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Matzah arancini for Passover--how would I do it?

I'm not so keen on making full-on matzoh ball soup this year for Passover, when it occurred to me that there might be a way to improve on the matzoh ball--doing it arancini-style. Anyone have any ideas on how I might put this together? Deep fried matzoh ball stuffed with mozzarella...yum...

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  1. I'm confused! Arancini refers to something made with oranges in Italian. You wish to make something with matzoh and oranges in which you stuff mozzarella?

    I could not find any recipe involved with those ingredients in my copies of Cucina Ebraica by Joyce Goldstein, The Book of Jewish Food by Claudia Roden, or Jewish Cooking in America by Joan Nathan. However, I also have a tongue-in-cheek book entitled The Italian-Kosher Cookbook by Ruth and Bob Grossman (copyright 1964) which I bought as a joke in 1974 because my wife is of Italian heritage. This book has a recipe for UM Gepahtch Kid Matzoh Brei Parmigiana which is baked in a casserole at 325 degrees. The recipe calls for diced mozzarella.

    Sorry that I cannot help you, but I just had to reply since "parlo un po' italiano, ma molto male."

    Buona fortuna con la vostra ricerca.

    ChiliDude

    4 Replies
    1. re: ChiliDude

      I'm back...try the following website for instructions. Arancini (who knows from which dialect that originated?) have nothing to do with oranges, but are fried rice balls. My Italian dictionary indicates that the word for orange is 'arancia', but it may refer to the color of the food?

      http://foodjunta.com/2008/09/14/aranc...

      1. re: ChiliDude

        There's nothing "orange" about the appearance, except that they're fried--apparently the Sicilian meaning is "little oranges". So I guess that works...

        my question is, for the purposes of doing this for passover, is it possible to break up matzoh until it can reach the texture of cooked risotto, which is what you usually use to make arancini?

        1. re: ChiliDude

          I've always heard that they're called arancini because they resemble oranges in their size and shape. Wikipedia tells me the term is primarily Sicilian. I've often seen them called suppli on Italian menus, and as suppli, they're often a bit smaller.

        2. re: ChiliDude

          I know you're not the one looking for the recipe, but since you own Joyce Goldstein's CUCINA EBRAICA, check out the Boba di Riso (Baked Rice Casserole) recipe. This dish takes the typical arrancini mixture and prepares it in a layered casserole version. Rice mixed with Parmesan and eggs and, then, layered with ricotta, and mozzarella. Mmmmmm. Can't be bad!

          For the several folks who are doing an Italian seder, here's a link to the archives of the Jewish cuisine food group. It has a subsection of Italian-Jewish recipes: http://www.cyber-kitchen.com/rfcj/cat...

          Finally, Mark Strausman's (chef at Campagna) brisket recipe is online. Here are my tweaks to that recipe: omit chicken livers, substitute beef stock for chicken stock, substitute shallots for garlic, increase carrots and onions, and hold off seasoning with salt and pepper until after you reduce the liquid. (See next step) After the initial bake, reduce liquid to taste while you're slicing the meat. Taste often; not a lot of reducing is necessary. Season to taste. Allow the liquid to cool before pouring it over the sliced meat and letting sit overnight, refrigerated. Joyce Goldstein's recipe for Stracotto di Manzo is really similar but she doesn't explicitly call for the brisket cut of meat.

        3. You could literally just make them like you would make matzo balls - matzo meal, eggs, chicken stock, chicken fat or vegetable oil. Refrigerate the batter till it is firm, then add whatever flavorings that would make them more arancini like (herbs or something) form them into balls with the cheese in the middle and fry. I think the matzo meal egg batter would be easier to work with (and form into balls) than crumbled and soaked matzo. That's my two cents.

          1 Reply
          1. re: wozzy

            Chicken and mozzarella are probably not a good combination.

            To the OP: Make risotto (use vegetarian stock), then let it cool. Make balls, stuff mozzarella inside, crust with seasoned matzoh meal (or ground-up matzoh, no need to buy a box of meal) and deep-fry as part of a milchedikeh meal. I think it's an inspired idea.

          2. I'm presuming kosher is not an issue for you since you couldn't be putting cheese in your chicken soup if you were keeping kosher.

            1. i also am seeking a recipe, as i am hosting an italian seder this year. italians are sephardic jews, so rice is considered kosher, however cheese is not.. i will be finding an arancini recipe and using matsoh meal instead of breadcrumbs.
              yum!

              1. You could make an Iraqi/Kurdish dumpling with ground rice called Kubbeh. Typically it is made with bulgar or semolina and is filled with ground lamb or beef, but for Pesach, Iraqi and Kurdish Jews make them with ground rice. They are either cooked in soup or fried.

                1. Are you talking about using the matzoh ball mix to make fried balls, or using matzoh meal to cover the rice ball? If you want to fry the matzoh balls, like you would an arancini, this might be helpful:

                  http://www.youtube.com/watch?v=w4dntq...

                  If you want to stuff it w/ anything, do it before you freeze and shape it.

                  1. I think matzo-meal arancini is a great idea, but I can't figure out how you'd translate it with actual crushed matzos. Unless. If you toasted it more, crushed it (basically you'd be making farfel, only finer) and made a porridge of it, then poured it into a pan and let it firm up in the fridge; then shaped it around your well-chilled cheese cubes and breaded it with very fine matzo meal and fried it - It might work. I'm not certain it would hold together; the porridge would need to be very thick. I'd do a test-run, for sure. Interesting idea.