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
Transcribed cooking instructions as an idea can be traced back into distant history, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Having said that, these, ancient recipes were just very basic hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe in existence, according to academics is a series of clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. During the time of the Romans a man called Apicius compiled some documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into starters, entrees and dessert, something that is very familiar to us today. He also informs us how the ancient chefs made use of a wide range of spices and herbs, including a few that will be familiar to modern chefs like basil, rue and dill. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from Arab countries, including coriander, basil and rosemary. These new culinary innovations was responsible for a surge in publications on food, some of which are now in academic collections. The arrival of TV brought us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Aracine With Sardines & Saffron recipe.
