---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Aracine With Sardines And Saffron
  Categories: New, Text, Import
       Yield: 4 servings
  
  
         2 TB olive oil -- plus 2
   :          tablespoons
         1    red onion, chopped -- into
       1/8    -inch dice
         1 pn saffron
         2 c  Arborio rice
         3 c  chicken stock
         1 c  grated Pecorino
         2    eggs plus -- 2 eggs
   :          separated
         1 c  basic tomato sauce
         8 oz salted sardines, rinsed,
   :          heads removed -- and roughly
   :          ch
         2    sprigs mint
       1/4 c  flour for dusting
       1/2 c  bread crumbs for coating
   :          Olive oil for frying
   
   FOR RICE: In a 4 to 6-quart saucepan, heat 2
   tablespoons olive oil until just smoking. Add half the
   chopped red onion and saffron and cook until softened,
   about 7 to 9 minutes. Add rice and chicken stock and
   bring to boil, uncovered. Cook until liquid is
   absorbed and rice is tender, about 25 minutes. Spread
   rice out to cool on a large cookie sheet, about
   1/4-inch to 1/2-inch thick. When rice is cool, mix
   with Pecorino, 2 eggs and 2 egg yolks and set aside
   
   FOR STUFFING: In a 10- to 12-inch saute pan, cook
   remaining chopped onion in 2 tablespoons olive oil
   until light golden brown, about 10 minutes. Add tomato
   sauce, chopped sardines and mint and cook 5 to 7
   minutes until reduced by one third and quite thick.
   Set aside and allow to cool.
   
   TO ASSEMBLE: Place dusting flour, egg whites and bread
   crumbs in separate shallow bowls and lightly beat egg
   whites. To form aracine, place 3 tablespoons rice
   mixture in palm of hand and make an indentation with
   the back of a spoon. Spoon 2 tablespoons sardine
   mixture into indentation and form an open bowl out of
   the rice in your hand. Cover filled portion with
   another tablespoon of rice mixture and using both
   hands, shape the rice into a ball. Continue with
   remaining rice mixture and stuffing until done.
   
   Roll each ball in flour, then egg whites, then bread
   crumbs and refrigerate 1 hour, uncovered.
   
   Heat 4 inches of cooking oil in fryer or deep frying
   pan to 375 degrees. Carefully place 3 balls at a time
   into pan and fry until golden brown, about 3 to 4
   minutes, stirring with tongs or kitchen spoon to keep
   them moving. Drained cooked balls on paper towels and
   place on large platter and serve either warm or at
   room temperature.
   
   Yield: 4 servings
   
   Recipe By     :MOLTO MARIO SHOW #MB5688
   
                                         Date: Fri, 1 Nov
   1996 22:32:48 -0500
  
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