Antipasto Trinacria Recipe
Recipe information
Make Antipasto Trinacria in just 1h . 3 crispy Sicilian chickpea fritters, 2 rice arancini, & eggplant caponata served with toasted bread
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Ingredients
Chickpea Fritters
Rice Arancini
Eggplant Caponata
Toasted Bread
Chickpea Fritters
1. Prepare the Mixture
In a bowl, mash cooked chickpeas and mix in garlic, parsley, cumin, salt, and pepper. Add flour gradually until the mixture holds together.
2. Fry the Fritters
Heat olive oil in a pan over medium heat. Shape the chickpea mixture into small patties and fry until golden brown on both sides. Drain on paper towels.
Rice Arancini
3. Cook the Rice
In a pot, bring vegetable broth to a boil. Add Arborio rice and cook until al dente. Allow to cool.
4. Form the Arancini
Once cooled, mix in diced mozzarella and egg. Form into balls, coat with bread crumbs.
5. Fry the Arancini
Heat olive oil in a deep pan. Fry arancini until golden brown. Drain on paper towels.
Eggplant Caponata
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