European Recipes:Italian recipes: Aracine With Sardines And Saffron

* Exported from MasterCook II *

                       ARACINE WITH SARDINES AND SAFFRON

Recipe By     :MOLTO MARIO SHOW #MB5688
Serving Size :      Preparation Time :
Categories    :New Text Import

   Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
        2 tablespoons   olive oil -- plus 2 tablespoons
        1                red onion, chopped -- into 1/8-inch dice
        1 pinch         saffron
        2 cups          Arborio rice
        3 cups          chicken stock
        1 cup           grated Pecorino
        2                eggs plus -- 2 eggs separated
        1 cup           basic tomato sauce
        8 ounces        salted sardines, rinsed, heads removed -- and=
roughly ch
        2 sprigs        mint
      1/4 cup           flour for dusting
      1/2 cup           bread crumbs for coating
                         Olive oil for frying

FOR RICE: In a 4 to 6-quart saucepan, heat 2 tablespoons olive oil until
just smoking. Add half the chopped red onion and saffron and cook until
softened, about 7 to 9 minutes. Add rice and chicken stock and bring to
boil, uncovered. Cook until liquid is absorbed and rice is tender, about 25
minutes. Spread rice out to cool on a large cookie sheet, about 1/4-inch to
1/2-inch thick. When rice is cool, mix with Pecorino, 2 eggs and 2 egg
yolks and set aside

FOR STUFFING: In a 10- to 12-inch saute pan, cook remaining chopped onion
in 2 tablespoons olive oil until light golden brown, about 10 minutes. Add
tomato sauce, chopped sardines and mint and cook 5 to 7 minutes until
reduced by one third and quite thick. Set aside and allow to cool.

TO ASSEMBLE: Place dusting flour, egg whites and bread crumbs in separate
shallow bowls and lightly beat egg whites. To form aracine, place 3
tablespoons rice mixture in palm of hand and make an indentation with the
back of a spoon. Spoon 2 tablespoons sardine mixture into indentation and
form an open bowl out of the rice in your hand. Cover filled portion with
another tablespoon of rice mixture and using both hands, shape the rice
into a ball. Continue with remaining rice mixture and stuffing until done.

Roll each ball in flour, then egg whites, then bread crumbs and refrigerate
1 hour, uncovered.

Heat 4 inches of cooking oil in fryer or deep frying pan to 375 degrees.
Carefully place 3 balls at a time into pan and fry until golden brown,
about 3 to 4 minutes, stirring with tongs or kitchen spoon to keep them
moving. Drained cooked balls on paper towels and place on large platter and
serve either warm or at room temperature.

Yield: 4 servings