Just the other day, a few friends and I visited the lovely Coastal Maine town called Ogunquit. We had a wonderful day at the gorgeous beach and later enjoyed Arancini in town. For those of you unfamiliar with this scrumptious Sicilian appetizer… Arancini are delightfully crispy, cheese-filled “rice balls.” They’re called “Arancini” because they resemble little oranges. “Arancia” means orange (in Italian) and “Arancini” means little. The perfect appetizer. Deliciousness
Several of you have asked me for a recipe to make your very own and here it is. I hope you love these as much as we do.
PS. Thank you all so much for all of your wonderful cookie comments! I really enjoyed every single one of them. Now, (with your recommendation) I’m thinking about adding these popular Pumpkin Chocolate Chip cookies for sale in my Etsy shop this holiday season. What do you think about that?
Stay tuned…. I’ll post the winner of the Baked in Maine T-Shirt Giveaway on Tuesday.
“Beautiful Place by the Sea.”
According to www.visitmaine.com“Ogunquit, is one of Maine’s most-visited resort towns, both sophisticated and family friendly. A world-class 3 1/2 mile sandy beach and magnificent coastline including the famed Marginal Way attracting visitors from around the globe.”
* The Native American name Ogunquit defined: “Beautiful Place by the Sea.”
Enjoy a trolley ride around this picturesque little beach town….
A gorgeous restored Victorian B & B
My dream house…. Love that tree!
“Once in a while, a restaurant comes along that captures the essence of a place and a particular time better than any other. Five-O has that magic, and defines a night out in Ogunquit. Its sophisticated with high style, always fun, service is well-paced and the food is excellent.”
“Where Great Food and Drinks Are Shared With Friends.”
Arancini above (with a white fish crudo in the center photo)
(Recipe courtesy Bon Appétit!)
- 3 cups leftover cooked risotto
- 1/2 cup grated Parmesan
- 2 Tbsp heavy cream
- 2 Tbsp minced fresh flat-leaf parsley, chives, oregano, or basil
- 1 large egg yolk
- Salt and freshly ground pepper
- 5 oz mozzarella or Fontina cheese
- All-purpose flour for dredging
- Egg wash: 1 large egg whisked with 2 Tbsp cold milk or water
- 1 cup fresh white bread crumbs
- Vegetable oil for deep-frying
- 2 cups tomato sauce
In a large bowl, combine the risotto with the Parmesan, cream, herbs, and egg yolk. Season with salt and pepper.
Cut the cheese into 16 cubes. Scoop up about 3 Tbsp of the risotto mixture and pack it around a cube of cheese to make a croquette, a ball the size of a Ping-Pong ball. Repeat to form 16 croquettes.
Put the flour, egg wash, and bread crumbs in 3 separate bowls. Dredge the croquettes in the flour, dip in the egg wash, and roll in the bread crumbs. Chill thoroughly, 2-24 hours.
Pour oil into a tall pot to a depth of 5 inches. Heat the oil over medium-high heat until it registers 375°F on a deep-frying thermometer. Deep-fry the croquettes in batches, without crowding, until they are evenly browned, 4-5 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain briefly. Serve on a pool of warmed tomato sauce.