Arancini (air-fried) with Grilled Red Pepper Sauce Recipe

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This recipe for Arancini (air-fried) with Grilled Red Pepper Sauce is from The Azevedo Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 red bell peppers
3 T extra-virgin olive oil
Kosher salt to taste
Freshly ground black pepper
2 T chopped fresh basil
Risotto (already made)
2 c bread crumbs
½ c extra-virgin olive oil
2 eggs, beaten

Directions:
Directions:
Place the bell peppers on the grill and cook, turning occasionally, until grill-marked and slightly softened, about 4 minutes per side. Let the peppers stand until cool enough to handle, then remove the stems and seeds. Transfer the peppers to a blender or food processor and process until coarsely chopped. With the processor running, slowly add the olive oil until incorporated. Season to taste with salt and pepper and stir in the basil. Let stand until ready to serve. The sauce can be made 1 day in advance and refrigerated. Bring to room temperature before serving.

Make the risotto from the separate recipe.

In a shallow bowl, stir together the breadcrumbs and the ½ cup of olive oil. Form the risotto into balls, using 2 tablespoons (medium sized cookie scooper) for each one. Dip in the beaten eggs, then coat in the breadcrumb mixture. Working in batches, place the Arancini in the air fryer in a single layer and cook until golden brown and crispy, about 15 minutes. Transfer to a plate and season with salt. Serve warm with a grilled red pepper sauce for dipping. Makes approximately 20 genie balls.

 

 

 

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