METHODWash, peel and cut the potatoes into chunks.
Boil the potatoes in salted water for 20 minutes, until soft.
Drain the potatoes then shake the pan to remove extra moisture, leaving the potatoes whitish and fluffy.
Push the potatoes through a sieve into a large mixing bowl.
Stir in the egg yolks, cornflour, olive oil and salt. Mix until well combined. Cover with a tea towel and set aside.
For the filling, add the pistachios to a bowl of boiling water. Let soak for 20 minutes then drain and remove the purple-ish skins.
Chop the pistachios, mozzarella, Parmigiano Reggiano and sun-dried tomatoes. Combine in a bowl with the oregano, lemon zest and season to taste.
Next, divide the potato into 4 pieces, roll each into a ball and place on a wooden board.
Using the back of a spoon or your finger, create a crevice in the centre of each ball. Add 1.5tsp of filling into the middle.
Fold the edges of the potato inwards, until the filling is covered. Roll the potato back into a ball using your hands.
Add the beaten egg, flour and breadcrumbs to three separate shallow bowls.
Place the arancini in the flour, ensuring it’s lightly coated all over.
Brushing off the excess flour, then add the egg and then the breadcrumbs.
Heat enough vegetable oil to cover the bottom of the pan by 2cm. Once hot, add the arancini and cook until golden brown and crispy all over.
Enjoy hot or warm with tomato sauce, freshly grated Parmigiano Reggiano and crispy capers. Delish!
Serves: 2 (or 4 as a starter)
Preparation: 30 mins
Cooking: 25 mins
350g Albert Bartlett Original Rooster Potatoes
2 egg yolks
½ tbsp olive oil
1tbsp cornflour
Sea salt, to taste
1 egg, beaten
4tbsp breadcrumbs
2tbsp plain flour
Vegetable oil
For the pesto filling:
50g pistachios
7g fresh oregano
75g mozzarella, grated
50g Parmigiano Reggiano, grated
75g sun-dried tomatoes
Zest of half a lemon