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:
In a wide skillet, melt 4 tbsp. of the butter and add the garlic. Saute for 40 seconds and add the rice and salt.
Fry the rice for 1-2 minutes and add the wine. Cook till absorbed.
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.
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:
Melt 6 tbsp. butter in a large skillet over medium-high high heat. Add garlic and cook, stirring constantly (about 30 seconds).
Add the tomatoes, sage, salt and pepper, Arissa and lemon and bring to a gentle boil.
Reduce heat to medium-low and simmer for 20 minutes.
Remove from heat and transfer to a food processor. Grind.
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
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.
Heat the oil.
While it’s heating, dip each ball in flour first, then in the eggs and breadcrumbs.
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.