Pesto Arancini with Marinara Sauce | How to make Pesto Arancini with Marinara Sauce

By Chef (Mrs) Reetu Uday Kugaji  |  13th Sep 2018  |  
5 from 1 review Rate It!
  • Photo of Pesto Arancini with Marinara Sauce by Chef (Mrs) Reetu Uday Kugaji at BetterButter
Pesto Arancini with Marinara Sauceby Chef (Mrs) Reetu Uday Kugaji
  • Prep Time

    25

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

1

1

About Pesto Arancini with Marinara Sauce Recipe

It’s time for some delectable hot snacks and what better could it be…. but Pesto Arancini with Marinara Sauce with a cutting chai….. Arancini, which means little oranges in Italian, originated in Sicily. Name and appearance aside, Arancini are not at all related to the orange fruit;

Pesto Arancini with Marinara Sauce is a delicious and yummilicious dish which is one of the popular dish of Italian. Pesto Arancini with Marinara Sauce is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Pesto Arancini with Marinara Sauce is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is 25 minute and it takes 15 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Pesto Arancini with Marinara Sauce. It is an amazing dish which is perfectly appropriate for any occasion. Pesto Arancini with Marinara Sauce is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Pesto Arancini with Marinara Sauce is an art and while preparing this dish you can feel the aroma of this delicious Pesto Arancini with Marinara Sauce. Surprise your family and friends by preparing this hotel style Pesto Arancini with Marinara Sauce at your home.

Pesto Arancini with Marinara Sauce

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Ingredients to make Pesto Arancini with Marinara Sauce

  • For the Pesto Arancini:
  • Fresh Basil and pine-nut pesto, thick- 3/4th cup
  • Arborio cooked rice and cooled- 1 ½ cups
  • Mozzarella, cut into 08 cubes- 15 gm.
  • All-purpose flour- 01 cup
  • egg- 01 no
  • Panko bread crumbs- 01 cup
  • olive Oil / Peanut Oil / Vegetable Oil- to deep fry
  • For the Marinara Sauce:
  • Extra Virgin olive oil- 30 ml.
  • onion, finely chopped- 01 no.
  • garlic, minced- 02 cloves
  • Celery stalk, finely chopped- 1/4th tbsp.
  • carrots, finely chopped- 1/4th tbsp.
  • Red wine, Chianti- 1/4th cup
  • tomatoes, blanched and finely chopped- ½ cup.
  • tomato Puree- 01 cup
  • bay leaves- 02 nos.
  • Sea salt- 1/4th tsp. / or more as required
  • Freshly ground black peppercorn- 1/4th tsp.

How to make Pesto Arancini with Marinara Sauce

  1. For Pesto Arancini: Preparation Time: 25 minutes Chilling time in the freezer: 30 minutes Cooking Time: 15 minutes Makes: 08 Balls For the Marinara Sauce: Preparation Time: 10 minutes Cooking Time: 01 hour 20 minutes Makes: 02 Cups
  2. In a large glass bowl, combine to together the cooked Arborio rice and pesto. Divide the rice into 08 equal portions.
  3. Place the blended mixture on your palm; place a small cube of mozzarella, ensuring that the cheese is completely encased in the rice ball.
  4. Place on a Parchment paper. Place it in the freezer for 30 minutes to get a firmer Texture.
  5. Prepare three bowls , one bowl with all-purpose flour, one with whisked seasoned egg and panko bread crumbs in the third bowl .
  6. In a deep non-stick pan, heat the oil. Dredge the balls each one by one in flour, then egg and then in panko bread crumbs. Gently drop 04 balls in the hot oil and ensure that it is lightly browned from all the sides.
  7. With the help of a perforated spoon remove the balls and place on the absorbent paper to remove excess of oil.
  8. Repeat the process for the left over Arancini. Serve very hot with Marinara Sauce.
  9. For the Marinara Sauce: Heat oil over medium heat. Add the chopped onion, garlic and sauté till the onions are translucent. Add the celery, carrots, salt and pepper, sauté till the vegetables are tender.
  10. Add red wine, cook on a high flame. Add the chopped and pureed tomatoes, bay leaves and simmer uncovered for at least an hour. Discard the bay leaves from the sauce, adjust seasoning if required. Serve with the scrumptious Pesto Arancini.

My Tip:

Chef Tips: 1. After rolling the Risotto balls, you may chill in the refrigerator as it gives them a firmer texture, and then fry them. 2. Time saving tip: Make the risotto a day ahead of time and keep it the fridge until ready to use and all you’ll need to do the day of is to fry them when required. 3. Time saving tip: You may make the Marinara sauce one day in advance, and rewarm on a slow heat and use as required.

Reviews for Pesto Arancini with Marinara Sauce (1)

Seema Sharma2 years ago

I really want to try this.
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