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Photo of Pesto Arancini with Marinara Sauce by Chef (Mrs) Reetu Uday Kugaji at BetterButter

Pesto Arancini with Marinara Sauce

Chef (Mrs) Reetu Uday Kugaji
25 minutes
Prep Time
15 minutes
Cook Time
4 People
Read Instructions Save For Later

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;

Recipe Tags

  • Maggi
  • Non-veg
  • Medium
  • Everyday
  • Italian
  • Simmering
  • Chilling
  • Frying
  • Snacks

Ingredients Serving: 4

  1. For the Pesto Arancini:
  2. Fresh Basil and pine-nut pesto, thick- 3/4th cup
  3. Arborio cooked rice and cooled- 1 ½ cups
  4. Mozzarella, cut into 08 cubes- 15 gm.
  5. All-purpose flour- 01 cup
  6. Egg- 01 no
  7. Panko bread crumbs- 01 cup
  8. olive Oil / Peanut Oil / Vegetable Oil- to deep fry
  9. For the Marinara Sauce:
  10. Extra Virgin olive oil- 30 ml.
  11. Onion, finely chopped- 01 no.
  12. Garlic, minced- 02 cloves
  13. Celery stalk, finely chopped- 1/4th tbsp.
  14. Carrots, finely chopped- 1/4th tbsp.
  15. Red wine, Chianti- 1/4th cup
  16. Tomatoes, blanched and finely chopped- ½ cup.
  17. tomato Puree- 01 cup
  18. Bay leaves- 02 nos.
  19. Sea Salt- 1/4th tsp. / or more as required
  20. Freshly ground black peppercorn- 1/4th tsp.


  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.

Reviews (1)  

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Seema Sharma
Seema Sharma   Sep-13-2018

I really want to try this.

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