Arancini mit Tomatensauce

By Katharina Lindacher

Arancini with tomato sauce

We stick to the topic of no food waste and the Italian grandmothers. Jörg found leftover rice in our refrigerator today. So get rolling. Arancini are an ingenious way to use up leftovers and are a rich affair with our pasta sauce.  Before you start, a few more details about the oil you need for this recipe. Look for oils that are suitable for high heating. Polyunsaturated fatty acids mutate into trans fats when heated. These are evil! So definitely do not use sunflower or rapeseed oil. Saturated fats such as coconut oil or clarified butter are more suitable at this point. After using the oil, you can let it cool down, pour it through a fine sieve into a sealable jar and store it until the next time you fry it. Circle closed.

Ingredients for 8 pieces:

  • 400g cooked rice
  • Pinch umami salt
  • 2 tbsp flour
  • 1 egg beaten
  • 50g breadcrumbs
  • 1l frying oil
  • 1 bottle of pasta sauce

And so it goes:

  • Form balls of approx. 5cm out of the rice with wet hands. Roll the balls, as you know from a schnitzel, first in the flour, then in the egg and then in the breadcrumbs. Heat the oil to 180°C and fry the arancini in batches until crispy. Drain on kitchen paper and serve with the warm pasta sauce.
  • Buon Appetito!