Mini prosciutto and pine nut arancini balls
Mini prosciutto and pine nut arancini balls are delightful bite-sized snacks that combine savory prosciutto and creamy parmesan with the nutty flavor of pine nuts. Encased in a crispy breadcrumb layer, they are perfect for appetizers or parties.
Cook time 40 min
Prep time 80 min
Ingredients:
1/4 cup white rice4 cups chicken gravy
2 tbsp butter
1 onion
1/2 cup pine nuts
3 slices prosciutto
3/4 cup grated parmesan cheese
3 eggs
1 dash salt
1 cup all-purpose white wheat flour
1/2 cup bread crumbs
Mini prosciutto and pine nut arancini balls are a delightful twist on the traditional Italian snack. These bite-sized treats combine the savory flavors of prosciutto and parmesan cheese with the nutty crunch of pine nuts, all encased in a crispy breadcrumb coating. Perfect for parties, appetizers, or even an indulgent snack, these arancini balls are sure to impress your guests and leave them craving more.
Instructions:
- Rinse the rice thoroughly under cold water until the water runs clear.
- In a medium saucepan, bring 1 cup of chicken gravy to a boil.
- Add the rinsed rice, reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is fully cooked and the liquid is absorbed. Set aside to cool.
- In a large frying pan, melt the butter over medium heat.
- Add the finely chopped onion and sauté until translucent, about 5-7 minutes.
- Add the pine nuts and continue to cook until the nuts are lightly toasted and the onions are golden brown, about another 3-4 minutes.
- In a large mixing bowl, combine the cooked rice, sautéed onions and pine nuts, prosciutto, grated Parmesan cheese, and 1 beaten egg.
- Mix well until all ingredients are fully incorporated. Season with a dash of salt.
- Take a small amount of the rice mixture (about a tablespoon) and shape it into a small ball. Repeat until all the mixture is used up.
- Set up a breading station with three shallow dishes: one with flour, one with the remaining 2 beaten eggs, and one with bread crumbs.
- Roll each rice ball in the flour, then dip it into the beaten eggs, and finally coat it with bread crumbs. Make sure each ball is thoroughly coated.
- In a deep fryer or large heavy-bottomed pot, heat oil to 350°F (175°C).
- Carefully lower a few arancini balls at a time into the hot oil and fry until golden brown and crispy, about 3-4 minutes. Do not overcrowd the pot.
- Use a slotted spoon to transfer the cooked arancini balls to a paper towel-lined plate to drain any excess oil.
- Serve the arancini balls warm, with the remaining chicken gravy heated and used as a dipping sauce, if desired.
There you have it! A delectable recipe for mini prosciutto and pine nut arancini balls that's sure to be a hit at your next gathering. With their irresistible combination of flavors and textures, these tiny treats are undoubtedly worth the effort. Enjoy them hot and crispy, and don't be surprised if they disappear quickly!
Mini prosciutto and pine nut arancini balls FAQ:
Fry the arancini balls for approximately 3-4 minutes, or until they are golden brown and crispy. Make sure to not overcrowd the pot to ensure even cooking.
If the arancini balls are falling apart, ensure that the rice mixture is well combined and holds together before shaping. Adding a bit more egg or chilling the balls for at least 30 minutes before frying can also help them hold their shape.
Yes, you can prepare the arancini balls ahead of time. Shape the balls and refrigerate them for up to 24 hours before frying. For longer storage, freeze them and fry directly from frozen, adding an extra minute to the cooking time.
You can substitute prosciutto with cooked bacon or pancetta for a similar flavor. If you're looking for a vegetarian option, consider using sautéed mushrooms or another type of cheese.
Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil, for frying the arancini balls to achieve a crispy exterior.
Cooking Tips:
- Use cold, leftover rice for better consistency when forming the arancini balls.
- Toast the pine nuts lightly in a dry skillet before adding them to the mixture to enhance their flavor.
- Chop the prosciutto finely to ensure it's well distributed throughout the rice mixture.
- When shaping the arancini balls, wet your hands slightly to prevent the rice from sticking.
- For an extra crispy coating, double-dip the arancini in egg and breadcrumbs before frying.
- Maintain the oil temperature at around 350°F (175°C) when frying to achieve a golden-brown exterior without burning.
- Drain the arancini on paper towels after frying to remove any excess oil.
Nutrition Facts
20 ServingsCalories 130kcal
Protein 4.49g
Carbohydrates 12g
Fiber 0.66g
Sugar 0.91g
Fat 7g
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