We’ll be busy tonight making a large batch of arancini for Moseley Farmers Market. This Sicilian dish was originally made with left over risotto but now is a major trend on the street food scene.
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| Arancini ready to cook |
We make a decent risotto- this is the main part of the dish
so has to be good. We then form into balls- each ball has a little chunk of mozzarella
inside- coat (twice) in egg and breadcrumbs before frying until crispy. The
best way to serve is with a drizzle of pesto and eat either on their own as a
starter or to compliment a main meal. We’ll be serving to eat there and then or
to take away and reheat yourselves.
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Looks like it will be a nice day tomorrow!
