I know, still a arancino… but that's a different ball, seasoned with squid ink, a heart of taleggio Dop racy and set above a cream of Jerusalem artichoke and Marjoram. A tribute to great use in Sicily becomes cuttlefish black, which as you know by now is my fixation. I find that the taleggio Dop marries well with the slight, very slight, Black Sea scent and Marjoram exalt everything. The Jerusalem artichoke cream creates harmony between flavours and ennobles a traditional food of the Sicilian street food. I used two cuttlefish blisters I ate stew at dinner, but you can also use the squid ink packaged: the flavor, however, won't be the same, Obviously.
If you like arancini and are open to imaginative interpretations try those with Gruyere cheese, hazelnuts and onions, those with broad beans, Pillow, cheese and pepper. If you like the polenta try those cornmeal polenta alla norma or white polenta with salami and pecorino. And if you love the tradition here is the classic rice balls with meat sauce.
Ingredients about 10 croquettes
for the risotto:
- 500 grams of rice for risotto
- 1 tuorl0
- 5 tablespoons extra virgin olive oil
- half fresh onion
- 2 blisters of black cuttlefish or 2 black bags packed
- a tablespoon of tomato paste
- 70 grams of grated pecorino cheese Dop
- 40 grams butter
- salt and pepper
- a few leaves of Marjoram
for the filling:
- 250 grams of taleggio Dop
for the cream of Jerusalem artichoke
- two Jerusalem artichokes
- extra virgin olive oil as required
- a few leaves of Marjoram for garnish
for the Breading:
- enough flour
- breadcrumbs as required
- 2 egg whites and 1 whole egg
- salt to taste
- oil for frying as required
For the risotto proceed as for a normal risotto but keeping it very al dente: chop the onion and let it dry in a saucepan with oil, then add the tomato paste and the rice and toast. Join the black of cuttle fish and then, floor plan, hot water (in this case we do not use the broth to keep the flavor of the risotto arancini imbalances as a whole). The rice should be al dente, consider cooking at least 5 minutes less than normal. Once cooked, stir in the butter and grated pecorino. Allow to cool 5 minutes and add the egg yolks stirring vigorously: then spread the rice on a cutting board or on a tray in a thin layer and let it cool for at least 30 minutes.
Cut the taleggio Dop in fairly large dice (makes about 12, If there were one or two more arancini).
For the cream of Jerusalem artichoke, Peel the Jerusalem artichokes and cook in salted water. Once cooked, pass it to the mixer adding a little olive oil until you have a smooth paste and fairly dense.
To compose the arancini take a handful of rice and, holding it in the Palm of your hand, cut out a ' hollow ' flat about one centimeter thickness. Focusing on taleggio. Then take another serving of rice and place it over the filling, going to crush the ball with your hands until it forms a ball about the size of a tennis ball, adding a bit of risotto if necessary so as not to drive out the stuffing.
Prepare three dishes: one with flour, two egg whites and whole egg well beaten and slightly salted and some breadcrumbs. Carefully navigate your arancini (well and without leave ' holes ') first in flour, then in beaten egg and finally in breadcrumbs. Place them on a cutting board sprinkled with breadcrumbs and let rest 30 minutes yet. Finally, FRY one by one in boiling seed oil: frying must be done with care to fire not too high, because even though it's already ' baked ', the heat must be able to melt the cheese inside but not so strong as to darken the outer crust. Considered a cooking time of about 5-7 minutes to arancino. Serving arancini immediately together with the Jerusalem artichoke cream decorated with a few leaves of Marjoram.
THE PAIRING: We choose a red wine from Calabria to this recipe. In particular, We suggest Red Dragon (Lamezia Doc), produced by Slow Cellars. Smells of red fruits, with balanced tannins that make it round and pleasant.