BLACKEYE PEA, PORCINI MUSHROOM & MOZZARELLA ARANCINI WITH AJVAR SAUCE
These RICE BALLS from Sicily will always be an all-time favourite at any braai. Crisp on the outside with a gooey mozzarella cheese centre, these arancini will keep them coming back for more.
MAKES 15 LARGE ARANCINI
FOR THE AJVAR SAUCE
5 red peppers
1 brinjal, pierced all over
4 cloves garlic
3 Tbsp white wine vinegar
1 Tbsp Italian dried herb mix
1 Tbsp smoked paprika
Salt and freshly ground black pepper to season
FOR THE RICE BALLS
3 Tbsp extra virgin olive oil
1 Tbsp finely chopped garlic
1 onion, diced
1 cup grated porcini mushrooms
3 Tbsp dried Italian herbs
3 cups cooked arborio rice
1 cup cooked blackeye peas
5 eggs
½ cup grated pecorino cheese
Salt and freshly ground black pepper to season
15 cubes mozzarella cheese
1 cup cake flour
1½ cups dried breadcrumbs
Oil for deep-frying
1. For the ajvar sauce, place the peppers and the brinjal on a braai grid over medium-hot coals and braai until their skins blacken on the outside. The peppers will take 5 - 10 minutes and the brinjal roughly 30 minutes. Remove from the braai and place in a bowl, cover with plastic wrap and leave to cool for 10 minutes.
2. Once the peppers have cooled down, remove the charred skin and cores and discard. Place the flesh in a food processor. Cut open the brinjal, scoop out the flesh with a spoon and add to the food processor.
3. Add the rest of the ingredients to the food processor and pulse roughly. Add the mixture to a pot and simmer on the fire for 12 – 15 minutes to give it that extra smoky flavour. Transfer to a bowl and serve at room temperature
4. While the ajvar is simmering, start making the rice balls by placing an ovenproof frying pan on the braai grid and adding extra virgin olive oil, the garlic and the diced onion. Fry until translucent. Add the porcini mushrooms and the dried Italian herbs and stir well. Cook for 2 - 3 minutes. Remove from the coals and set aside to cool.
5. Once cooled, spoon the mixture into a bowl along with the arborio rice, the blackeye peas, 4 eggs, the pecorino cheese and the salt and pepper. Stir well.
6. Roll the mixture into golf ball-size balls in your hands and press a hole in the middle with your thumb. Place a block of mozzarella cheese in the middle and close the hole, forming a perfect ball.
7. Beat together the remaining eggs. Roll the rice balls in the flour, then in the beaten eggs and then in the breadcrumbs. Deep-fry the balls for 5 minutes until golden-brown, then transfer to kitchen paper to drain the excess oil. Serve with the ajvar sauce.
