1 no ingredients
Directions
2 TB olive oil -- plus 2
: tablespoons
1 red onion, chopped -- into
1/8 -inch dice
1 pn saffron
2 c Arborio rice
3 c chicken stock
1 c grated Pecorino
2 eggs plus -- 2 eggs
: separated
1 c basic tomato sauce
8 oz salted sardines, rinsed,
: heads removed -- and roughly
: ch
2 sprigs mint
1/4 c flour for dusting
1/2 c bread crumbs for coating
: Olive oil for frying
FOR RICE: In a 4 to 6-quart saucepan, heat 2 tablespoons olive oil
until just smoking. Add half the chopped red onion and saffron and
cook until softened, about 7 to 9 minutes. Add rice and chicken stock
and bring to boil, uncovered. Cook until liquid is absorbed and rice
is tender, about 25 minutes. Spread rice out to cool on a large
cookie sheet, about 1/4-inch to 1/2-inch thick. When rice is cool,
mix with Pecorino, 2 eggs and 2 egg yolks and set aside
FOR STUFFING: In a 10- to 12-inch saute pan, cook remaining chopped
onion in 2 tablespoons olive oil until light golden brown, about 10
minutes. Add tomato sauce, chopped sardines and mint and cook 5 to 7
minutes until reduced by one third and quite thick. Set aside and
allow to cool.
TO ASSEMBLE: Place dusting flour, egg whites and bread crumbs in
separate shallow bowls and lightly beat egg whites. To form aracine,
place 3 tablespoons rice mixture in palm of hand and make an
indentation with the back of a spoon. Spoon 2 tablespoons sardine
mixture into indentation and form an open bowl out of the rice in
your hand. Cover filled portion with another tablespoon of rice
mixture and using both hands, shape the rice into a ball. Continue
with remaining rice mixture and stuffing until done.
Roll each ball in flour, then egg whites, then bread crumbs and
refrigerate 1 hour, uncovered.
Heat 4 inches of cooking oil in fryer or deep frying pan to 375
degrees. Carefully place 3 balls at a time into pan and fry until
golden brown, about 3 to 4 minutes, stirring with tongs or kitchen
spoon to keep them moving. Drained cooked balls on paper towels and
place on large platter and serve either warm or at room temperature.
Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5688
Date: Fri, 1 Nov 1996 22:32:48
~0500
Servings: 4 servings
Aracine With Sardines & Saffron Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
It is quite possible to follow the history of recipes way back into the distant past, at least as far back into recorded history as the Egyptians, and quite possibly further than that. However, mostly, these early cookbooks were just very simple hieroglyphic instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Progressing into Roman times around 25BC a man called Apicius compiled a few documents detailing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the ancient Romans were skilled in the use of many spices, including some familiar names like basil, rue and asafoetida. Later on in the 1400s, the Crusaders brought back a variety of foods and spices from the holy land, including parsley, basil and rosemary. These new culinary innovations prompted an explosion in recipe manuscripts, the majority of which are kept safe in private libraries. By the advent of the twentieth century, recipe publications are highly popular as a result of better eduction, more leisure time and having more disposable income. The introduction of the TV brought us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Aracine With Sardines & Saffron recipe.
