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Baked arancini (lighter, equally delicious!) – Gordon Ramsay’s version

The Baked arancini I’m a light variant perfect for those who don’t want to fry of the classic Sicilian Arancini! They are made with the same typical reciperice stuffed with ragù with peas and caciocavallo in the center. They round out in your hands, then they are breaded to perfection, but in this case we cook them Baked rice balls for a result lighter but believe me equally delicious! Imagine them crispy on the outsidesuper tasty stringy!

By now you know, often I enjoy revisiting the great classics in a lighter key; It was like this with the baked Mozzarella in carrozza, or with the baked cutlets, and I must say I satisfied everyone a little! This time I thought of transforming it into a light key Sicilian street food par excellence! I’m honest, I was a little skeptical, mainly I was afraid they wouldn’t keep their shape instead, thanks to the trick of cooling them in the fridge, they turned out baked arancini perfect! in taste, texture and even appearance! So much so that I even prepared them with leftover rice , and believe me they turned out even better because the mixture was more compact. Excellent hot freshly baked not only like appetizersbut also how first course, they are nice and substantial and are delicious even the next day. Simply heat them up a little to make the heart go stringy again.

Baked arancini recipe

PREPARATION TIMES

Preparation	Cooking	Total
30 minutes	1 hour	1 hour and 30 minutes


Bass	Italian	453 Kcal

Ingredients

Quantity for 10 pieces

Method

How to make baked rice balls

First of all, boil the rice in plenty of water and salt, drain al dente and stir in the pan with butter and saffron. Then transfer to a baking tray to cool and compact well.

Then dedicate yourself to the ragù by chopping onion, celery and carrot, fry in oil, then add the minced meat and brown for 1 minute, then add the wine and let it evaporate.

Finally add the puree, bay leaf, cloves and cook for about 50 minutes. at the end of cooking it should be dense and creamy, add the peas and cook for another 10 – 15 minutes without crushing them.

Then remove the bay leaves and cloves, let them cool well and add the grated caciocavallo cheese and a pinch of salt. Leave aside to cool.

Rice and filling must be perfectly cold.

Formation of baked arancini

Take a handful of rice and round the shell with one hand, hollow out with the other, so as to have a concave for the filling:

how to make baked rice balls - Recipe by Tavolartegusto

Then add 2 teaspoons of ragu with peas and a piece of caciocavallo, then a teaspoon of rice on top and round with your hands. If you want to create the conical shape, follow the original version

At this point the trick for cooking arancini in the oven

Once you have made all the balls, place them in the fridge for 30 minutes so that they harden even better, this step will ensure that they do not open during cooking!

Finally when you prepare the breading. add flour and water to a bowl to form a batter. First pass them in this batter then dip them in the breadcrumbs, round them very well between your hands so that they will be very compact.

Then place on a baking tray previously lined with baking paper with a drizzle of extra virgin olive oil

arancini ready for cooking in the oven - Recipe by Tavolartegusto

Finally, cook in a very hot static oven at 180° in the middle part for about 25 minutes. Check halfway through cooking, turn them over and continue, if necessary add a few drops of oil.

Here are yours ready Baked arancini

baked arancini recipe - Recipe by Tavolartegusto

storage

You can store them raw in the fridge ready to cook for 2 days or you can freeze them directly raw. If you have already cooked them, they will keep for the next day very well.

Also discover my entire collection of starters

Creamy penne, asparagus and canned tuna. The quick recipe that can be prepared in 10 minutes with the milk trick – Gordon Ramsay’s version

A first spring course, creamy, easy and tasty. A quick first course to prepare, just a few ingredients are enough to amaze your guests. The creaminess is given by the spreadable cheese, you can choose the one you like. I mixed it with the spreadable cheese of chives, finely chopped, for an even more particular flavour. Without considering that asparagus is very good for our body.

Creamy penne, asparagus and tuna

Ingredients:

180 g of pasta
150g of asparagus
80 g of tuna in oil
extra virgin olive oil
50 g of spreadable cheese
chives
1/2 spring onion
2 tablespoons of milk
salt
parsley
chilli powder (if desired)

Method:

To prepare creamy penne, asparagus and tuna, start washing the asparagus, remove the white part, and cut the stems into rounds. Keep the tips, which will be used to garnish the final dish. In a large pan, put a couple of turns of extra virgin olive oil, brown the tips first, set them aside. Add the chopped spring onion and the asparagus slices. Cook for a couple of minutes.

Add tuna, mix, and cook for another five minutes.

Chop chivesmix it with the spreadable cheese, add it to the pan,

add the milkand, mix and season with salt.

Cook pasta al dentepour it directly into the pan, mix,

plated, completing the dish with the asparagus tipschopped parsley and chilli powder.

Read also: Creamy spaghetti alla flag by Benedetta Rossi, Ready in 10 minutes without cooking almost anything. A unique goodness

Why heavy salmon – AltroFood – Gordon Ramsay’s version

In the world of Kitchen and of thefood and winethe quality and the weight Ingredients play a crucial role in the success of a dish. Among these, the salmon It is a popular choice for its versatility and rich flavor. But why is it so important to consider the weight of salmon when choosing it for our recipes? This question not only affects the quality aspect of the product but also its own sustainability and how it can affect the final outcome of the dish. Therefore, understand why the weight of salmon is a factor that should not be underestimated and is essential for anyone who wishes to excel in the preparation of dishes based on this prized fish.

Because heavy salmon

When it comes to heavy salmonwe often refer to specimens that have had the opportunity to grow to a considerable weight and size, a factor that directly influences the quality of the meat and its organoleptic characteristics. Salmon weight is indicative of a number of factors, including the age of the fish and the conditions in which it was raised or lived in its natural environment.

One more salmon heavy tends to have more meat oily And tasty, thanks to a higher concentration of omega-3 fats, known for their health benefits. These fatty acids not only improve the flavor of the fish but also contribute to a firmer texture creamy And rich, which translates into tastier and more satisfying dishes. Furthermore, the size of the fish affects the ease of preparation and presentation of the dish, fundamental aspects for cooking and food and wine enthusiasts looking to impress their guests.

Choosing a heavy salmon it is also an indicator of more fishing and farming practices sustainable. Often, larger fish are the result of farming methods that respect the natural life cycle of the salmon, allowing it to grow in optimal conditions. This not only ensures better quality of the final product but also contributes to the health of aquatic ecosystems.

In short, opting for a heavier salmon is not just a matter of personal taste, but reflects a conscious choice towards high quality, sustainable and tastier products. For those looking for inspiration on how to best prepare this type of salmon, I recommend visiting this link for a recipe that will enhance the qualities of a good heavy salmon.