Italian Street Kitchen, is a restaurant that pays homage to the delicious and traditional recipes of the mothers and grandmothers of Italy. But if you can’t make it along to the restaurant, why not whet your appetite at home by trying the Italian Street Kitchen’s signature Pumpkin Arancini. Bellissimo!
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Make approx 100 mini balls (great to keep for quick snacks and a standby meal
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INGREDIENTS
- 1kg Rice Aborio / Carnaroli
- 2g Bay leaf
- 200ml White wine
- 450g Onions – chopped
- 15g Garlic – crushed
- 500g Pumpkin – Cut in cubes
- 1.2 lt Vegetable stock
- 300g Cheese – Parmesan or Smoked Provola
- 100g Thyme – Fresh
- 1.5 kg Breadcrumbs – Panko
- 700g Plain flour
- 12 Eggs
- 100g Unsalted butter
- 20g Cooking salt
- 5g Black pepper
METHOD
- Cook 1/2 onions and all the garlic until golden in some oil.
- Add cut pumpkin cubes and cook unit soft.
- Add salt, pepper, bay leaves, 250 ml vegetable stock-blend until smooth. Set aside.
- Fry rice and remaining onions for 4-5 minutes.Add white wine, remaining vegetable stock and pumpkin mixture and cook for 15 minutes.
- Once rice is cold, add cheese and thyme and combine mix.
- Form into 50 gr balls
- Dredge each ball in flour-egg-breadcrumbs-eggs-breadcrumbs
- Deep fry at 170c for 2-3 minutes.Drain on absorbent paper.
The Carousel thanks Italian Street Kitchen for this delicious recipe.
To enjoy more delicious traditional Italian recipes, go to Italian Street Kitchen!
