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Sicilian arancini with arrabiata sauce

Great British Chefs
  • minutes
  • Serves 10

INGREDIENTS

2

Bay leaf

1 1/2

Chillies, red

1 tbsp

Garlic puree

1/2 tsp

Thyme

3 kg

Tinned chopped tomatoes

1 1/2

White onion, large

2

Egg whites

600 milliliters

Vegetable stock

300 milliliters

Balsamic vinegar

260 milliliters

Bolognese sauce

1/2 tsp

Tabasco

200 g

Arborio risotto rice

40 g

Caster sugar

1 1/2 tsp

Cayenne pepper

1 tsp

Paprika, smoked

2

Pepper

2

Salt

1 tsp

Olive oil

1

Sherry vinegar

2 tbsp

Truffle flavoured olive oil

100 g

Panko breadcrumbs

50 g

Butter, unsalted

60 g

Mozzarella cheese

40 g

Parmesan, grated