ARRANCINI WITH PEAS

LOVING SICILIAN STREET FOOD

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At Huckleberry Hill we follow the TACUS art association. I love the image they shared today! They have beautiful artwork and a fun blog. Don’t you love this image of the ship sailing from the Port of Palermo?

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Today, the art association blog of TACUS featured Sicilian Street food.

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My favorite version of arrancini is with peas and cheese. I like red sauce but they are yummy plain.

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What is your favorite Sicilian Street food? I would love to hear from you. Huckleberry Hugs, Maxine (AKA Molly)

-ARRANCINI WITH PEAS-

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Step One:

Pre-make and cool the risotto or rice with peas: 2 ½ cups cooked and cooled risotto or short-grain rice with ½ a cup of thawed peas mixed in.

Breading:

  • 1 cup Italian-style seasoned bread crumbs, any variety

Filling:

  • 2 ½ cups precooked and cooled risotto or short grain rice
  • 1/2 cup Italian-style seasoned bread crumbs
  • 3/4 cup finely grated Parmesan cheese, any variety
  • 1/4 cup finely torn fresh organic basil leaves
  • 2 large organic eggs, beaten well
  • 2 or 3 fresh mozzarella balls or 8 mini balls
  • Vegetable oil, for frying pan
  • Breading: Put half (1/2 a cup)  of the seasoned bread crumbs in a bowl and set aside.
  • Filling: In a medium bowl, combine the cooled risotto with peas, half the bread crumbs, Parmesan, basil, and eggs. With damp hands, using about 2 tablespoons of the risotto mixture, form the mixture into 1 3/4-inch diameter balls. Make a hole in the center of each ball and insert a bit of fresh mozzarella. Cover up the hole to completely enclose the cheese. Roll the balls in the breading to coat.                               TIME TO FRY:    In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way and fry. Drain on paper towels and serve.  ENJOY! Terrific with red sauce or plain. Delicioso!