↞ recipe box start page
Category: Recipes
Yield/Servings:5
Prep Time: 10 Cook Time: 25 Total Time: 35
Ingredients:
4 ounces Tuscan kale (about 1/2 bunch)
4 ounces pancetta, diced
2 garlic cloves, minced
1 (8.8-ounce) pouch precooked long-grain white rice
1 1/4 cups panko breadcrumbs, divided
1/2 cup shredded mozzarella cheese
1 1/4 cups plus 1/3 cup Bertolli® Tomato & Basil Sauce
1/4 cup grated Pecorino Romano cheese
2 large eggs, lightly beaten
1/2 cup canola or vegetable oil, divided
Instructions:
Remove stems from kale and thinly slice the leaves crosswise.
Cook the pancetta in a large nonstick skillet over medium heat until just crisp, about 5 to 6 minutes. Remove the pancetta with a slotted spoon, reserving the drippings in the pan.
Add kale and garlic to the drippings and cook until kale wilts, 2 to 3 minutes.
Knead the rice pouch to separate grains and pour the rice into a medium bowl. Add the pancetta, the kale mixture, 1/2 cup panko crumbs, the mozzarella, 1/3 cup Bertolli® Tomato & Basil Sauce, Pecorino Romano, and eggs. Stir until well combined.
Place the remaining 3/4 cup panko crumbs in a shallow bowl. Heat 1/4 cup of oil in a skillet over medium heat. Scoop the rice mixture up with a 1/4-cup measure; tap it out into your hand and roll firmly into a ball. Gently roll the ball in panko and place in the skillet. Repeat 4 more times to make 5 balls.
Flatten balls slightly in the skillet with a spatula. Cook until browned and crisp, about 3 minutes per side. Remove the fritters from the pan. Repeat the process with the remaining oil, rice mixture, and panko. While the second batch of fritters cooks, keep the cooked fritters warm on a sheet pan in an oven at 200°F.
Spoon 1/4 cup warm Bertolli® Tomato & Basil Sauce onto 5 appetizer-size plates and top each with 2 fritters.
view more member recipes
Kale, Pancetta, Rice & Cheese Fritters
view my recipes
print
save
Kale and Pancetta Arancini Fritters
Servings: 5 | Prep Time: 10 minutes | Cook Time: 23 minutes. Can be made with Spinach and Bacon instead. It is a great appetitizer
Category: Recipes
Yield/Servings:
Prep Time: 10 Cook Time: 25 Total Time: 35
Ingredients:
4 ounces Tuscan kale (about 1/2 bunch)
4 ounces pancetta, diced
2 garlic cloves, minced
1 (8.8-ounce) pouch precooked long-grain white rice
1 1/4 cups panko breadcrumbs, divided
1/2 cup shredded mozzarella cheese
1 1/4 cups plus 1/3 cup Bertolli® Tomato & Basil Sauce
1/4 cup grated Pecorino Romano cheese
2 large eggs, lightly beaten
1/2 cup canola or vegetable oil, divided
Instructions:
Remove stems from kale and thinly slice the leaves crosswise.
Cook the pancetta in a large nonstick skillet over medium heat until just crisp, about 5 to 6 minutes. Remove the pancetta with a slotted spoon, reserving the drippings in the pan.
Add kale and garlic to the drippings and cook until kale wilts, 2 to 3 minutes.
Knead the rice pouch to separate grains and pour the rice into a medium bowl. Add the pancetta, the kale mixture, 1/2 cup panko crumbs, the mozzarella, 1/3 cup Bertolli® Tomato & Basil Sauce, Pecorino Romano, and eggs. Stir until well combined.
Place the remaining 3/4 cup panko crumbs in a shallow bowl. Heat 1/4 cup of oil in a skillet over medium heat. Scoop the rice mixture up with a 1/4-cup measure; tap it out into your hand and roll firmly into a ball. Gently roll the ball in panko and place in the skillet. Repeat 4 more times to make 5 balls.
Flatten balls slightly in the skillet with a spatula. Cook until browned and crisp, about 3 minutes per side. Remove the fritters from the pan. Repeat the process with the remaining oil, rice mixture, and panko. While the second batch of fritters cooks, keep the cooked fritters warm on a sheet pan in an oven at 200°F.
Spoon 1/4 cup warm Bertolli® Tomato & Basil Sauce onto 5 appetizer-size plates and top each with 2 fritters.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Kale & Apple Salad With Pancetta And Candied Pecans
by ICOOK2
Ingredients 2 cups pecans 1/2 cup confectioners' sugar 1/2 teaspoon cayenne pepper Kosher salt 1/4 cup extra-virgin olive oil 6 ounces thickly sliced pancetta, finely diced 1/4 cup whit
by ICOOK2
Ingredients 2 cups pecans 1/2 cup confectioners' sugar 1/2 teaspoon cayenne pepper Kosher salt 1/4 cup extra-virgin olive oil 6 ounces thickly sliced pancetta, finely diced 1/4 cup whit
Fresh Corn Risotto With Wild Rice & Pancetta
by sgre52160
2 tablespoons butter 2 tablespoons olive oil 8 ounces pancetta, chopped 1 large onion, finely chopped (1 cup) 1 1/4 cups uncooked Arborio rice 1 cup dry white wine or chicken broth 1/4 to 1/2 te
by sgre52160
2 tablespoons butter 2 tablespoons olive oil 8 ounces pancetta, chopped 1 large onion, finely chopped (1 cup) 1 1/4 cups uncooked Arborio rice 1 cup dry white wine or chicken broth 1/4 to 1/2 te
Macaroni And Cheese Pancetta
by sgre52160
2 cups diced pancetta (1/4 inch) 3/4 loaf baguette (dry) 2 sticks unsalted butter, to taste 1 1/2 lbs rotini pasta 3 pints (6 cups) heavy cream 2 cups (about 8 oz) finely grated Parmesan Cheese
by sgre52160
2 cups diced pancetta (1/4 inch) 3/4 loaf baguette (dry) 2 sticks unsalted butter, to taste 1 1/2 lbs rotini pasta 3 pints (6 cups) heavy cream 2 cups (about 8 oz) finely grated Parmesan Cheese
Italian Macaroni & Cheese With Pancetta
by sgre52160
8 oz pancetta, diced 1/2 cup plain breadcrumbs 2 tsp olive oil 1 lb medium pasta shells 8 tbsp butter 6 tbsp flour 6 cups whole milk 4 cups Fontiago Cheese, grated 1 tsp crushed red pepper fla
by sgre52160
8 oz pancetta, diced 1/2 cup plain breadcrumbs 2 tsp olive oil 1 lb medium pasta shells 8 tbsp butter 6 tbsp flour 6 cups whole milk 4 cups Fontiago Cheese, grated 1 tsp crushed red pepper fla
Saute'ed Shrimp And Pancetta With Cheese Grits
by monteen4327
Pancetta gives this mellow shrimp dish a chewy, salty edge. If you can't find pancetta, slab bacon will do just fine. Serves 4 3 Tbs.olive oil 2 small leeks (white and light-green parts only)
by monteen4327
Pancetta gives this mellow shrimp dish a chewy, salty edge. If you can't find pancetta, slab bacon will do just fine. Serves 4 3 Tbs.olive oil 2 small leeks (white and light-green parts only)
view more member recipes