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 | Cooking | Total |
|---|---|---|
| 30 minutes | 1 hour | 1 hour and 30 minutes |
| Cost | Kitchen | Calories |
|---|---|---|
| Bass | Italian | 453 Kcal |
Ingredients
| Quantity for 10 pieces |
|---|
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:
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
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
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.
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