What do you do your your left overs rice? I make ARANCINI 🙂
Arancini are originally from Sicily, one of the islands in the Mediterranean. I come from Sardinia. What’s the link between the geographical reference with this dish? Well, I am taking a traditional Sicilian recipe to another level by following the same idea of rice balls covered in bread crumbs and fried but adding a little twist! I am a strong believer of No Food Waste, (my Nonna taught me well) and this dish is great if you have some left overs rice. What type of rice? Any rice, I tried with Risotto, boiled rice or even basmati rice. It always works ! #FoodRevolution #BringNonnaBack
This recipe is made with both mushroom risotto and boiled rice left overs.
Serving 2-4 people
250g rice left overs
150g bread crumbs ( I made my bread crumbs with some stale bread, pinch of salt and a handful of preferably fresh or dry rosemary)
1 large egg beaten
home made pesto ( I always make my own fresh pesto, I have my fresh herbs by my kitchen window, handy for all the emergencies!! Basil and Parsley are my favourite)
Make up 6/8 medium size rice balls. Make a small hole with a skewer and fill with fresh pesto. Close the hole, dip the rice balls in the egg and cover them with the bread crumbs. Gently fry them in hot olive olive on a flat pan. Keep turning them until golden. Leave to rest on a paper towel, season with a pinch of salt and pepper if you wish….Pronto!!! Enjoy with some salad or dip them in pesto. They are great for pack lunches or snacks.
So many different versions of Pesto, I know, but this classic Italian recipe is really really easy to make and extremely tasty. I would make enough to store it in the freezer ( an ice cube tray is ideal ) so it’s fresh every time I need it and my Nonna would say : FACCIAMO PROVVISTA ( Let’s stock up) … Of course it goes with Pasta (we love it with Tagliatelle!) but it’s that kind of sauce that would go with ANYTHING: fish, chicken, roasted vegetables, bruschetta, panini, mozzarella, green salad, fresh tomatoes, potatoes, even pizza! If you have a nut allergy you can miss the pine nuts out and perhaps add some grated parmesan cheese instead. If you want to make it a little bit more adventurous you can add a handful of rocket or for a spicy kick you can add some fresh chillies.
Serving 4 people
Basil, a good handful, you can’t ever have too much basil!
Parsley, handful half the size of the basil
Garlic, one small clove
a pinch of salt ( you can add a little more if you like 🙂
20g pine nuts
50ml Extra Virgin Olive Oil
300g Pasta (Tagliatelle or your favorite type of pasta)
You can either put all of your ingredients into a blender and whisk it up until you get a smooth texture or as an authentic Italian recipe you should use a pestle&mortar. Pesto in Italian means bashed up and that is exactly what you would do with a pestle&mortar, you bash all the lovely ingredients together until you get a smooth texture and your arm starts aching from the strenuous movement while stirring 😉 It’s definitely a good workout too!
Although I said you need 50ml of olive oil you can always add a little more if you feel it looks too dry (just play it by ear).
In a saucepan bring some water to the boil, add a tbsp of salt and put your pasta in, follow the cooking time on the packet. Drain your pasta and mix your pesto in, stir it and add some grated parmesan for some extra flavour. Pronto!!!