Friday, September 02, 2011

GLUTEN FREE ARANCINI



Originally served as street food in Sicily, these little rice balls are now available at most Italian Delis around the country. But none of them makes a gluten free version. I always buy one or two and finally decided to make them for Victoria and Isabella.

All you do is make a Risotto Milanese (just add some Saffron), let it cool for the night. Next day take a scoop of the COLD Risotto, flatten it, put a chunk of cheese inside, bread crumb them and deep fry until golden brown. Please note that any food that you deep fry, should be at room temps, for faster and more even cooking.
 Yes, you could theoretically bake them in the oven and get the same results, but really, baking foods is for Sissies. Grease always adds flavor. Bake a cake but deep fry the rest.

In Italy you can choose from many versions, many of them add Ragu inside, which is Bolognese sauce. Cheese is fine though. On our last trip to the Italian Store, we found this great, flavorful Cherry Tomato sauce. Perfect with these gluten free Arancini.

Here are instructions for the Risotto, in case you forgot:







PREPARE A RISOTTO MILANESE, LET IT COOL


SAFFRON


 MOZZARELLA CHEESE


MAKE NICE FIRM KUGELN



FLOUR, EGG, GF BREAD CRUMBS


THE FUN PART. DEEP FRYING WITHOUT SETTING THE HOUSE ON FIRE


SERVE WITH TOMATO SAUCE


BOUGHT AT THE ITALIAN STORE, EXCELLENT!


PERFECT LEFTOVERS, NUKE FOR 60 SECONDS, EAT!

4 comments:

gfe--gluten free easily said...

Oh, what delicious mouthfuls these must be! Awesome concept. Have never heard of arancini, but now I definitely want some! ;-)

Shirley

Wendy said...

I agree with Shirley. These look so delicious. I love the cheesy surprise inside.

H.Peter said...

OK Wendy and Shirley.
When you visit us, they will be on the menu!

HippyMa said...

OH my - I miss arancinis!!! I used to eat them at the Feast of St. Joseph in the North End, sooooo delicious!! I am def. going to try your recipe, will a couple more of the traditional ingredients to the cheese as well.