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Citrus Arancine with Pecorino Cheese
Photo: Alexander Maasch

Citrus Arancine with Pecorino Cheese

17 ingredients Makes about 30 openrecipes
Citrus Arancine with Pecorino Cheese
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Estimated Nutrition (whole recipe, rough)

1568
Calories
74g
Protein
54g
Fat
193g
Carbs

Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 15 portions →
Ingredient Portion assumed kcal
Flour 1 cup (125g) all-purpose 455
Rice 1 cup cooked (158g) white 206
Chicken 100g cooked 165
Milk 1 cup (244ml) whole 149
Olive Oil 1 tbsp (14g) 119
Cheese 1 oz (28g) cheddar 113
Butter 1 tbsp (14g) 102
Egg 1 large egg (50g) 78
Orange 1 medium (131g) 62
Onion 1 medium (110g) 44
Fennel 1/2 bulb (87g) 27
Wine 2 tbsp cooking wine (30ml) 25
Lemon juice of 1 lemon (48ml) 12
Lime juice of 1 lime (44ml) 11
Salt 1 tsp (6g) 0
Seed not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 2 tablespoons (1/4 stick) butter
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup finely chopped shallots (about 2 large)
  • 1 1/2 cups arborio rice (about 10 ounces)
  • 1 teaspoon salt
  • 3/4 cup dry white wine
  • 4 1/2 to 5 cups low-salt chicken broth, divided
  • 1 teaspoon fennel pollen* or freshly ground fennel seeds
  • 1 teaspoon finely grated orange peel
  • 3/4 teaspoon finely grated lemon peel
  • 1/2 teaspoon finely grated lime peel
  • 30 (about) 1/2-inch cubes Brinata, Etorki, or other young sheep's-milk cheese
  • 3 large eggs
  • 1/4 cup whole milk
  • 3 cups panko (Japanese breadcrumbs)** or fresh breadcrumbs made from crustless French bread
  • 6 cups vegetable oil (about; for deepfrying)
  • Orange, lemon, and/or lime wedges (optional)

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By epicurious · Recipe sourced from openrecipes

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