Sicilian Arancini with a Twist and a Dip!

Method

1. 1 THE ARANCINI
2. 2 Drain the Mozzarella and cut 6 half-inch cubes from it (save the rest, in its original water for another time)
3. 3 In a bowl, beat two Eggs and, in a shallow dish, sprinkle a thick layer of breadcrumbs mixed with Paprika, Salt and Pepper.
4. 4 In a third bowl, pour the Cauli Rice, and mix it with a tablespoon of Tomato Paste.
5. 5 Once mixed, take a handful of the Cauli Rice, gently squeeze out any excess moisture, and push one of the Mozzarella cubes into its center before form it into a perfect ball.
6. 6 Dredge the ball in beaten egg, then breadcrumbs, making sure it is completely coated before placing it on a clean parchment-lined baking tray.
7. 7 Repeat this process until all the Cauli Rice mix is used and you have six perfect Arancini waiting to be cooked!
8. 8 Traditionally, Arancini are fried but ours are oven-baked at 180°C / 360°F for 25 minutes. Alternatively, you could air-fry them for 12-15 minutes. In both cases, turn them halfway through cooking,
9. 9 THE MARINARA
10. 10 Whilst the Arancini are cooking, heat a little Olive Oil in a non-stick saucepan, and sauté the chopped Onion.
11. 11 When the Onion has turned translucent, add two cloves of minced Garlic and cook for 30 seconds before adding the tinned Chopped Tomatoes, Salt and Thyme.
12. 12 Turn the heat down to allow the sauce to gently simmer for 20 minutes - stirring occasionally.
13. 13 Once the sauce has thickened, remove it from the heat and stir-in freshly chopped Basil (don’t add this earlier as Basil is delicate and its flavour is most potent right after it hits the heat).
14. 14 Serve the Arancinis and Marinara sauce immediately and enjoy!