Aranchini with Mashed Peas | Италијански топчиња од ориз со пире од грашок [♫Felicita]

♫Felicita♫

(un) Perfect sized rice balls full of yummy flavor – aranchini, ladies and gentlemen. I first made these beauties few years ago and they were awful. I think I put too much flour… Then, I got inspired by Mr. Gennaro Contaldo’s video for aranchini and I thought… well Tea,  come on, you can do much better. And I did! These yummy balls were to die for! So addictive! So easy to make! So perfect!A true delight! I paired these lovely fried aranchini with a delectable mashed peas. OMG, how much I love peas! With some green salad on the side, let me tell you, this was one wonderful lunch. Aranchini with mashed peas [♫Felicita]

Aranchini with mashed peas

Aranchini

Ingredients:

  • around 500 grams leftover risotto
  • salt and pepper
  • chili flakes
  • 100 grams of grated parmigiano
  • 2 eggs, beaten
  • 100 grams of flour
  • 200 grams of breadcrumbs
  • sunflower oil for frying
  • lemon

Prep: Mix the leftover risotto with the parmigiano and season with salt, pepper and chili flakes. Form equal size balls and coat them in flour, eggs and breadcrumbs. Fry them in oil, in batches, until they get a golden color. Serve them with some marinara sauce and wedges of lemon.

Mashed peas (Mushy peas)

Ingredients:

  • 400 grams frozen and defrosted peas
  • pinch of dried oregano
  • salt and pepper
  • butter

Prep: In a pan, melt some butter and place the peas. Cover with a lid and cook them for 15-20 minutes or until they are soft. Remove the pan from heat and with a potato masher mash them slightly. Season them with salt and pepper. Serve with additional butter.

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