Recipe Arancini With Tomato Sauce

I hope you guys are not sick of my Italian phase, because I still have sooooo many Italian recipes to share. Especially now that the holidays are fast approaching and we all need a few good Italian recipes up our sleeves to impress our guests.

I really feel like getting out of my seat and walking all the way to the front – yes, I’m probably in the back, cause no way I can afford first class seats – and tapping on the conductor’s shoulder to say: “Sir, excuse me, would you mind stopping this thing so I can get off?”

And then I would proceed to turn off all my electronic devices and go watch the sunset while eating my delicious arancini balls, without any rush.

Parmesan Arancini With Semi Dried Tomato Dip

Nothing is rushed with the Italians. It is all about the slow simmering, the friends around the table enjoying amazing food, the 3 hour long operas… Oh how I wish I had time to go to the opera!

I’ve been so busy, and so stressed, that me and Tim haven’t sat down for a meal in a long, long time. I’m ashamed to say that I can’t even remember the last time we’ve done it! And the reason we don’t get crappy fast food everyday is this very blog. Thank God for this blog and all the home cooked meals! Otherwise, we would be eating McDonald’s on a daily basis…? (I did not just admit we – occasionally – eat McDonald’s. I think you are delusional! ?)

I think this is definitely a sign we need to press pause. Stop and smell the roses, ya know? Go for long walks at the beach. Ok, we don’t have the beach near by, but you get the concept, right?

Sicilian Red Pepper Tomato Arancini

One thing I know I’ll do once I have more time for myself (and for my family) is to serve more appetizers.

Nowadays I only make appetizers if I’m hosting a dinner party. But life is too short to wait for perfect occasions to eat our favorite foods, so appetizers need to happen every.single.day! Otherwise, how long would I have to wait to eat these insanely delicious Arancini di Riso with Balsamic Vinegar and Caramelized Onions Marinara Sauce?

Arancini di riso means “little oranges of rice” in Italian. They are little balls made of risotto, stuffed with cheese (or beef, prosciutto, veggies, mushrooms, etc), coated with breadcrumbs and fried. They make the most perfect antipasto and are said to have originated in Sicily in the 10th century.

Mushroom Arancini With Yossi's Homemade Marinara Sauce

In Palermo and Trapani, arancini are a traditional food for the feast of Santa Lucia, which happens in December 13th, that commemorates the arrival of a grain supply ship on Santa Lucia’s day in 1646, relieving a severe famine.

There are a number of variations on arancini balls, differing both in filing and shape, but I chose to make a simple version, stuffed with Fontina cheese, because I wanted to go bold with the marinara sauce!

When Bertolli invited me to participate in their “My Tuscan Table” campaign, I knew immediately that I wanted to make arancini balls to dip into their amazing sauce.

Delicious Arancini Balls With The Best Marinara Sauce

True, arancini are a Sicilian dish, but they are anItalian staple, and I was confident you guys wouldn’t judge me. Especially after tasting one of these little babies!

And the sauce… OMG, the sauce! It truly elevates this dish and your guests will be licking their plates clean, even after the arancini are gone.

These guys have been making amazing Italian food for over 150 years now! In 1865, Francesco Bertolli began selling his olive oil in the small town of Lucca, Italy. He opened a small storefront business selling regional foods such as olive oil, wine, cheese and olives. Later, during the late 1800s, Italian immigrants in America, unable to find the products to which they were accustomed, wrote to Bertolli asking for crates of his delicious olive oil. In reply, Bertolli sent orders to America and thus became the first exporter of olive oil. Eventually he expanded the business to also include a broad range of Italian-inspired pasta sauce and skillet meals.

Arancini Primavera With Goat's Cheese, Slow Roast Tomato Sauce And Fresh Tomato, Mint And Oregano

To help us celebrate, the lovely peeps at Bertolli came up with 150 tips to bring Tuscany to our tables , across the categories of Italian Essentials, prep skills, meal inspiration, Tuscan touch and Bertolli Story.

Being the Italian food lover that I am, I wanna explore all of them. But today I’m embracing number 46: A Toast to Chianti! Because my arancini balls really pair amazingly with a glass of Chianti. (Honestly, there aren’t many things that won’t pair well with a glass of Chianti…)

Whatever it is, don’t forget to share it on social mediato help Bertolli end childhood hunger in America . They are partnering up with No Kid Hungry and for each photo shared via social media using #MyTuscanTable throughout October, they will make a $1 donation to provide 10 healthy meals to kids in need.❤️ I say it’s a pretty damn good excuse to cook a lot of Italian food during this month and take a bunch of mouth watering pics to make your friends jealous!

Arancini Di Riso With Balsamic Vinegar And Caramelized Onions Marinara Sauce

May I suggest you start with these delicious arancini balls? You can even make them with leftover risotto! I didn’t, because I never have leftover risotto… Sigh…

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