farro arancini w/ chiles & parmesan

Not entirely sure of the origin of my obsession, but lately I cannot get enough grain. I would like to say it's because they are a fantastically healthy addition to your diet. While that is true, and I really do appreciate it, that's probably not it. More realistically, I just love eating them! Not only do they taste amazing, but they have so much texture. Yes, texture. If it makes me odd that I sometimes crave foods based solely on how much I enjoy the physical act of eating them, so be it. I am a total sucker for that chewy, snappy texture that you can only get from perfectly cooked grain. Blah, blah, blah, grains are great, I love grains, blah, blah....who cares.

In truth, they really are not that exciting. Not even for me (and I love them, remember). Ancient and a little dull (still tasty). That about sums them up. Well, that is, until you fry them........

farro arancini w/ chiles and parmesan

  • 3 cups cooked farro ( about 1 cup uncooked)
  • 3/4 cup jalapeno + pasilla, minced
  • 1/4 cup white onion, minced
  • 1/4 cup green onion
  • 2 garlic cloves, minced
  • 3/4 cup freshly grated parmesan
  • 2 eggs
  • 1/2 cup AP flour
  • panko, for breading
  • canola or vegetable oil      
Combine all ingredients (except for panko, and oil. duh) into a large mixing bowl. Gently mix until combined. Place bowl in freezer for 10 minutes. Remove bowl from freezer, form mixture into balls about 1 1/2" in diameter. Roll in panko. Place on cookie sheet, return to freezer for 10-15 minutes. This step helps maintain the shape during frying. In a large pot, or high walled skillet, heat 2" of oil over med/high heat. Working in batches, fry arancini until golden brown on all sides. Sprinkle w/ salt and serve with your favorite dipping sauce. 



    Post a Comment

    Thanks for leaving a comment. We love to hear from you!!

    « »

    BIRD + CLEAVER All rights reserved © Blog Milk Powered by Blogger