Lobsters with gruyére hazelnuts and stewed onions. Here's the recipe depending on the subject 'street food and Swiss cheese’ Cheese launched by Switzerland in cooperation with the blog peppers and potatoes. Obviously I could not think of doing the arancini! The bizarre idea that came to mind was to use the kumquat to rework the French onion soup, in which traditionally uses precisely the Swiss Gruyére. And if you've never tried to make arancini, watch the VIDEO TUTORIAL STEP BY STEP on my YouTube channel.
Then, I made a classic risotto with saffron flavored with grated Gruyére and I stuffed arancini with the same cheese and onions that I have prepared just as they prepare for soup, but of course in 'dry' version. I also added some toasted hazelnuts to give a crispy touch to everything. the result? A fudge filling, soft, rich in flavor wrapped in a fragrant risotto chest. The gruyére hazelnuts and stewed onions are unusual, tasty and intense taste: a street food all to try.
If you like arancini and are open to imaginative interpretations try those to SLKPOOL BLACK WITH TALEGGIO, arancini with FAVE GUANCIALE CACIO E PEPE. If you like the polenta try those CORN POLENTA AT THE NORM or white polenta with SALAMI AND PECORINO. And if you love the tradition here is the classic ARANCINI AL RAGU'.
4 comments
Brava, and I will make them eat them, maybe I'll do a little’ less, but I want to try them, I always do the rice balls but arancini remember them with great pleasure, Hello dear
Hi Tamara, with 250 grams of rice it is about 6… and they are great the next day! A big hug, ADA
eh mica could not even celebrarmi the kumquat in this rich and tasty real opportunity? What a wonderful woman!!!!!!
Eh.. I could not let me escape… too loses possession! Hugs, ADA