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Don Antonio by Starita’s Arancini

Don Antonio by Starita's Arancini
Yields 15
Serve these crunchy-on-the-outside, gooey-on-the-inside rice balls with marinara sauce for dipping.
  1. 2 beef bouillon cubes
  2. 2 cups arborio rice
  3. 3 ounces thinly sliced prosciutto cotto (Italian cooked ham), diced into ¼-inch pieces
  4. 1 cup grated Pecorino Romano
  5. 4 tablespoons minced parsley
  6. 3 egg yolks, lightly beaten
  7. 1½ cups breadcrumbs
  8. 4 ounces smoked mozzarella, diced
  9. 1 quart canola oil, for frying
  1. Boil 6 cups water in a large saucepan. Add beef bouillon cubes and stir until dissolved. Stir in rice, reduce heat to medium-low, and simmer, stirring frequently, until broth has evaporated, about 20 minutes. Spread rice on a parchment-lined baking sheet and let cool completely.
  2. Combine prosciutto cotto, Pecorino Romano, and parsley in a small bowl. Transfer cooled rice to a large bowl. Stir beaten egg yolks into cooled rice. Add prosciutto-pecorino mixture and stir again. Shape mixture into 2-inch balls and place on a parchment-lined baking sheet.
  3. Pour breadcrumbs into a shallow dish. Press a finger into the center of each rice ball, insert 2 to 3 cubes smoked mozzarella, and pinch rice around the cheese to enclose. Roll balls in the breadcrumbs and place on a parchment-lined baking sheet. Cover and refrigerate at least 1 hour or overnight.
  4. Fill a Dutch oven or large, heavy-bottom pot with about 5 inches of oil. Heat over medium heat until oil reaches 350°F. Working in batches, fry arancini, turning as needed, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Serve warm.
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Don Antonio by Starita

Located at 309 West 50th Street in New York City, Don Antonio by Starita is where pizza fans can indulge in an expansive assortment of more than 60 traditional and creative, wood-fired Neapolitan pies, crafted from the finest ingredients, including homemade mozzarella.

Photographer Michael Harlan Turkell

Michael Harlan Turkell, a once aspiring chef, now photographer, captures the inner workings of kitchens. As former photo editor of Edible Brooklyn and Edible Manhattan, his recurring BACK OF THE HOUSE series appeared in the magazines from 2006 – 2011. Michael’s been nominated for a James Beard Foundation Award in Visual Storytelling, included in 25 Under 25: Up-and-Coming American Photographers V2, (PowerHouse Books), received a Photo District News Photo Annual Award, and has had his photos printed in an array of publications, and cookbooks. Learn more about Michael at http://harlanturk.com/

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