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---------- Recipe via Meal-Master (tm) v8.04
Title: Aracine With Sardines And Saffron
Categories: New, Text, Import
Yield: 4 servings
2 TB olive oil -- plus 2
: tablespoons
1 red onion, chopped -- into
1/8 -inch dice
1 pn saffron
2 c Arborio rice
3 c chicken stock
1 c grated Pecorino
2 eggs plus -- 2 eggs
: separated
1 c basic tomato sauce
8 oz salted sardines, rinsed,
: heads removed -- and roughly
: ch
2 sprigs mint
1/4 c flour for dusting
1/2 c bread crumbs for coating
: Olive oil for frying
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 aracine, 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. Drained cooked balls on paper towels and
place on large platter and serve either warm or at
room temperature.
Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5688
Date: Fri, 1 Nov
1996 22:32:48 -0500
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