Przystawka
Cheesy Arancini with Romesco Sauce
1 godz. 30 minPorcje: 4Nutri-Score C€€
C
1 godz. 30 min
1 godz. 30 minCheesy Arancini with Romesco Sauce
czego potrzebujesz
Składniki
risotto riceProdukty zbożowe300 g
vegetable stock (hot)Spiżarnia900 ml
onion (finely chopped)Warzywa i owoce1 kawałek
butterNabiał40 g
parmesan (finely grated)Nabiał80 g
mozzarella (cut into small cubes)Nabiał150 g
eggs (beaten)Nabiał2 kawałki- breadcrumbsPiekarnia150 g
flourSpiżarnia60 g- sunflower oil (for deep frying)Spiżarnia1 litr
- roasted red peppers (drained)Spiżarnia200 g
tomato (ripe, roughly chopped)Warzywa i owoce2 kawałki
almonds (toasted)Orzechy i nasiona50 g
garlic (cloves)Warzywa i owoce2 kawałki
smoked paprikaPrzyprawy5 g- sherry vinegarSpiżarnia15 ml
olive oilSpiżarnia60 ml
saltPrzyprawy5 g
na porcję
Wartości odżywcze
735kcal
- Węglowodany
- 75 g
- Białko
- 19 g
- Tłuszcz
- 40 g
czego użyjesz
Przybory
Rondel
Patelnia
Miska
Robot wielofunkcyjny- Frytkownica
Łyżka cedzakowa
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 3
Bread the balls
- Roll each ball in the flour, then in the beaten egg, then in the breadcrumbs.
- Krok 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.
- Krok 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.
- Krok 6
Serve
- Serve the arancini hot with the romesco sauce and extra grated parmesan.
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