I’m never going to win awards for authentic cooking. I made minestrone once because I watched Jersey Shore.
I am sure I’d love arancini, but I can’t be bothered making the risotto that goes inside it. I don’t even make the sugo sauce that goes inside these delightful little balls of cheesy goodness. Maybe one day I will, but given I’m not entirely certain I can type the rest of this post without falling asleep, I’m cutting corners just about everywhere. And I’m willing to bet that a lot of you are too.
I don’t even use mozzarella. *gasp*!
Honestly, I shouldn’t be allowed near a kitchen, let alone in one. The good news is that these taste really good. Given I’ve never had a real suppli, I don’t know the difference and ignorance is bliss. So are crumbed and fried things, even though I’m told they’re BAD FOR YOU.
You can bake them. That’s ok. Less work than standing over a giant frying pan. Less chance of soaking up all that oil.
I didn’t and I won’t and I couldn’t and I shan’t, but I probably will one day. Tired, and all that.
4 cups cooked white rice
1 jar pasta sauce
reasonably large cubes of tasty cheese
egg and breadcrumbs, to coat
oil, for frying. Or not if you’re baking.
1. While rice is almost cold, stir through the pasta sauce and egg.
2. Grab little handfuls of rice and push a cube of cheese into each. Fold up around the cheese until you have a little oval.
3. Dip in egg and breadcrumbs. Repeat until there is no more rice.
4. Shallow-fry until golden brown and cheese is melted inside. Sprinkle generously with salt.
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