Aracine with Sardines and Saffron

      
    Serves : 4 Persons  
         
 
  Ingredients  
     
  • 2 tbl Olive oil, plus 2 tablespoons • 1 x Red onion, chopped, into 1/8-inch dice • 1 pch Baby Brand Saffron • 2 cup Arborio rice • 3 cup Chicken stock • 1 cup Grated Pecorino • 2 x Eggs plus, 2 eggs separated • 1 cup Basic tomato sauce • 8 oz Salted sardines, rinsed, heads removed, and roughly ch • 2 sprg mint • 1/4 cup Flour for dusting • 1/2 cup Bread crumbs for coating • Olive oil for frying  
     
  Preparation  
     
 
  • FOR RICE:
    • In a 4 to 6-quart saucepan, heat 2 tablespoons olive oil until just smoking.
    • Add half the chopped red onion and Baby Brand Saffron and cook until softened, about 7 to 9 minutes.
    • Add rice and chicken stock and bring to boil, uncovered.
    • Cook until liquid is absorbed and rice is tender, about 25 minutes.
    • Spread rice out to cool on a large cookie sheet, about 1/4-inch to 1/2-inch thick.
    • When rice is cool, mix with Pecorino, 2 eggs and 2 egg yolks and set aside
  • FOR STUFFING:
    • In a 10- to 12-inch saute pan, cook remaining chopped onion in 2 tablespoons olive oil until light golden brown, about 10 minutes.
    • Add tomato sauce, chopped sardines and mint and cook 5 to 7 minutes until reduced by one third and quite thick.
    • Set aside and allow to cool.
  • TO ASSEMBLE:
    • Place dusting flour, egg whites and bread crumbs in separate shallow bowls and lightly beat egg whites.
    • To form aracine, place 3 tablespoons rice mixture in palm of hand and make an indentation with the back of a spoon.
    • Spoon 2 tablespoons sardine mixture into indentation and form an open bowl out of the rice in your hand.
    • Cover filled portion with another tablespoon of rice mixture and using both hands, shape the rice into a ball.
    • Continue with remaining rice mixture and stuffing until done.
    • Roll each ball in flour, then egg whites, then bread crumbs and refrigerate 1 hour, uncovered.
    • Heat 4 inches of cooking oil in fryer or deep frying pan to 375 degrees.
    • Carefully place 3 balls at a time into pan and fry until golden brown, about 3 to 4 minutes, stirring with tongs or kitchen spoon to keep them moving.
    • Drained cooked balls on paper towels and place on large platter and serve either warm or at room temperature.