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INGREDIENTS
3 3/4 cups water
1 1/3 cups uncooked brown rice
2 cloves garlic
1 bay leaf
1/4 teaspoon salt
4 ounces thinly sliced prosciutto, chopped
4 ounces mozzarella cheese, diced
1/4 cup chopped fresh basil
3 teaspoons extra virgin olive oil, divided
5 egg whites, divided
3 tablespoons freshly grated Parmesan cheese
1 cup dry bread crumbs
3 cups vegetable oil for frying
DIRECTIONS
Bring water to a boil in a saucepan. Stir in the rice, and add the
garlic, bay leaf and salt. Return to a boil, reduce heat to low,
cover, and simmer for 30 minutes, or until rice is tender. Remove
from heat, discard garlic and bay leaf, and allow to cool.
In a medium bowl, combine the prosciutto, mozzarella cheese, and
basil. Pour 2 teaspoons of the olive oil over, and toss to coat.
Stir 3 egg whites and the Parmesan cheese into the rice until well
blended. Stir the resulting rice mixture into the mozzarella and
basil mixture until ingredients are evenly distributed.
Heat 2 inches of oil in a deep-fryer to 350 degrees F (175 degrees
C). Place bread crumbs in one shallow bowl, and whisk together 2
remaining egg whites and 1 teaspoon of olive oil in another shallow
bowl.
Wet hands, and shape the rice mixture into 24 balls. Dip each ball
in the egg whites, then coat with bread crumbs. Deep fry the rice
balls a few at a time until golden brown, about 30 seconds per
batch. Drain on paper towels, and serve hot.
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To most tourists, this is street food. You don't
really get arancinis in restaurants. But to Sicilians, this is a
national sicilian emblem, cooked with time and love by their mothers
and grandmothers. Everybody knows a person 'who makes the best
arancinis'. |
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