Skip to content

Blog

Fake cannelloni
October 25, 2016

Fake cannelloni

Dr Green® Risolì Mixer Baking Cooking Food and health Baking tray
recipe
Posted in: Recipes
Read More
Chickpea hummus with marinated prawns and passion fruit
July 7, 2016

Chickpea hummus with marinated prawns and passion fruit

Pentole Agnelli Padelle Antiaderenti Cucinare
A tasty, fresh dish with Indian notes suitable for the hot season, which will make you look great in just a few quick steps
Posted in: Recipes
Read More
Savory cheesecake with dried cherry tomatoes and Taggiasca olives
July 7, 2016

Savory cheesecake with dried cherry tomatoes and Taggiasca olives

Light and very quick appetizer perfect to accompany a summer lunch or dinner!
Posted in: Recipes
Read More
Two-tone cream with peppers
July 6, 2016

Two-tone cream with peppers

We continue with the trend of summer appetizers, today we offer a really simple recipe to make. To eat hot or cold depending on your taste or combination. 20 minutes for a tasty, impactful dish to which different dishes can be combined so that it transforms from an appetizer to a main course.
Posted in: Recipes
Read More
Salt Pie Artichokes
July 5, 2016

Salt Pie Artichokes

The savory pie is a tasty dish that can be served as an aperitif, side dish or main course. Try our recipe!
Posted in: Recipes
Read More
Arancini rice balls with curry goat cheese mousse
June 23, 2016

Rice balls with curry goat cheese mousse

Cooked

INGREDIENTS FOR 4 PEOPLE :

  • arancini arancini
  • 250g Carnaroli rice
  • 300g fresh green beans
  • 1 shallot
  • 1 liter vegetable broth
  • 3 eggs
  • Breadcrumbs GF(gluten free) QB for breading
  • Rice flour QB for breading
  • Parmigiano Reggiano, salt, pepper, butter, white wine to taste
  • Peanut oil for frying 2lt
  • Mousse
  • 240gr Goat goat cheese
  • 1.2 dl of fresh cream
  • Curry powder
  • salt

    • COOKING TOOLS :

    PREPARATION :

    arancini

  • Clean the green beans by cutting off the ends, then cut them into small pieces.
  • Also cut the shallot into pieces, put both in a pan, quickly sauté with a drizzle of oil then add 2 ladles of broth and leave to go over high heat until the broth dries up.
  • Once dried, remove from pan and set aside.

    PREPARE THE RISOTTO:

    arancini

  • toast the rice for a couple of minutes without adding any fat, deglaze with the white wine and then add two ladles of vegetable stock and cook as normal, adding the stock as it dries.
    Halfway through cooking, add the green beans and the shallots you had aside and finish cooking the rice.
  • When it is ready, away from the heat, stir in a knob of butter, butter and grated Parmesan. Leave to cool and then add a beaten egg.


    • WHILE THE RICE IS COOKING, PREPARE THE MOUSSE:

  • Whisk the egg whites until stiff, work the goat cheese with 2 tablespoons of curry and a pinch of salt. Combine everything and mix well. Then cover and refrigerate.

    • arancini

  • At this point, prepare the arancini: moisten your hands and form many balls the size of a little more than a walnut, then roll them in order in the rice flour, in the beaten egg yolks and finally in the breadcrumbs.
  • Fry the arancini for 4-5 minutes in plenty of oil and then drain them on absorbent paper.
  • Serve the arancini with the cold mousse!

    • arancini

    Enjoy your meal!

    Posted in: Recipes
    Read More
    14 of 38

    Search the blog

      Categories

      Tags