One of the great things about Arancini is that you can take the basic recipe and change the flavors up by varying the stuffing. This slightly more traditional but no less tasty variation with smoked mozzarella and basil comes from my sister in-law, Diana.
When I went to the pasta shop this weekend to buy tortellini, I noticed that they had two types – meat and cheese. This seemed odd to me because I had always know those little rings of pasta as being stuffed with meat.
This is my favorite way to have Swordfish. The lemon, oil, garlic and white wine marinade is quick to make and very tasty.