Anchovy Arancini

Name: Anchovy Arancini
Ingredients: 1 stalk celery, trimmed, chopped finely; 1 None small Spanish onion, chopped finely; 1 clove garlic, minced; 1/2 cup tomato paste; None None Anchovy Arancini; 14 oz medium-grain rice; 2 tsp olive oil; 3 oz canned anchovy fillets in oil, drained, chopped finely; 2 cloves garlic, minced; 2 tbsp tomato paste; 1 tbsp finely chopped fresh parsley leaves; 2 tbsp finely grated Parmesan cheese; 4 oz mozzarella cheese, cut into 1/3 inch cubes; None None flour, for dusting; 2 None large eggs, beaten lightly; 1 cup dried breadcrumbs; None None vegetable oil, for deep-frying

17 ingredients

5 steps

Ingredients

1 stalk celery, trimmed, chopped finely
1 None small Spanish onion, chopped finely
1 clove garlic, minced
1/2 cup tomato paste
None None Anchovy Arancini
14 oz medium-grain rice
2 tsp olive oil
3 oz canned anchovy fillets in oil, drained, chopped finely
2 cloves garlic, minced
2 tbsp tomato paste
1 tbsp finely chopped fresh parsley leaves
2 tbsp finely grated Parmesan cheese
4 oz mozzarella cheese, cut into 1/3 inch cubes
None None flour, for dusting
2 None large eggs, beaten lightly
1 cup dried breadcrumbs
None None vegetable oil, for deep-frying

Directions

1

To make the tomato sauce, oil a small frying pan and place over medium heat. Cook celery, onion and garlic, stirring, until celery softens. Add tomato paste and 1 2/3 cups water. Bring to a boil then reduce heat and simmer for 15 mins, or until sauce thickens.
2

Meanwhile, cook rice in boiling salted water until just tender. Drain.
3

Heat olive oil in a small frying pan over medium heat. Cook anchovies, garlic, tomato paste and parsley until fragrant. Transfer to a large bowl along with anchovy mixture and Parmesan. Let cool.
4

Roll cooled rice mixture into balls using 2 tbsp rice mixture then stuff with mozzarella. Coat arancini in flour, shaking off excess. Dip into lightly beaten eggs then coat in breadcrumbs.
5

Heat vegetable oil in a large saucepan to 350°F. Working in batches, deep-fry arancini until golden brown. Transfer to paper towels to drain. Serve with tomato sauce.