Try them in the oven, to enjoy their unique, light taste and exceptional crunchiness!
Try making Arancini rice-balls with meat and tomato sauce, and mozzarella cheese:
Boil some rice, drain it and leave it to cool. Brown some minced meat with onion and garlic. Add tomato paste softened in some water and add a pinch of salt if necessary. Cook this ragout sauce for 30 minutes over a medium-low heat and then leave it to cool. Mix up the rice with beaten eggs, grated cheese, salt, pepper and 100 grams of SfornArte Pane Grattato No-OGM (Non-GMO breadcrumbs). Flatten out a small handful of this mixture (about 70 grams) on the palm of your hand. Put some ragout sauce and a piece of mozzarella cheese in the middle of it and seal it in with another layer of rice to create a sort of shell or container for the ragout filling. Roll this into a well-sealed compact pear-shaped or oval ball. Pack all of the ingredients into balls like this. Coat these arancini balls in beaten egg, roll them in the Panatura Croccante breadcrumbs, and then deep-fry them in hot vegetable oil. As soon as they are golden brown, remove them from the oil, drain well and serve on a sheet of rough absorbent paper. Enjoy your meal!
Try this healthy, easy and quick recipe for green Tomato Boats scented with garden herbs:
Carefully wash 8 green tomatoes, cut them in half lengthways and scoop out their pulp but keep it after removing the seeds. Dry them with a paper towel. Chop up or blend 50 grams of pine nuts with some oregano, thyme, chives and basil. Mix this up with the tomato pulp, adding extra virgin olive oil, with a pinch of salt and pepper.
Stuff the tomatoes with this mixture, and add a layer of grated or flaked pecorino cheese and then a layer of our Panatura Saporita breadcrumbs. Add a few drops of olive oil and bake for at least 15 minutes at 200°C. This is a quick and tasty dish, perfect for the summer!
Try making Alici alla Silvana anchovies with wholemeal breading:
Clean the anchovies by removing their heads and intestines (and their bones if they are too large). Grease a large shallow pan or use a layer of oven parchment paper. Arrange the anchovies in the pan by making a bottom layer of anchovies, with parsley and (a little) finely cut garlic on top, covered with peeled tomatoes cut into small pieces. Salt to taste and sprinkle with plenty of SfornArte’s Panatura Integrale breadcrumbs. Add a drizzle of oil to each covered anchovy.
Bake in the oven at 180°C for about 20 minutes. As soon as the breadcrumbs turn golden brown, take the pan out of the oven. Add a few drops of olive oil and serve with lemon slices. This dish is also excellent when served cold!
Try making classic arancini rice-balls:
Heat some vegetable broth, butter, saffron and salt in a pan. When it is boiling, add some rice and stir well. Cover the pan and cook on a low heat until the rice absorbs all the broth and is almost cooked but still al dente. You can then add some cheese (this is optional). Pour the rice out onto a cold surface and spread it out evenly so that it will cool down quickly. When it is luke-warm you can make the arancini rice-balls, by stuffing balls of the rice mix with meat sauce and a cube of provola or mozzarella cheese and then a layer of our Grattugiato No-OGM breadcrumbs. Deep-fry the rice-balls in hot vegetable oil until they are golden brown. Remove them from the oil, drain well and serve on a sheet of absorbent paper.
Discover just a few of them with the help of our recipes. Follow the step-by-step instructions and astonish your guests with these exceptional dishes.
Versatile, fragrant and ideal for frying and for fillings.
Try them in the oven too. They will always amaze you!