Friday, 3 January 2020

Yesteday´s brunch todays supper, a Sicilian snack

Arancini were once just a way to use up uneaten risotto. The lesson here is: we should all cook more risotto than we need, so it too can be formed into blissful croquetas and fried until crisp and golden. I’m a big fan of street food – all those robust flavours, frugal ingredients, and eating with your fingers is my idea of culinary heaven. But it’s a long time since I followed my nose through a smoky street food market,but this will suffice.
I have made and eaten arancini every which way but it had never occurred to me to turn one of the world´s classic breakfast dishes into breakfast arancini.
Traditionally these typically Sicilian snacks are are filled with different stuffings,such as minced meat or vegetables,but why not kedgeree?
Arancini di Kedgeree
1 quantity of left over risotto
plain flour for dusting
2 eggs beaten
breadcrumbs for coating
sunflower oil for deep frying

Take a little of the risotto and form it into a ball,about 15g is agood size but for amore substantial snack you can go up to the size of a golf ball..You will find it easier if you wet your hands with cold water. Dust with a little flour,then coat with beaten egg and finally coat in the breadcrumbs.Repeat the process for each ball.
Heat some oil in a large deep saucepan or in a deep fat fryer.Add the risotto balls a few at a time and fry for 2-3 minutes until golden brown.Drain on kitchen paper and serve hot or cold.
A good New Years resolution
With millions of people in Europe now unable to afford the food they have been used to eating and global food prices set to rise as climate and other pressures increase, tackling food waste in the kitchen is at least a very good place to start.We are all guilty at some time or another of over shopping or impulse buying,but then there is always a recipe for that lost soul that is in the vegetable box or sitting on the fridge shelf.Think about it.Ready meals are not as wholesome or as cheap as they are made out to be.

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