Arancini with broccoli, burrata and anchovies of the Cantabrian Sea
Ingredients for 4 servings
• In a pan heat 3 tablespoons of extra virgin olive oil, sauté the garlic and 2 anchovy fillets, add the previously chopped broccoli and blanch and add to the pan for 5 minutes. Add salt and pepper and keep aside.
• Boil 2 cups of salted vegetable stock in a saucepan; add the rice and cook. Add more broth and, halfway through cooking, sautéed broccoli. Finally stir in the Parmesan cheese.
• Cut the burrata into 8 pieces. Prepare 3 bowls with flour, beaten eggs and breadcrumbs. Take a little ball of rice and insert an anchovy and a piece of burrata inside.
• Pass the balls in the flour, then in the egg, then in the breadcrumbs and then again in the egg and finally in the breadcrumbs. Fry the arancini in hot oil.
The Cantabrian Sea anchovy fillets
The Cantabrian Sea anchovy fillets comes from high quality artisanal process.
From fishing to packaging, all is carried out state-of-the-art. Available in easy see-through trays with airtight lid. Also available with chili.
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