CircoTherm® 200°C
Arancini:
• 2 eggs beaten
• 100g panko breadcrumbs
• 120g plain flour
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tsp smoked paprika
• Approx. 750g -or 3 cups leftover risotto, chilled
• 100g mozzarella, cut into 1.5cm cubes
• 2 tbsp olive oil
Parmigiana sauce:
• 2 tbsp olive oil
• 1 large onion, peeled and finely diced
• 2 cloves garlic, peeled and minced
• 2 tbsp tomato puree
• 2 x 400g tins of chopped tomatoes
• 1 tsp sugar
• 1 tsp dried oregano
• ½ tsp chilli flakes
• ¼ tsp garlic salt
• ¼ black pepper
Also:
• 75g mozarella, sliced thinly (you need approx. 12 small slices, depending on how many arancini you have)
• 50g grated parmesan
• Pinch of black pepper
• small bunch fresh basil leaves, roughly torn
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