Vorspeise
Cheesy Arancini with Romesco Sauce
1 Std. 30 Min.Für 4Nutri-Score C€€
C
1 Std. 30 Min.
1 Std. 30 Min.Cheesy Arancini with Romesco Sauce
was Sie brauchen
Zutaten
risotto riceGetreide300 g
vegetable stock (hot)Vorräte900 ml
onion (finely chopped)Obst & Gemüse1 Stück
butterMilchprodukte40 g
parmesan (finely grated)Milchprodukte80 g
mozzarella (cut into small cubes)Milchprodukte150 g
eggs (beaten)Milchprodukte2 Stücke- breadcrumbsBackwaren150 g
flourVorräte60 g- sunflower oil (for deep frying)Vorräte1 Liter
- roasted red peppers (drained)Vorräte200 g
tomato (ripe, roughly chopped)Obst & Gemüse2 Stücke
almonds (toasted)Nüsse & Samen50 g
garlic (cloves)Obst & Gemüse2 Stücke
smoked paprikaGewürze5 g- sherry vinegarVorräte15 ml
olive oilVorräte60 ml
saltGewürze5 g
pro Portion
Nährwerte
735kcal
- Kohlenhydrate
- 75 g
- Eiweiß
- 19 g
- Fett
- 40 g
was Sie verwenden
Utensilien
Stielkasserolle
Bratpfanne
Rührschüssel
Küchenmaschine- Fritteuse
Schaumlöffel
Schritt für Schritt
Zubereitung
- Schritt 1
Cook the risotto
- Soften the onion in the butter in a saucepan.
- Add the rice and toast it, then add the hot stock a ladle at a time, stirring until absorbed.
- Stir in the parmesan and season with salt, then spread the risotto on a tray to cool completely.
- Schritt 2
Shape the arancini
- Take a spoonful of cold risotto, press a cube of mozzarella into the centre and seal into a ball.
- Repeat with the remaining risotto and mozzarella.
- Schritt 3
Bread the balls
- Roll each ball in the flour, then in the beaten egg, then in the breadcrumbs.
- Schritt 4
Make the romesco sauce
- Blend the roasted peppers, tomato, toasted almonds, garlic, smoked paprika and sherry vinegar.
- Stream in the olive oil while blending until smooth, then season with salt.
- Schritt 5
Fry the arancini
- Heat the sunflower oil to 175 °C.
- Fry the arancini in batches until deep golden and crisp, then drain on paper.
- Schritt 6
Serve
- Serve the arancini hot with the romesco sauce and extra grated parmesan.
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