Belfast Telegraph

Home Life Recipes

Recipe: Sicilian arancini

We’ve five fabulous recipes from Great British Menu star Paul Ainsworth to try out at home

What you'll need

200g arborio rice

½ large white onion, finely diced

50g unsalted butter

½ tbsp garlic puree

Sherry vinegar to taste

40g parmesan

60g mozzarella

½ tsp thyme

1 bay leaf

Approx 600ml vegetable stock

260g Bolognese

1 tbsp black truffle paste

1 tbsp white truffle oil

2 egg whites

100g Japanese Panko breadcrumbs*

For the Arrabiata sauce

½ tbsp garlic puree

1 large white onion, finely diced

1½ red chillis, finely diced

1 tsp olive oil

40g caster sugar

300ml balsamic vinegar

3kg chopped tomatoes

1 bay leaf

½ tsp thyme

1½ tsp cayenne pepper

1 tsp smoked paprika

½ tsp Tabasco sauce

Makes 30 balls

Bring the vegetable stock to the boil and leave on a simmering heat.

Heat the butter in a pan and then add the onions and bay leaves, keeping on a medium heat.

Sweat the onions off, making sure you season them well. Once you have done this, add the rice and keep stirring for a couple of minutes.

Slowly add the vegetable stock, one ladle at a time, whilst constantly stirring to a medium/high heat.

Keep stirring the mixture until the rice is slightly overcooked, but the grain is still whole and has a soft texture.

Now the rice is cooked you need to add the Bolognese sauce. Add the full amount in and keep it moving.

Take the mixture off the heat. Now add truffle paste, truffle oil, sherry vinegar and garlic.

Once all of this has been stirred in, add the parmesan and mozzarella and stir in until all the cheese has been melted.

Remove the bay leaves and re-adjust the seasoning. Pour the mixture out into a large tray to cool.

Once the mixture has cooled, roll into bite-size balls.

Dip each ball into the egg white and then into Panko breadcrumbs, making sure they are completely covered.

Now they are ready to be fried!

To make the arrabiata sauce, sweat the onions and chillies off in the olive oil until soft.

Add the cayenne pepper and smoked paprika — season well and stir for a minute.

Add the balsamic vinegar and sugar, stir and leave to reduce until the vinegar begins to thicken. Once it has reduced, add the tins of chopped tomatoes, bay leaves, thyme, Tabasco and garlic. Stir the mixture well.

Leave on a low heat for approximately six hours, until it has a thick consistency; readjust seasoning.

*Available in the Asia Supermarket, Ormeau Road, Belfast, or online

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