Arancini filled with fiordilatte, anchovy paste, and courgette sauce

#InTheKitchenWithZarotti

Preparation

Arancini are stuffed rice balls, coated with bread crumbs and then deep fried. Fiordilatte is fresh mozzarella made with cows’ milk

fresh mozzarella made with cows’ milk
Bring the water to a boil, salt and add the saffron. Add the rice and cook until the water is fully absorbed.
At the end of cooking, add butter and parmesan, stir well to combine everything and spread the rice on a flat plate to cool, covering with cling film to prevent it from drying out.
Wash and cut the courgettes (zucchini) into discs, cook them covered with water and a pinch of salt until soft. Let them cool and blend with basil and a few spoonfuls of olive oil. Adjust to taste and put to one side.
Cut the mozzarella into 10 cubes and dry it on kitchen roll/paper.
Make the arancini (rice balls) by taking some rice with your moistened hands, gently grasp it to formi it into a round shape. Create a small hollow and insert a cube of mozzarella and a dab of anchovy paste.
Close it by compacting well.
Mix the flour with a pinch of salt and water just enough to form a soft paste/ batter.
Put the arancini into the batter and then into the breadcrumbs.
Fry them a little at a time in plenty of hot sunflower oil (170°C), browning them evenly.
Dry them on kitchen roll/ paper.

To serve

Put a spoonful of hot courgette (zucchini) sauce in the base of the plate, place an arancino in the sauce and garnish with basil leaves or salad to taste. Sprinkle with a pinch of sweet paprika.