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Arancini from Maria Papa of Perreca's

Updated: 09/01/2013 9:27 AM
Created: 08/30/2013 11:41 AM WNYT.com
By: Amy Adamchick

Perreca's Arancini from Maria Papa (Rice Balls with a meaty center)

For the center :

2 tbs. olive oil;

1/2 c. finely chopped onion;

3-4 cloves garlic finely chopped;

1/2 lb. lean ground beef;

1/2 lb. Italian sausage;

1/2 small can tomato paste;

1/4 c. water;

1/2 c. parmesan cheese;

3/4 c. green peas (we use frozen -- but Grandma Perreca used canned and the arancini were delicious);

salt & pepper to taste.

Directions -- heat olive oil in a pan and add onion and garlic until translucent but not brown.  Add ground beef and Italian sausage (break up loosely if in links) and cook through.  Drain off most of the oil.  Dissolve 1/2 small can of tomato paste in 1/4 c. water and add to meat mixture stirring thoroughly.  Add parmesan, peas, and salt & pepper to taste.  Cook uncovered over medium heat stirring occasionally until mixture sets (about 7-10 minutes). 

Set aside.

For the outer rice layer:

2 cups cooked rice -- use either Italian Arborio or short grain white rice & cook according to package directions.  At Perreca's we use chicken stock and a splash of white wine instead of water when cooking the rice;

1/2 c. parmesan cheese;

4 large eggs total -- beaten / 2 for the rice mixture / 2 held over for battering with bread crumbs before frying;

4 oz shredded mozzarella cheese;

1 1/2 c. Perreca's Bread Crumbs

enough vegetable oil for frying

Directions -- In a large bowl, mix cooked rice, parmesan cheese, 2 beaten eggs and mozzarella thoroughly.  Place in refrigerator until mixture is cool (can even be made a day ahead of time -- but cover the mixture with cellophane wrap if you are going to leave it overnight).

Assembly -- With an ice-cream scoop, form a ball with the rice and cup it in your hands forming a hollow center.  Fill center with meat mixture and cover top with more rice, forming a ball, or arancini, with your hands -- it's much the same process, at this point, as packing the perfect snowball.

Roll arancini in a bowl containing the final 2 beaten eggs, and then roll in a separate bowl containing your Italian bread crumbs.

Have vegetable oil already heated and ready at this point (about 1-1 1/2 " thickness in your pan), and gently drop the arancini in to fry.

Place on paper towel to absorb excess oil.

Arancini can be served topped with marinara sauce immediately before serving, or you may opt to serve your sauce on the side. 

 

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