Crispy Macaroni Bolognese Arancini with Mozzarella & Smoked Cheddar

Ingredients

• enough for 1–1.5 cm depth in pan Vegetable oil
• as needed Fresh basil or micro herbs
• as needed Basil pesto
• as needed Parmesan tuile
• 1 tsp Butter
• to taste Salt & black pepper
• 1 tsp Sugar
• 1 clove Garlic (finely chopped)
• 1 tbsp Olive oil
• 2 tbsp Tomato paste
• 200 ml Water
• 3 cups Leftover Macaroni Bolognese
• as needed Panko breadcrumbs (for coating)
• 2 Beaten eggs
• as needed Plain flour
• 8–10 small pieces Smoked Irish Mature Cheddar (cubed)
• 8–10 pieces (1.5 cm each) Mozzarella (cubed)
• 2–4 tbsp (if needed) Panko breadcrumbs
• 1 Egg
• 1/2 cup Grated Parmesan
• 1 –1.5 cups Cold cooked rice

Steps

1. Finely chop leftover macaroni. Mix with rice, Parmesan, and egg. Add panko if too wet.
2. Cover and chill mixture for 1 hour.
3. Flatten 2–3 tbsp of mixture, add mozzarella and cheddar, seal and roll into a ball.
4. Coat each ball in flour, egg, and panko. For extra crunch, repeat egg and panko.
5. Chill coated balls for 20–30 minutes.
6. Heat oil to 175°C. Fry arancini, rolling gently, for 6–7 minutes until golden. Drain.
7. For sauce: Sauté garlic in olive oil, add tomato paste, cook 1–2 min. Add water, season, simmer 10–15 min. Finish with butter.
8. For tuile: Sprinkle Parmesan in a pan, cook until golden, cool until crisp.
9. Plate with tomato sauce, arancini, pesto, tuile, and herbs. Serve hot.