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Pea and Pancetta Arrancini

Smoked Pancetta  - cubed
Arborio Rice 
Chicken Bouillion 
Choice Peas 1kg
Dried Oregano 
1 clove of Fresh Garlic
1/2 Onion, finely chopped
Flour / Eggs 
Panko Bread crumbs
Parmesan
 
Gently fry the onions and garlic in a little olive oil. Add the cubed pancetta and fry for a further 2 minutes or so until cooked.
Add the rice to the pan, and fry until the grains are translucent at the edges, stirring the ingredients well all the time.
Make up approx. 700ml of chicken stock, add a ladle or two of stock to the pan and stir well.
Lower the heat and leave the stock to be absorbed, gradually added a ladle at a time.
Cook the peas whilst this is cooking, drain, and set to one side. Once the rice is cooked, stir the peas into the risotto.
Leave the mixture to cool.
Once cooled, roll into small balls (Ferrero Rocher size!) and put in the fridge to firm and cool.
When cool prepare three dishes one with flour, one with beaten egg and finally one with Panko breadcrumbs.
Dip the Arrancini balls into each dish in turn and then return  to the fridge until ready to cook.
When ready deep fry in sunflower oil until golden. Drain on kitchen towel, sprinkle with Parmesan and serve.
 
 



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