How about this wonderful recipe?
You can use your Parmigiana Risotto that is in our kits this month to make it. 😁
Cheese Arancini 🧀🧀
➡ 1 pack of Parmigiana Risotto Tio João – Cozinha & Sabor
➡ 10 basil leaves
➡ Zest of 1 Sicilian lemon
➡ 1 beaten egg
➡ ½ cup (tea) of homemade breadcrumbs (80g)
➡ 150g mozzarella cut into cubes
➡ Oil for frying
Pepper jelly 🌶🌶
➡ 1 kg of apple
➡ 500ml of water
➡ 3 chili peppers
➡ 2 cups (tea) of sugar (340g)
➡ ¼ cup (tea) of apple cider vinegar (60ml)
Method of preparation:
Prepare the risotto according to package directions. Let it cool and take it to the fridge. Chop the basil leaves. In a bowl, mix the basil and lemon zest with the risotto. Place the beaten egg on one plate and the breadcrumbs on the other. Moisten your hands with water and make dumplings the size of a ping-pong ball, fill with a cube of mozzarella, press to firm. Dip in the egg and then in the breadcrumbs. In a pan, heat the oil and to know if it is at the right temperature, put a matchstick in the oil. Once it lights up, it’s on point. Remove the toothpick, reduce the heat and fry the dumplings until golden. Serve with pepper jelly.
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