Arancini is an Italian dish very common in Sicily. It is a rice balls with various of ingredients, breaded and pan fried. In my version instead of rice I used buckwheat (you can also use bulghar wheat) and linseeds to make this meal rich in fibre. Additionally, I added walnuts and cheese. Everything is served on a spicy tomato sauce.
Ingredients for about 12 balls
- 200g buckwheat (before cooking)
- 2 eggs
- 4 tablespoons whole grain flour
- 2 tablespoons of linseed
- large handful of walnuts
- 100g cheese
- 500g tinned tomatoes
- onion
- 2 cloves garlic
- chilli, salt, pepper, turmeric, ginger
- bread crumbs
- egg mixed with milk to the batter
Method:
Boil buckwheat and then allow to cool. Add to it flaxseed, chopped walnuts, flour and eggs. Season with salt, pepper, turmeric and ginger. All mix thoroughly. Shape the mixture into balls and insert a piece of cheese inside. Put the balls into eggs mixed with milk and then in breadcrumbs. Fry on each side until nicely golden brown.
Sauce: In a saucepan, fry diced onion and garlic. When softened, pour tomato and cook until the sauce thickens. Season, salt, pepper and chilli.
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