Arancini with tomato sauce

PennyBy Penny  

July 24, 2015


2 portions of cold risotto ( the basic recipe is on here

A few cubes of mozerella

a few spoonfuls of ragu or sme chopped cooked chicken or Parma ham

2 tblspns plain flour

1 beaten egg

A couple of handfuls of breadcrumbs

1 onion finely chopped

2 cloves of garlic minced

2 tins chopped tomatoes

1 tspn Italian mixed herbs

Salt and pepper

A god squirt of tomato purée

Some fresh chopped basil leaves

1 tblspn olive oil

Vegetable oil for deep frying


1Wrap the cold risotto around the cubed mozerella and meat . Roll into a ball. Make 12 balls

2Step 2

3Roll the balls into some plain flour , then beaten egg , then breadcrumbs. Chill them for an hour

4Step 3

5Heat the olive oil in a frying pan , add the onions and cook till softened

6Step 4

7Add in the garlic and fry for another minute

8Add in the tomato purée and Italian herbs . Cook for 2 minutes

9Add in the tomatoes and simmer for an hour or so , adding a little water to loosen it

10Heat the oil and fry the arancini for about 5 minutes until golden

11Put in the oven to keep warm

12Blitz the sauce with a hand blender , then add in the chopped basil and stir through

13Serve the arincinibn top of the sauce