use the pestle to incorporate it into the garlic (at this point, if your mortar is on the smaller size, transfer the mixture to a medium-size mixing bowl). Add the lemon juice, and then, very slowly, pour in the grapeseed oil, whisking all the while. Once the grapeseed oil has been fully incorporated, drizzle in the olive oil while continuing to whisk. At this point you should have a very thick aioli that is rich in color. Taste and season with salt. Stir in the ice water, 1 tsp at a time, adding only as much as you need for the desired consistency.
Store in an airtight container in the refrigerator for up to 3 days.
Pomodoro Sauce (slightly adapted from Gjelina, by Travis Lett)
Substitute fresh tomatoes, peeled and seeded, when in season.
Two 28oz cans plus one 14oz can peeled San Marzano tomatoes, seeded and lightly crushed, with their liquid
1/4 cup (60 ml) extra-virgin olive oil
1 Tablespoon flaky sea salt, to taste
1/4 cup packed basil leaves
1/2 - 1 tsp sugar, to taste
In a large saucepan over low heat, combine the tomatoes and their liquid, olive oil, and salt. Cook, stirring occasionally and breaking up the tomatoes with a spoon, until the sauce thickens slightly, about 20 minutes. You want it thick enough to coat a spoon, but not too dense or pasty. Add the basil and taste; if the sauce seems too acidic add the sugar, 1/2 tsp at a time, until the flavor is well-balanced.
Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Makes about 3 1/2 cups.