Arancini in a Moroccan-inspired tomato butter sauce

Who doesn’t love Italian food? When I watch movies with Italian families in them, it reminds me a lot of my Moroccan family: the huge feasts with the enormous portions of food, the hugs and kisses, the loud talks and laughs….

After watching a TV series about an Italian family in New York in the 50’s, I was left homesick, hungry and inspired. I decided to incorporate North African pantry staples like preserved lemons and Arissa into the sauce. The sauce came out creamy, sweet and tangy. I served the crispy Arancini on the sauce with a dollop of sour cream.

For the risotto:

  •  1 cup Arborio rice

  • 1 tsp. salt

  • ½ tsp. Black pepper

  • ½ cup white wine

  • 2 cups chicken broth

  • 8 tbsp. butter

  • 2 garlic cloves, crushed

  • ½ cup grated parmesan cheese or Pecorino cheese 

Making the risotto:

  1. In a wide skillet, melt 4 tbsp. of the butter and add the garlic. Saute for 40 seconds and add the rice and salt.

  2. Fry the rice for 1-2 minutes and add the wine. Cook till absorbed.

  3. Add half cup of the broth,  Cook, stirring frequently, until stock is almost absorbed, about 4 minutes. Repeat with the rest of the chicken stock, ½ cup at a time, about 16-18 minutes.

  4. Stir in the rest of the butter and the cheese. Mix well. Remove from heat and let it cool off. Make the sauce in the meantime.

For the sauce:

  • 35 grape tomatoes

  • 2 leaves of sage 

  • 4 slices of preserved lemons

  • 10 tbs. Butter

  • Salt and pepper

  • 1 tsp. Arissa

Making the sauce: 

  1. Melt 6 tbsp. butter in a large skillet over medium-high  high heat. Add garlic and cook, stirring constantly (about 30 seconds).

  2. Add the tomatoes, sage, salt and pepper, Arissa and lemon and bring to a gentle boil. 

  3.  Reduce heat to medium-low and simmer for 20 minutes. 

  4. Remove from heat and transfer to a food processor. Grind. 

  5. Transfer to a strainer to get a very creamy and smooth sauce. Set aside. 

For stuffing and frying the balls:

  • Mozzarella cubes (I used ½ cup shredded mozzarella mixed with 2 tbsp. Ricotta)

  •  3 separate bowls- 1 with 2 beaten eggs, 1 with flour and 1 with breadcrumbs 

  • Oil for deep frying 

  1. Take about 2 full tablespoons of the rice and gently flatten it into a disc using the palm of your hand. Put a mozzarella cube in the center and start closing it, forming a ball. Set aside on a parchment paper and repeat. 

  2. Heat the oil.

  3. While it’s heating, dip each ball in flour first, then in the eggs and breadcrumbs. 

  4. Fry for 3-4 minutes till the balls are golden brown. 

Assembling the dish:

Pour ¾ cup of the tomato butter sauce into a deep plate. Place 3 Arancini balls on top. Garnish with a dollop of sour cream.

Make it stand out

Whatever it is, the way you tell your story online can make all the difference.

Previous
Previous

Middle Eastern flat bread (Lafa)

Next
Next

Pull-apart M’samna- a Moroccan buttery pastry