Though still very much a mystery the origin of the beloved arancini ball is said to have originated just south of Naples on the Island of Sicily. You will love this Napolina version of the Arancini ball as we have added our own twist swapping Risotto with Napolina Orzo. Bellissimo!
For more delicious recipes check out our channel @CookingwithNapolina
Makes: 8
Prep Time: 10 mins
Cook Time: 25 mins
Ingredients:
For the orzo arancini
150g Napolina Orzo
150g smoked pancetta
150g parmesan cheese, grated
2 egg yolks
200g mozzarella cheese, cut into square chunks
2 eggs, whisked
50g plain flour
50g panko breadcrumbs
Napolina Olio Da Cucina for frying
Salt and pepper to taste
For the marinara sauce
1 tsp Napolina olive oil
200g Napolina Chopped Tomatoes
½ medium onion, finely chopped
2 cloves garlic, minced
1 tsp oregano
1 tsp chilli flakes
Handful fresh basil, roughly chopped
Method:
1. Begin by making the marinara sauce, add the olive oil, onions, garlic, oregano, chilli flakes, basil and chopped tomatoes and mix together on a medium heat. Leave to simmer for 20 mins then set aside.
2. Which the marinara sauce simmers, cook the Napolina Orzo as directed on the packet.
3. In a frying pan, dry fry the pancetta on a medium heat until the fat begins to render and the pancetta turns golden.
4. Then add the cooked Napolina orzo and mix together until fully combined.
5. Next add 100g of parmesan cheese, egg yolks and salt and pepper and mix well until the orzo mixture is thick and sticky, feel free to add more orzo water at this point if you need then place into the fridge until cool completely.
6. In a mixing bowl add the remaining parmesan cheese and panko breadcrumbs and mix together then crumble in your hands as if you’re making shortbread to combine the breadcrumbs and parmesan thoroughly.
7. Take a handful of the orzo mixture and flatten out in your palm adding a chunk of mozzarella into the middle, then mould the orzo mixture around the mozzarella into a ball.
8. Next coat the ball in flour then dredge in the whisked egg and finally cover in the breadcrumb mixture coating the arancini ball entirely. Repeat until all of the mixture has been used up.
9. Heat a saucepan of Napolina Olio Da Cucina oil to 180ºC then add the arancini balls in batches of 4 and fry for 5 mins until golden and crispy then dry on paper towels.
10. Serve with the marinara sauce and enjoy!
