Arancini With Marinara Sauce As Seen On Martha Stewart Recipes

Steps:

• Place rice and 6 cups of water in a large saucepan; bring to a boil. Reduce heat to a medium-low and cook, covered, stirring often, until water is completely absorbed, 20 to 25 minutes. Transfer to a large bowl; set aside until completely cooled.
• Meanwhile, in a small skillet heat olive oil over medium-high heat. Add garlic and cook, stirring, until golden and fragrant, about 2 minutes. Remove from heat; set aside.
• Stir 3 eggs, one at a time, into cooled rice. Add Parmesan, parsley, and garlic powder; stir to combine. Season with salt and pepper.
• Fill a large bowl with water. Dip your hands into the water and then form rice mixture into a 2 1/2-inch ball. Transfer to a parchment-lined baking sheet. Repeat process until all of the rice has been used. Using 2 fingers, make an indentation in each ball. Fill each ball with 1 piece of mozzarella cheese and 1 piece of capicolla or proscuitto. Press together to enclose. If necessary, add more rice mixture to cover.
• Beat remaining 2 eggs in a medium bowl. Place breadcrumbs in a shallow dish. Dip each rice ball first in egg mixture, and then in breadcrumbs to coat. Gently remold rice balls if they begin to loose their round shape. Return to parchment paper-lined baking sheet; set aside.
• Heat 5 inches of oil in a large Dutch-oven until it reaches 350 degrees on a deep-fry thermometer. Using a slotted spoon, gently lower one rice ball at a time into hot oil, working in batches if necessary. Cook rice balls, turning, until brown and crispy on all sides, 2 to 3 minutes. Transfer to a paper towel-lined plate. Serve immediately with marinara sauce (I have posted this!).

Steps:

• Heat oil in a large heavy pot over mediumheat. Cook onion and garlic until softand translucent, about 8 minutes. Addtomatoes, red-pepper flakes, 1 teaspoonsalt, and some pepper. Simmer, covered,until thick, 25 minutes. Stir in herbs.

Steps:

• Pulse tomatoes and juices in a food processor until coarsely chopped.
• Heat garlic and oil in a 5-quart pot over medium heat until garlic begins to sizzle, about 2 minutes. Add tomato puree, salt, and pepper, and bring to a boil. Reduce heat, and simmer, partially covered, stirring occasionally, for 30 minutes. Let cool slightly. Sauce can be refrigerated, covered, for up to 3 days.

Steps:

• Mix egg and cream cheese spread in large bowl until blended. Add rice, 1/2 cup bread crumbs and 1/4 cup Parmesan; mix well.
• Use moistened hands to roll rice mixture into 16 balls, using about 2 Tbsp. rice mixture for each ball.
• Cut each stick of string cheese into 8 pieces; insert 1 mozzarella piece into center of each ball, completely enclosing mozzarella with rice mixture.
• Combine remaining bread crumbs with 1/4 cup of the remaining Parmesan in shallow dish. Roll rice balls, 1 at a time, in bread crumb mixture, turning to evenly coat all sides of each ball.
• Heat oil in Dutch oven on medium-high heat to 325°F. Working in batches, add rice balls to hot oil; cook 4 to 6 min. or until evenly browned, turning occasionally. Use slotted spoon to remove rice balls from oil; drain on paper towels. Transfer rice balls to plate; sprinkle with marjoram and remaining Parmesan.
• Heat pasta sauce. Serve with the rice balls.

Steps:

• Heat 2 tablespoons butter in a medium saucepan over medium heat. Add shallots; cook, stirring occasionally, until tender, about 4 minutes. Add rice and cook, stirring, until toasted, about 1 minute. Add wine and cook, stirring, until absorbed.
• Gradually add broth 1 cup at a time, stirring, until rice is just tender, 20 to 25 minutes. (You may not need to use all of broth.) Remove from heat and stir in remaining 2 tablespoons butter and Parmesan. Add sage; season with coarse salt and pepper. Spread risotto in a 9-by-13-inch baking dish. Let cool completely.
• Form risotto into 1 1/2-inch balls. Insert a cube of Taleggio in center of each. Place flour, eggs, and panko in three shallow dishes; lightly beat eggs. Dredge each ball with flour, then dip in eggs and coat in panko. Transfer to a parchment-lined baking sheet.
• Heat 2 inches oil to 360 degrees in a heavy pot over medium-high heat. Fry balls in batches, turning once, until golden brown, about 3 minutes a batch. Transfer to a paper towel-lined plate. Sprinkle with flaky salt.
• Fry small sage leaves in oil until crisp and bright green, about 30 seconds. Top risotto balls with fried sage and serve.

Steps:

• In a large saucepan, heat oil and garlic over medium until fragrant. Add onion and cook, stirring occasionally, until onion is very soft, 15 minutes. Season with salt and pepper. Add tomatoes and bring to a boil. Reduce to a rapid simmer and cook until slightly thickened, 10 minutes. Season with salt and pepper. Serve with 3/4 pound cooked pasta.

Steps:

• Slice an X into the bottom of each tomato with a paring knife. Lower tomatoes into a pot of boiling water and blanch for 15 to 30 seconds. Use a slotted spoon or a spider to remove the tomatoes from the pot. Immediately plunge into an ice-water bath until cool enough to handle, about 30 seconds. Then pull off each peel, gripping the skin between your thumb and the flat part of the knife blade, starting at the X. Using the tip of your knife, remove cores. Tear beefsteak tomatoes into pieces.
• Heat oil and garlic, in a medium pot over medium heat until fragrant and sizzling, but not brown. Add tomatoes and season with salt, black pepper, and red-pepper flakes. Bring to a boil over high heat, then reduce to a rapid simmer and cook until tomatoes are falling apart and are reduced slightly, about 15 minutes.
• Working in batches, pass through a food mill fitted with the fine disk into a bowl, or puree in a food processor, straining out seeds if desired. If not serving immediately, let cool completely and store in an airtight container it the refrigerator up to 3 days, or the freezer for 3 months.