Arancino with heart of Treviso

by Thursday, March 13, 2014

 

Chef's recipe of Giuliano Tonon Restaurant da Celeste

Recipe for 6 people

Ingredients for the arancini:
n° 1 small onion
fresh salami 50 g
350 Gr. rice
white wine, half cup
meat broth lt. 1,5
Saffron pistils gr.0,25 (1 sachet)
grated Parmesan cheese 50 g
olive oil q. b.

Ingredients for the heart:
Late g radicchio di Treviso. 200
Morlacco del Grappa cheese fresh gr. 150

Ingredients for Breading:

eggs n° 2
50 g flour
100 g breadcrumbs
frying oil

Proceedings:
Brown the chopped onion with olive oil and a little butter, then add the diced salami, Add the rice, Roast and deglaze with white wine and continue cooking, adding the broth a little at a time. Half-cooked put saffron, finish cooking the rice, stir well with grated cheese, taking care to leave the al dente rice and dry. Then pour it into a bowl and allow it to cool.
For the filling, cut the radicchio into small pieces and then Sauté with olive oil, salt and pepper, leaving ben crisp, then cut the cheese into cubes.
Once ready the filling form the arancini putting amidst some cubes of cheese and a spoonful of radicchio, then close by creating a nice round ball.
You are Breading passing them first with a dusting of flour, then in the egg previously banged and finally in breadcrumbs. Before frying it is recommended to let them rest in the fridge 20 minutes.
The oil must be hot too so that they are browned on the outside and that the heart.
Serve warm.

 

 

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