Arancini with Pepolata Sauce (Rice Balls with Pepper Sauce)

Serve legendary chef Antonio Carluccio's arancini at your next dinner party and your guests will love you for it
Wednesday , 31 October 2012
Arancini with Pepolata Sauce (Rice Balls with Pepper Sauce)
Italian-style rice balls





350g Carnaroli rice

135g grated Parmesan

35ml olive oil

125g white onion, finely chopped

4 sprigs of parsley

4g salt

4 sprigs of thyme

2 bay leaves


100ml vegetable stock

1 garlic clove, peeled and diced

3g ground black pepper

30ml olive oil

50g white onion, diced

100g red pepper, deseeded and chopped

100g yellow pepper, deseeded and chopped

5g salt


80g bread crumbs

2 eggs, for egg wash

500ml whole milk

600g ‘00’ flour

500ml vegetable oil

100g buffalo mozzarella

Handful of basil leaves

Parsley, to garnish

To make the arancini rice: tie the parsley, thyme and bay leaves together with string. Gently sweat the chopped onions with the bundle of herbs in olive oil. Add the Carnaroli rice and stir making sure all the grains are coated with the olive oil. Season.

2. Add water to the pan and bring to the boil. Transfer the pan to the oven and cook for 8 to 12 minutes, or until the water has been absorbed. Leave the rice to cool and then mix in the grated Parmesan.

3. To make the pepolata sauce: in a large pot heat the olive oil, then add the onions and garlic, lightly brown, then add the peppers. Once the peppers have browned add the vegetable stock and simmer until the peppers are tender. Place the pepper mix and some of the liquid in a blender, (you may not need all of the liquid). Blend until you have a smooth paste and season to taste.

4. To make the arancini: take 60g of the prepared arancini rice and use your hands to roll it into a ball. Use your finger to create a hole in the rice ball and stuff it with a small piece of mozzarella and a small piece of fresh basil. Reshape into a neat ball.

5. Roll the ball in the flour, then in the egg and milk mix and finally roll in the breadcrumbs. Heat the vegetable oil in a pan and deep fry the arancini ball until golden brown. Serve with a side portion of the pepolata sauce and garnish with a sprig of parsley.

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