Chiftelute Arancini cu conopida / Cauliflower Arancini balls

Chiftelutele Arancini sunt un preparat italienesc pe baza de orez, eu am folosit conopida,(my love :)) ca sa le fac low carb si pentru ca aveam avand destula ramasa de la pilaful acesta :) Au iesit super gustoase, desi nu sunt foarte aratoase, va garantez ca sunt dementiale la gust, nu ma mai puteam opri din mancat! :) Chiftelute Arancini cu conopida. (18 buc a cate 1 g net carbs si 78 cal)

Ingrediente (18 buc):

• 200g conopida maruntita
• 1 lg ulei de masline
• 2 carnaciori proaspeti (150g)
• 1 ceapa mica
• 100g mozzarella rasa
• 2 lg pasta de rosii
• sare, piper
• 1 ou
• 80g faina de migdale

Incalzim uleiul de masline in tigaie, adaugam ceapa tocata si carnea de la carnaciori, maruntita bine cu furculita. Adaugam „orezul” de conopida, pasta de rosii, sare, piper si gatim totul pe foc cam 10-15 min, amestecand bine.

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La final adaugam mozzarella rasa si omogenizam bine tot. Formam 18 bilute cat o minge de pinpong, le dam pe fiecare prin ou batut, apoi prin faina de migdale.

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Eu le-am pulverizat cu putin ulei si le-am gatit cam 20 min in Airfryer la 200C, pana s-au rumenit frumos. Am facut cateva si fara faina de migdale si nu au iesit asa frumos, s-au aplatizat, deci e musai sa le dati prin ou si faina de migdale :) Sunt super bune si calde, si reci, pofta mare!

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*Reteta inspirata de aici.

ENGLISH VERSION

Arancini balls are an Italian rice based dish, but I used cauliflower (my love :)) to make them low carb and because I had more cauliflower rice left from this risotto. These Cauliflower Arancini balls a re super delish, although not too pretty, I guarantee they are amazing, I could not stop eating them! :)) (18 pcs with 1 g net carbs and 78 cal each)

Ingredients (18 pcs):

• 200 g riced cauliflower
• 1 tbsp olive oil
• 2 fresh sausages (150 g)
• 1 small onion
• 100 g grated mozzarella
• 2 tbsp tomato paste
• salt, pepper
• 1 egg
• 80 g almond flour

Heat the olive oil in a pan and saute the diced onion and meat from the sausage. Add the cauliflower rice, tomato paste, salt, pepper and cook everything for 10-15 min, stirring well.

In the end add the grated mozzarella and mix well, then form 18 balls the size of ping pong balls, dip them in the beaten egg, then in the almond flour.

I sprayed them with olive oil and cooked them for about 20 min at 200 C in my Air fryer, until lovely golden brown. I did some without the almond flour coating, and those didn’t come out too pretty, so I advise you to use it. They are super delicious both warm and cold, enjoy!