30 minutes

4 servings

Difficulty: high

Arancini with broccoli, burrata and anchovies of the Cantabrian Sea

Ingredients for 4 servings

• 200 gr of Carnaroli rice
• 300 gr of broccoli
• 1 pack of Anchovies from the Cantabrian Rizzoli Sea
• 250 gr of burrata
• 1 clove of garlic
• 1 l of vegetable stock
• 50 grams of Parmigiano Reggiano
• 3 eggs
• Flour 00 qb
• Grated bread as needed
• Extra virgin olive oil as needed
• Salt and pepper
• 1 l of seed oil for frying


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.

Product used

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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