Italian Soul Food: Arangini with Tomato Sauce, Spinach and Crunch

Crispy outside, creamy inside – these Arangini are a true flavor bomb! Filled with buffalo mozzarella, dried tomatoes, olives and edamame, they’re perfect for anyone who enjoys vegetarian food with a twist. Served with a fruity tomato sauce, sautéed spinach and toasted almonds for the crunch, this dish is everything your comfort food dreams are made of. A flexitarian favorite you’ll want to make again and again.

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Ingredients for Arangini with Tomato Sauce, Spinach and Crunch

(serves 4)

For the Arangini:

• 200 g risotto rice (e.g. Arborio)

• 500 ml vegetable broth

• 1 shallot, finely chopped

• 2 tbsp olive oil

• 80 g grated Parmesan

• 100 g buffalo mozzarella or cheese of choice (cubed)

• 50 g sun-dried tomatoes, finely chopped

• 30 g black olives, pitted and chopped

• 50 g edamame, cooked

• Salt and pepper

For the tomato sauce:

• 1 can cherry tomatoes (400 g)

• 1 onion, finely chopped

• 1 garlic clove, minced

• 1 handful fresh basil

• 1 small chili (optional)

• 2 tbsp olive oil

• Salt and pepper

For coating and frying:

• 3 eggs

• 100 g flour

• 150 g breadcrumbs or panko

• Oil for frying

For sides and toppings:

• 300 g fresh spinach

• 1 tbsp olive oil

• 30 g flaked almonds

• Freshly grated Parmesan to taste

Preparation for Arangini with Tomato Sauce, Spinach and Crunch

1. In the first step, cook the risotto. Sauté the shallot in olive oil until translucent. Add the risotto rice and toast briefly. Gradually add the broth, stirring until the rice is creamy. Stir in Parmesan, season with salt and pepper, and let it cool completely.

   
   

2. In the second step, shape the Arangini. Take a portion of risotto, flatten it in your hand, add mozzarella, tomatoes, olives and edamame, then form into a firm ball. Repeat with remaining mixture.

   
   

3. In the third step, bread the Arangini. Roll each ball in flour, dip in beaten egg, then coat in breadcrumbs or panko.

   
   

4. In the fourth step, fry the Arangini. Heat oil in a pot or deep fryer and fry until golden brown. Drain on paper towels.

   
   

5. In the fifth step, make the tomato sauce. Sauté onion, garlic and chili in olive oil. Add canned tomatoes and simmer for 10–15 minutes. Finish with basil, salt and pepper.

   
   

6. In the sixth step, sauté the spinach in olive oil and toast the almond flakes in a dry pan until golden.

   
   

7. In the seventh step, plate the dish. Arrange the spinach on plates, place the Arangini on top, spoon over the tomato sauce and garnish with almonds and Parmesan.

   
   

Resumé

Crispy, cheesy and full of flavor – these Arangini are Italian comfort food with a twist. Sweet tomato sauce, fresh spinach and nutty crunch make it a perfect dish for flexitarians.

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