|
|
FEATURE RECIPE
Olive and Taleggio arancini with fresh tomato sauce
Search for similar recipes...
Serves
12
Cooking Time
Prep time 40 mins, cook 1 hour 20 mins (plus chilling)
|
12
|
verde gigante olives (see note)
|
|
150 gm
|
Taleggio, rind trimmed
|
|
50 gm
|
(1/3 cup) plain flour
|
|
2
|
eggs, lightly beaten
|
|
140 gm
|
(2 cups) fresh breadcrumbs
|
|
For deep frying:
|
vegetable oil
|
| Risotto |
|
750 ml
|
(3 cups) chicken stock
|
|
2½ tbsp
|
extra-virgin olive oil
|
|
50 gm
|
flat pancetta, finely diced
|
|
1
|
onion, finely chopped
|
|
4
|
cloves of garlic, finely chopped
|
|
200 gm
|
(1 cup) carnaroli rice
|
|
125 ml
|
(½ cup) dry white wine
|
|
50 gm
|
finely grated parmesan
|
| Fresh tomato sauce |
|
3
|
(about 400gm) very ripe vine-ripened tomatoes, blanched, peeled and seeds removed, coarsely chopped
|
|
80 ml
|
(1/3 cup) extra-virgin olive oil
|
|
3
|
sprigs each of thyme, basil and oregano
|
|
1
|
clove of garlic, finely chopped
|
|
2 tsp
|
aged red wine vinegar
|
|
1
|
For risotto, bring stock to a simmer over medium heat. Meanwhile, heat oil in a large saucepan over low heat, add pancetta, onion and garlic, cook until onions are translucent (8-10 minutes). Add rice and stir for 1 minute to coat the grains. Deglaze pan with wine, then add a ladleful of stock at a time, stirring occasionally and ensuring stock is absorbed before adding more, until stock is completely absorbed and rice is creamy and cooked al dente (35-40 minutes). Stir through parmesan and season to taste with sea salt and freshly ground black pepper. Spread risotto on a tray to cool, then refrigerate for 2 hours.
|
|
2
|
For tomato sauce, combine ingredients in a small saucepan and cook over low heat until tomato breaks down (15-20 minutes). Season to taste and set aside.
|
|
3
|
Using a sharp paring knife, remove olive flesh from pits in a single piece. Place a thumbnail-sized piece of Taleggio in the centre of each olive and remould olive around cheese. (The olive won’t wrap all the way around.)
|
|
4
|
Divide risotto into 12 balls, flatten, and place a Taleggio-stuffed olive in the centre of each. Mould risotto around each olive until completely enclosed.
|
|
5
|
Heat vegetable oil in a deep fryer or a large, deep saucepan to 170C. Place flour, eggs and breadcrumbs in separate bowls. Roll balls in flour, dip in egg, coat in breadcrumbs and deep-fry in batches until golden (4-5 minutes). Drain on absorbent paper, and serve with tomato sauce to the side.
|
Note Verde gigante olives are sold in jars at Italian delicatessens. You can substitute with other large green olives.
RECIPE Lisa Featherby
PHOTOGRAPHY Con Poulos
STYLING Geraldine Munoz and Lisa Featherby
|
Missed an edition of Gourmet Traveller?
Access our back issues from as far back as June 2010 at the tap of your finger, catch up on our latest issue or subscribe now by downloading the Gourmet Traveller iPad app today.
Visit the iTunes store
|
|
|