Golden, crunchy spheres that hold within them a heart of molten cheese and savory ragù, exemplifying the transformative power of heat, fusing solid elements into a delectable harmony.
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Prepare the risotto by cooking rice until al dente.
Mix in tomato sauce, peas, and ground beef; let cool.
Take a small amount of risotto and enclose a mozzarella cube inside, forming a ball.
Roll the ball in flour, then in egg, and finally in breadcrumbs.
Heat the oil in a pan at 180°C.
the arancini until golden brown and crispy.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
