Zingy pineapple & anchovy arancini

Name: Zingy pineapple & anchovy arancini
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves: 4
Ingredients: 55 g/2 oz/scant ½ cup plain/all-purpose flour; 5 anchovy fillets in oil, drained; ¼ small red chilli, deseeded and finely chopped; a squeeze of lime juice; rapeseed/canola or sunflower oil, for deep-frying and oiling; 100 g/3½ oz/1¼ cups dried breadcrumbs; 30 g/1 oz pineapple; ½ recipe quantity cold leftover Parmesan, Sage & Riesling Risotto; 1 tsp butter; 60 g/2¼ oz good (but not buffalo) mozzarella cheese, cubed; 1 egg, beaten; 1 tsp soft brown sugar

Preparation info

Serves:
4

Difficulty
Medium
Ready in
35 min

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

Okay, so this recipe might see Italian mommas crying into their ragu in horror, but this zingy pineapple anchovy combination is a source of sweet-and-sour-dipping-sauce joy to millions of Vietnamese.

I confess, I have tried and tried but I have struggled to make really good arancini. I expect so much ooze and umph from these crisp, unassuming little balls, I had to go this far off piste to get there. For both my tyrannical palate and my brazen adulteration of this Italian classic, I