Sicilian Style Arancini Recipe

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Emeril Lagasse on Food Network


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1/2 pound ground pork

2 1/2 tablespoons paprika

1/2 teaspoon freshly ground black pepper

1/4 cup heavy cream

Salt and freshly ground black pepper

1/2 cup all-purpose flour

1 teaspoon salt

1/4 cup tomato paste

3/4 cup finely chopped onion

1/2 cup finely grated Parmigiano-Reggiano, plus extra for garnish

1 cup dry Italian bread crumbs

6 ounces pancetta or bacon, diced

2 tablespoons white wine

1/2 cup dry white wine

Pinch saffron

1 3/4 cups reduced-sodium beef broth

1/2 pound ground veal

1 tablespoon dried oregano

4 tablespoons butter

1 1/2 tablespoons minced garlic

3/4 cup finely chopped celery

1 tablespoon onion powder

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

1 tablespoon cayenne pepper

1 1/4 cups whole milk

1 1/2 cups chopped yellow onion

2 tablespoons frozen green peas

3/4 pound ground chuck

Essence, recipe follows

1 tablespoon black pepper

3 3/4 to 4 cups chicken stock

2 tablespoons garlic powder

1 cup finely chopped carrots

Vegetable oil, for deep-frying

Published by William Morrow, 1993.

2 tablespoons salt

1 tablespoon dried thyme

3 eggs

1/3 cup heavy cream

1/2 cup chilled Bolognese Sauce for Arancini, recipe follows

1 1/2 tablespoons chopped fresh herbs, such as basil, thyme, parsley or chives

1 cup Carnaroli or Arborio rice

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