' Arancini’ but white corn polenta, with salami and pecorino really special. Had long wanted to try the arancini using polenta: I found one finely ground white corn (foil) and as soon as I saw it I thought of how to make all these fine Barceloneta balls. The porridge I topped with butter and Parmesan cheese and for the filling I used salami and pecorino ‘Dolce di Mandas‘ Sardinian dairy Gabriel. A special cheese, soft cheese, buttery and soft, that in frying blends becoming a cream: Alternatively use a fresh sheep cheese. The Breading is traditional: flour, eggs, breadcrumbs. The construction is simple, Since the polenta, for its density, does not require any special attention in the moment of making the shape and are a nice idea for a different kind of finger food.
If you like arancini and are open to imaginative interpretations try those to Gruyere cheese, hazelnuts and onion soup, those at the Black cuttlefish with taleggio, those with broad beans, Pillow, cheese and pepper. If you like the polenta try those cornmeal polenta alla norma. And if you love the tradition here is the classic rice balls with meat sauce.
Ingredients for 6-8 polenta croquettes
- 120 grams of white corn flour foil type
- 60 grams of diced salami
- 150 grams of soft cheese cut into cubes
- 40 grams butter
- 50 grams of grated pecorino cheese Dop aged
- salt and pepper
for the Breading
- breadcrumbs as required
- an egg
- enough flour
- salt to taste
- oil for frying as required
For the polenta: bring to a boil 250 milliliters of salt water and dip the polenta rain, stirring vigorously. Cook over low heat and stirring constantly for 2 minutes, remove the polenta from the heat and mantecarla with butter, the pecorino and some’ balck pepper. Put it in a plate spreading it with a spatula and cool slightly but not too. When it is still warm, take a handful of polenta and, holding it in the Palm of your hand, cut out a ' hollow ' flat about one centimeter thickness. Put a little’ of salami and cheese (abundant) and cover with another piece of polenta. Mash well with your hands until it forms a ball on the size you prefer, but they are not the prettiest too big.
Prepare three dishes: one with flour, two egg whites and whole egg well beaten and slightly salted and some breadcrumbs. Passed gli arancini di polenta first in flour, then in beaten egg and finally in breadcrumbs and let rest on a cutting board sprinkled with bread crumbs still 30 minutes. Finally, FRY in boiling oil: considered a cooking time of about 5 minutes. When they are nicely Golden put them for a minute on paper towels and serve immediately.
THE PAIRING: The initial idea was to pair this wine with a brut sparkling wine, then our choice fell on a red. In particular, an organic Piedmontese obtained from a clone of vine, the Albarossa, obtained in 1931 from Barbera and Nebbiolo of mountain. That's why we want to offer you this Albarossa, produced by the farm Poggio Laughing. Vinous aromas, with hints of black cherry, and the intense flavor makes it a good companion to these arancini taste true.