Savoury Sunday; Antipasti II Croquettes

Arancini

Arancini (Photo credit: L.Richarz)

I’m back just like I promised last Sunday my sweet little darlings. This is the second of three Antipasti Savoury Sundays. Last week I gave you a delicious shrimp and pea puree recipe. This week I send out all of my culinary love and have decided to share a Croquettes recipe that we enjoy.

No mater where I go, there is always a local version of croquettes – the perfect savoury food to pop in your mouth, with just enough staying power to get your through a long, lingering afternoon of sunshine and friendly frolicking.

This is a long, slow recipe to make, so turn on some music, enjoy a nice glass of wine, and look forward to sharing these with your friends.

A recent recommendation of Las Moras Reserve Chardonnay  from Billy’s Best Bottles could be paired with any of these three Antipasti’s.

Be sure to check out my music selection below….

Arancine Rice Croquettes

Ingredients

1) 3.5 cups water

2) 1/2 tsp chopped saffron threads steeped in 1/4 cup hot water for 15 minutes.

3) 1.5 tsp salt

4) 2 cups Arborio rice

5) 2 eggs

6) 2/3 cups grated parmesan cheese

7) 1/4 tsp ground  black pepper

For the filling;

1) 3 tbsp. olive oil

2) 5-6 oz  ground beef/pork or a mixture of the two

3) 1/2 onion

4) 1 small carrot peeled and diced

5) 1 small celery stalked finely chopped

6) 1 cup tomato sauce

7) 1 tbsp. tomato paste

8) 1/4 cup cooked peas

9) 1 cup flour

10) 1 cup fine bread crumbs

11) 2 eggs

12) Olive oil, or preferred oil for deep-frying ( I prefer grape seed oil).

Method

Rice Mixture;

1) In a saucepan combine the water, saffron and 1 tsp salt and bring to a boil.

2) Ad rice, stirring well. Turn heat down to low, covering pan to cook rice until the water is absorbed and the rice is cooked through (~15 minutes).

3) Cool rice mixture for a few minutes, and then add eggs, cheese and season with remaining salt and pepper.

4) Spread rice on baking sheet and cool until cold, but do not let it harden (1-2 hours)

Arancine Filling;

1) Heat oil in pan over medium heat. Saute meat, onion, carrot and celery until cooked through (~15 minutes)

2) Add tomato sauce and paste. Cook until thick (~30 mins)

3) Remove from heat and stir in the peas.

4) Transfer to a bowl and let cool.

Putting it all together;

1) To shape the croquettes, use a spoonful of rice to make a 1-2 inch ball.

2) Make an indent in the rice with your finger, and add some Arancine filling.

3) Smooth the rice over the filling.

4) With bread crumbs, flour, and lightly beaten eggs  in their own, separate bowls, dip the croquettes one at a time first in flour, then egg, then bread crumbs. Place croquettes on lined baking sheet and refrigerate  for at least two hours, and up to a day. This makes frying easier as the raw croquettes are much more firm and don’t fall apart when frying.

5) When you’re ready to fry the croquettes, line a baking sheet with paper towels, and heat up your oil in a sauce pan.

6) With a skimmer, place the croquettes in the oil, and let them fry until golden brown. A few times during the frying process, lift the croquettes from the oil. This allows the inside to cook without over cooking the outside. Place fried croquettes on lined baking sheet and slip the sheet into the oven to keep warm.

***

 

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5 thoughts on “Savoury Sunday; Antipasti II Croquettes

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