Prosciutto and spinach arancini
Prosciutto and Spinach Arancini are crispy rice balls filled with rich mozzarella and a flavorful combination of prosciutto, spinach, and parmesan cheese. Perfect as an appetizer or snack, these arancini are fried to a golden brown for a delicious bite.
Cook time 20 min
Prep time 60 min
Ingredients:
4 cups chicken gravy2 tsp olive oil
1 onion
2 garlic cloves
3 slices prosciutto
1 cup white rice
3/4 cup grated parmesan cheese
2 cups spinach
2/3 cup all-purpose white wheat flour
3 eggs
2 cups bread crumbs
1/2 cup mozzarella cheese
Experience the perfect blend of Italian flavors with these delicious Prosciutto and Spinach Arancini. These savory rice balls are crispy on the outside and packed with rich, cheesy goodness on the inside. They make for a great appetizer or a delightful snack for any occasion.
Instructions:
- Heat olive oil in a large pan over medium heat.
- Add the finely chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
- Add the chopped prosciutto and cook for another 2-3 minutes.
- Stir the white rice into the pan with the prosciutto mixture.
- Pour in the chicken gravy and bring it to a boil.
- Reduce the heat, cover, and let it simmer until the rice is thoroughly cooked and the liquid is absorbed, about 15-20 minutes.
- Remove the rice mixture from the heat.
- Stir in the grated Parmesan cheese and chopped spinach until well combined.
- Allow the mixture to cool slightly so it can be handled.
- Take a small handful of the rice mixture and flatten it slightly in your palm.
- Place a small piece of mozzarella cheese in the center.
- Enclose the mozzarella with the rice mixture, forming a ball. Repeat until all the mixture is used.
- Set up a breading station: place the flour in a shallow dish, the beaten eggs in another, and the bread crumbs in a third.
- Roll each rice ball lightly in flour, dip it in the beaten egg to coat, and then roll it in bread crumbs until fully covered.
- Heat enough oil in a deep pan to submerge the arancini, or alternatively, you can use a deep-fryer.
- Fry the arancini in batches until they are golden brown and crispy on the outside, about 3-4 minutes per batch.
- Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Serve the arancini hot, perhaps with a side of marinara sauce or as they are.
Your Prosciutto and Spinach Arancini are now ready to be enjoyed. Whether you’re serving them at a party or enjoying them as a snack, these golden, crunchy treats filled with cheesy and savory flavors are sure to impress.
Prosciutto and spinach arancini FAQ:
Fry the arancini in batches for about 3-4 minutes each, or until they are golden brown and crispy on the outside.
You can substitute prosciutto with pancetta or cooked bacon for a similar flavor, or omit it altogether for a vegetarian option.
Yes, you can prepare the arancini ahead of time. Store them in the fridge for up to 24 hours before frying. Reheat in the oven at 350°F (175°C) until heated through.
Use a deep frying pan or a Dutch oven that can accommodate enough oil to submerge the arancini completely, which helps achieve an even cook.
The rice is done when it has absorbed all the liquid and is tender, which typically takes about 15-20 minutes of simmering after boiling.
Cooking Tips:
- Make sure to cook the rice in chicken gravy to infuse it with rich flavor.
- Chop the onion, garlic, and spinach finely to ensure even distribution throughout the arancini.
- Fry the prosciutto until crispy before adding it to the rice mixture for an enhanced texture.
- Allow the rice mixture to cool completely before forming the arancini balls to make them easier to handle.
- Fill each arancini with a small piece of mozzarella cheese to create a melty center.
- Dredge the arancini balls in flour, then eggs, then breadcrumbs for a perfectly crispy coating.
- When frying, make sure the oil is hot enough (about 350°F or 175°C) to achieve a golden-brown crust.
Nutrition Facts
20 ServingsCalories 150kcal
Protein 6g
Carbohydrates 22g
Fiber 0.88g
Sugar 1.09g
Fat 4.29g
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