Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, naples style rice croquettes (arancini). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Naples Style Rice Croquettes (Arancini) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Naples Style Rice Croquettes (Arancini) is something which I’ve loved my whole life.

Great recipe for Naples Style Rice Croquettes (Arancini). I tried to remember the rice croquettes I tasted at an Italian restaurant and made this. Chill the rice in the refrigerator to cool before deep frying. Make the tomato sauce while chilling the rice.

To get started with this recipe, we must prepare a few ingredients. You can cook naples style rice croquettes (arancini) using 15 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Naples Style Rice Croquettes (Arancini):

1. Get 350 grams Plain cooked rice
2. Prepare 50 grams Chicken thigh meat
3. Prepare 4 Green beans
4. Prepare 1/4 Onion
5. Take 1/4 Carrot
6. Prepare 1 Soup stock cube
7. Take 3 tbsp White wine
8. Get 1 Tomato ketchup
9. Get 1 slice Easy melting cheese
10. Take 1 Plain flour
11. Make ready 1 Egg
12. Prepare 1 Panko
13. Get 200 grams Canned tomatoes
14. Prepare 1 clove Garlic
15. Make ready 1 Bay leaf

Hi GialloZafferano viewers and welcome to our kitchen. Today we'll make a virtual journey to Sicily to prepare the most famous timbale of this island: the arancini, that are rice croquettes. In the Campania region, the arancino was first introduced into the Kingdom of Naples by the Aragones who called them, simply, palle di riso (rice balls). It seems that the term arancina was first coined in Sicily, where several regions and provinces claim to be the homeland of the dish.

Instructions to make Naples Style Rice Croquettes (Arancini):

1. Mince onion, carrot and green bean into 5mm cubes.
2. Heat a pan with olive oil and saute the chicken and the vegetables.
3. Dissolve the soup stock cube in 50ml hot water. Add the half of soup stock to the pan.
4. Add the rice. Add tomato ketchup and white wine, and season with salt and pepper.
5. Transfer to a bowl and let it rest in the refrigerator for a while.
6. Slowly heat a pan with sliced garlic and olive oil over low heat.
7. Add the canned tomato, the rest of the soup stock (the remaining from step 3), bay leaf, and simmer. Season with salt and pepper.
8. Make round rice balls with the rice from step 5. Tear the cheese and stuff in the center of the rice ball.
9. Coat it in the order of flour, egg, and panko.
10. Put in the oil slowly one by one. The inside is already cooked so deep fry on high heat to brown.
11. When the surface is golden brown, transfer to a serving plate.
12. Pour on the sauce from Step 7 and it's done!!

In the Campania region, the arancino was first introduced into the Kingdom of Naples by the Aragones who called them, simply, palle di riso (rice balls). It seems that the term arancina was first coined in Sicily, where several regions and provinces claim to be the homeland of the dish. Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Arancini (Italian: [aranˈtʃiːni], Sicilian: arancini or arancine, Sicilian: [aɾanˈtʃiːnɪ, -ˈdʒiː-], UK: / ˌ ær ən ˈ tʃ iː n i /, US: / ˌ ɑːr-/) are Italian rice balls that are stuffed, coated with bread crumbs and deep fried, and are a staple of Sicilian cuisine.

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