Cheesy, spicy vodka pasta, deep fried until crispy and gooey in the middle.
Done in 1 hour
Serves 4
100gsmoked pancetta, diced
1onion, diced
4garlic cloves, minced
1 tspchilli flakes (or to taste)
3 tbsptomato paste
150mlvodka
300gorzo
500mlchicken stock (approx)
100glow moisture mozzarella, plus extra for stuffing
50gplain flour, seasoned
2eggs, beaten
100gpanko
Salt and pepper, to taste
Vegetable oil, to fry
Pesto, to serve
You've seen arancini before, you've seen vodka pasta before, but not like this!
Cook the pancetta until it’s crispy and the fat has rendered. remove with a slotted spoon
Saute the onion, garlic, and chilli flakes in the same pan
Add the tomato paste, cook for a few minutes before turning down the heat to low and deglazing with vodka. Allow the vodka to cook off.
Add the orzo, and stir to coat. Slowly pour in the chicken stock, stirring constantly to ensure nothing sticks to the bottom. It should be thick and creamy when the orzo is cooked.
Finish with the pancetta, a splash of cream, grated mozzarella, and parmesan. Let the mozzarella melt and become stringy.
Lay it out onto a tray or casserole dish. Cover with cling film and pop into the fridge for a couple hours to set up.
Once set, scoop into balls and fill with more mozzarella. If it's too soft, pop in the freezer briefly, though it should be thick enough.
Coat the balls in seasoned flour, beaten eggs, and panko breadcrumbs.
Preheat the oil to 180 C. Carefully drop the balls into the oil, and take out when they're deep golden brown.
Serve with lemony pesto, and enjoy!
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
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