Provolone Picante

Serves 6

Ingredients

40 g Italissima Provolone piccante
50 mL Italissima Extra Virgin Olive oil
¼ Onion, finely chopped
200 g Italissima Arborio rice
750 mL (3 cups) Hot chicken stock
1 tbsp Finely chopped thyme

30 g Butter, coarsely chopped
For coating: Plain flour
2 Eggs, lightly beaten
250 g Fine soft white breadcrumbs, for coating
For deep-frying: Mediterranean Gourmet Sunflower oil
To serve: Baby basil leaves and aioli

Instructions

1. Heat oil in a saucepan over low heat, add onion, stir occasionally until tender (3-5 minutes), add rice, stir to coat, then add stock, little by little, until rice is slightly overcooked and stock is absorbed (18 -20 minutes). Add thyme and butter and stir until creamy (1-2 minutes), remove from heat. Meanwhile, finely grate 15 g provolone, add to rice mixture, spread over a tray and cool to room temperature, then refrigerate to chill (1-1½ hours).

2. Cut remaining provolone into 5 mm cubes and set aside. Shape walnut-sized balls of rice mixture with your hands, then push a provolone cube into centre of each, pressing rice around to enclose completely. Roll rice balls in flour, then beaten egg and finally breadcrumbs, shaking off excess in between, ensuring they are completely coated. Refrigerate on a tray to chill (30 minutes).

3. Preheat oil in a deep saucepan or deep-fryer to 200C. Deep-fry arancini in batches, turning occasionally, until golden (3 -5 minutes; be careful as hot oil may spit). Scatter with baby basil and serve hot with aioli.

Kootenay Location

1465 Kootenay Street Vancouver, BC V5K 4Y3 - Phone 604-253-5578

Bosa Foods

Bosa Foods

Hours of Operation

Monday.........................8am-5:30pm Tuesday........................8am-5:30pm Wednesday...................8am-5:30pm Thursday.......................8am-5:30pm Friday............................8am-6:30pm Saturday........................8am-5:30pm

Closed Sundays & Holidays

Victoria Drive Location

562 Victoria Drive Vancouver, BC V5L 4E2 - Phone 604-216-2659

Bosa Foods

Hours of Operation

Monday.........................8:30am-6:00pm Tuesday........................8:30am-6:00pm Wednesday...................8:30am-6:00pm Thursday.......................8:30am-6:00pm Friday............................8:30am-6:00pm Saturday........................8:00am-5:30pm Sunday........................10:00am-4:00pm 

Holidays...........Closed

print

Share This