Arancini with Swordfish and Caciocavallo Cheese

Name: Arancini with Swordfish and Caciocavallo Cheese
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Yield: 10 Portionen
Ingredients: Water; 320 g Carnaroli rice; 30 g Butter; 1 packet Saffron; Salt; Pepper; 300 g Swordfish; 200 g Chopped tomatoes; 100 g Caciocavallo cheese; 1 clove Garlic; 50 ml White wine; 30 ml Extra virgin olive oil (EVO); 20 g Chopped parsley; Pepper; Salt; 100 g 00 flour; Water; 150 g Breadcrumbs; Peanut oil

Main course

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

1 h 25 min

Servings

Difficulty

Easy

Prep Time

60 Min

Description

These arancini with swordfish and caciocavallo cheese are a true triumph of Mediterranean flavors! I often prepare them for a Sunday brunch or as a tasty appetizer for a dinner with friends. Carnaroli rice, cooked to perfection and creamed with butter and saffron, wraps a filling rich in swordfish ragout and cubes of stringy caciocavallo cheese. The crunchy breading, obtained with flour, water and breadcrumbs, gives an irresistible consistency. A dish that wins everyone over, easy to prepare and perfect for any occasion. Try them, you won't regret it!

Ingredients (19 ingredients)

Water
320 g Carnaroli rice
30 g Butter
1 packet Saffron
Salt
Pepper
300 g Swordfish
200 g Chopped tomatoes
100 g Caciocavallo cheese
1 clove Garlic
50 ml White wine
30 ml Extra virgin olive oil (EVO)
20 g Chopped parsley
Pepper
Salt
100 g 00 flour
Water
150 g Breadcrumbs
Peanut oil

Preparation (9 steps)

Cooking the rice

Thermomix® Setting

212°F/Speed 1/Linkslauf 100 Reverse

Pour 320g of Carnaroli rice into the bowl. Add water to cover the rice and a sachet of saffron. Cook for the time indicated on the rice package, setting 100°C/Speed 1/Reverse. Mix gently with the spatula from time to time.

900

Creaming the rice

Thermomix® Setting

20 sec/Speed 2

When the rice is ready, turn off the Thermomix. Add 30g of butter, salt and pepper to taste. Mix with the spatula for 20 Sek./Speed 2. Transfer the rice to a baking sheet or a large pan and spread it evenly to cool it down faster.

Preparing the swordfish

Wash 300g of swordfish under a stream of fresh water, pat it dry with absorbent paper and cut it into cubes with a sharp knife. Set aside.

Preparing the ragout

Thermomix® Setting

3 min/248°F/Speed 1 120

Pour 30ml of extra virgin olive oil into the bowl. Add 1 peeled clove of garlic and cook for 3 Min./120°C/Speed 1. If you don't want garlic in the ragout, remove it at this point.

180

Cooking the swordfish ragout

Thermomix® Setting

10 min/212°F/Speed 1/Linkslauf 100 Reverse

Add the swordfish cubes to the bowl and cook for 2 Min./120°C/Speed 1, stirring gently with the spatula. Raise the heat and deglaze with 50ml of white wine. When the alcohol has evaporated, add 200g of chopped tomatoes, salt and pepper to taste. Cook for 10 Min./100°C/Speed 1/Reverse.

600

Cooling and parsley

Thermomix® Setting

10 sec/Speed 2

When the swordfish ragout is cooked, turn off the Thermomix. Add 20g of chopped parsley and mix for 10 Sek./Speed 2. Let it cool completely.

Forming the arancini

When both the rice and the ragout are cold, take a handful of rice (about 140g), compact it between your hands and crush it on the palm forming a basin. Pour 2 teaspoons of fish ragout and a couple of 100g cubes of fresh caciocavallo cheese into the basin. Close the rice on the filling to give the classic round shape of the arancino. Repeat the operation until all the ingredients are used up.

Preparing the batter

Pour 100g of flour into a bowl. Add water gradually, mixing with a whisk, until you get a thick, sticky and not too runny batter. Dip one arancino at a time in the batter and make sure it is all covered. As the arancini are covered with batter, pass them in breadcrumbs and restore the round shape.

Frying the arancini

In a pot with high sides, suitable for frying, heat plenty of peanut oil. When it is at the right temperature, start frying two or three arancini at a time for about 2 minutes or until they are golden brown. Drain the arancini on absorbent paper to remove excess oil and serve while still hot.