Saturday Beefcake Lunch: Arancini

Whole Grain Rice one and a half cups
Scallions four, divided
Garlic, two cloves, minced
Eggs, two large, lightly beaten
Flat Leaf Parsley, one half cup, chopped
Pecorino Cheese, one third cup, grated
Whole Grain Breadcrumbs, two cups
Bocconcini di Bufala Mozzarella, sixteen
Marinara Sauce, homemade or commercial of choice [see below]
Extra Virgin Olive Oil
Oven pre-heated 425F





1. Combine rice, one scallion, garlic and three and a half cups water in saucepan. Bring to a boil, cover, reduce heat to medium low, and simmer one hour or until all liquid has been absorbed and rice is soft and slightly sticky.
2. Remove from heat, transfer to bowl, and cool.
3. Remove scallion, and discard.
4. Line baking sheet with parchment paper.
5. Chop remaining scallions finely. Fold eggs, parsley, cheese and scallions into rice.
6. Spread breadcrumbs on large plate.
7. Place one quarter cup rice mixture in palm of hand. Shape into tangerine-sized ball around one mozzarella ball. Roll in breadcrumbs, and place on prepared baking sheet.
8. Repeat with remaining rice, mozzarella and breadcrumbs.
9. Drizzle arancini with olive oil, and bake 20 to 25 minutes, or until outsides are crisp and browned.
10. Warm marinara sauce, and ladle into bottom of large serving dish. Place arancini on top of sauce and garnish with parsley.



Michael Chiarello’s Marinara Sauce

Extra Virgin Olive Oil, two tablespoons
Onion, medium, finely chopped
Fresh Italian Parsley, two tablespoons, chopped
Garlic clove, finely chopped
Progresso Crushed Tomatoes with added puree, one twenty-eight ounce can
Fresh Basil Sprig with leaves removed
Sea Salt, one teaspoon
(Pinch baking soda or a carrot, if desired)




1. In a three quart nonreactive saucepan, heat two tablespoons oil over medium heat.
2. Add onion; cook about five minutes, stirring occasionally, until translucent.
3. Stir in parsley and garlic; cook about thirty seconds or until fragrant.
4. Stir in tomatoes, basil stem and salt. Simmer uncovered twenty five minutes, stirring frequently, until thickened.
5. If sauce tastes too acidic, add pinch of baking soda and cook five minutes longer.
6. If sauce needs touch of sweetness, add a carrot stick and cook 5 minutes longer.
7. Remove basil stem before serving.

Eh, who else but somebody named Vince should enjoy this updated Sicilian classic with you!