{"id":912,"date":"2020-12-15T22:20:01","date_gmt":"2020-12-15T23:20:01","guid":{"rendered":"https:\/\/casadoportinho.com\/?post_type=receitas&#038;p=912"},"modified":"2021-01-05T14:11:35","modified_gmt":"2021-01-05T15:11:35","slug":"cold-smoked-mackerel-arancini-with-aioli-sauce","status":"publish","type":"receitas","link":"https:\/\/casadoportinho.com\/en\/receitas\/cold-smoked-mackerel-arancini-with-aioli-sauce\/","title":{"rendered":"Cold Smoked Mackerel Arancini with Aioli Sauce"},"content":{"rendered":"<div dir=\"auto\"><strong>Preparation<\/strong><\/div>\n<div dir=\"auto\">\n<p><span style=\"font-weight: 400;\">1. First step is to make the smoked mackerel risotto<br \/>\n<\/span>2. Saut\u00e9 the onion, the garlic and the smoked mackerel in olive oil. Add the rice and let it sear. Then, add the wine and let the alcohol evaporate.<br \/>\n<span style=\"font-weight: 400;\">3. Add the water little by little, always stirring, until it has been absolved and the rice is cooked. Season with the saffron, salt and pepper.<br \/>\n<\/span><span style=\"font-weight: 400;\">4. Finally, add the cheese, mix it well and check the seasoning.<br \/>\n5. <\/span><span style=\"font-weight: 400;\">Let it cool down completely before start making the Arancini<br \/>\n<\/span>6. Mold the Arancini \u201cballs\u201d 2 to 3 cm diameter. If it is too sticky, which normally doesn\u2019t happen if the rice is cold or refrigerated, you can wet your hands a little bit\u2026it will help.<br \/>\n<span style=\"font-weight: 400;\">7. After molding the Arancini, whisk a hole egg with a fork and \u201croll\u201d the Arancini on it and, right after, cover it with the breadcrumbs.<br \/>\n<\/span><span style=\"font-weight: 400;\">8. Fry the Arancini in very hot oil. Make sure the oil is enough to cover them and that they don\u2019t touch the bottom of the pan. After just a few seconds, the arancini will \u201cfloat\u201d and become rapidly golden.<br \/>\n<\/span><span style=\"font-weight: 400;\">9. Removed them and place them on absolving paper.<br \/>\n<\/span><span style=\"font-weight: 400;\">10. To make the Aioli sauce, begin by confiting the garlic, placing them in a pan with olive oil at a low temperature. It is very important not to allow the olive oil to begin boiling, to keep its properties. When the garlic cloves are golden, keep the olive oil apart and let it cool down to room temperature. Quickly liquify the confited garlic cloves with the egg yolks. Slowly add the olive oil and keep stirring, until a mayonnaise like consistency is obtained. Adding the olive oil gradually is very important.<br \/>\n<\/span><span style=\"font-weight: 400;\">11. Add salt and pepper as needed. If you want, add some lemon juice.<br \/>\n<\/span><span style=\"font-weight: 400;\">12. Serve the Arancini with the Aioli sauce and slices of Kumquat and tangerine.<\/span><\/p>\n<\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>An absolutely delicious reinvention of this traditional croquet from Sicily, using our handcrafted Azorean cold smoked Mackerel.<\/p>\n","protected":false},"featured_media":993,"parent":0,"template":"","cat_receitas":[89],"class_list":["post-912","receitas","type-receitas","status-publish","has-post-thumbnail","hentry","cat_receitas-mackerel"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cold Smoked Mackerel Arancini with Aioli Sauce - Casa do Portinho<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/casadoportinho.com\/en\/receitas\/cold-smoked-mackerel-arancini-with-aioli-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cold Smoked Mackerel Arancini with Aioli Sauce - 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