White corn polenta croquettes, a very 'Nordic ingredient', stuffed with a sugo alla Norma, ' grand cru’ Sicilian cuisine, made with fried eggplant, tomato sauce, Basil and smoked cheese. To accompany these unusual arancini, a tomato sauce and fresh basil pesto. Also in the Breading I used corn instead of flour, This time yellow, cartoon type, that is, very fine.
Ingredients for 10 arancini around:
- 250 grams of white corn flour foil type
- half the round purple Eggplant
- 150 grams of smoked cheese cut into cubes
- 250 millilitres of tomato sauce
- fresh basil as required
- extra virgin olive oil as required
- a small piece of chili pepper
- oil for frying as required
- 50 grams of butter
- 80 grams of grated parmigiano reggiano PDO
- salt and pepper
- a teaspoon of sugar
for the Breading
- breadcrumbs as required
- two eggs
- balloon just enough cornmeal
- salt to taste
- oil for frying as required
Wash the eggplants, clean them and cut in cubes of about 1-1,5 cm thick and put them to drain in a colander after being salted, with a weight on top, to make miss the vegetable water. Then FRY in abundant boiling oil.
Prepare the tomato sauce by putting in a casserole 6 tablespoons oil, the tomato, the chili, salt and sugar. Cook the sauce for about 20 minutes covered, until you will not be able.
For white corn polenta that will serve as a basis to Tots: bring to a boil 900 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, Parmesan cheese and a little’ 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 tablespoon of tomato sauce, Some cubes of fried eggplant and cheese and cover with another piece of polenta. Mash well with your hands until it forms a ball of about 7-8 cm in diameter.
Prepare the basil pesto by placing in a mortar or by blending basil leaves washed and dried with salt and as much oil as you need to get a compound semi dense.
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 golden brown and place them on a paper towel for a minute . Serving arancini white corn polenta alla Norma with basil pesto and garnish with a little’ of tomato sauce and some small chunks of fried eggplant.
THE PAIRING: with this nifty ' streeet food’ We chose to combine a Asolo Prosecco superiore Docg, produced by Antonio. A sparkling extra dry aromas of white fruit, with hints of Apple and Wisteria, and a good structure which makes it suitable for this dish that combines fat and strong taste of smoked cheese.