PINOT NOIR PAIRING – TRUFFLE ARANCINI WITH SMOKED TOMATO CREMA
INGREDIENTS:
Yields about 20 Arancini
Arancini
½ cup Carnarolli rice
¼ teaspoon kosher salt
1½ cups chicken stock
4 ounces truffle gouda such as Hay There,
shredded
4 ounces butter, melted
1½ cups panko
1 tablespoon parsley, chopped
½ cup unbleached all-purpose flour
2 large eggs, beaten with 2 tablespoons water
Vegetable oil, for frying
Smoked Tomato Crema
2 tablespoons olive oil
¹⁄³ cup onion, finely diced
4 cloves garlic, minced
1 (28-ounce) can diced tomatoes
1 teaspoon oregano, chopped fine
Few drops of liquid smoke about a ¼ teaspoon
¾ teaspoon salt
½ teaspoon black pepper
3 large sprigs of fresh basil
¼ cup heavy cream
METHOD:
Arancini
Bring the chicken stock and ¼ teaspoon salt to a boil in a medium saucepan over medium-high
heat. Stir in the rice, reduce the heat to low and simmer until tender, uncovered and stirring often,
about 20 minutes. Stir in parmesan cheese. Spread on a parchment-lined baking sheet and let cool
completely. Once cooled transfer to a large bowl. Melt the butter and pour over the cold rice, add
in the truffle gouda and use gloved hands to really mix the rice together.
Roll the rice mixture into balls, a little smaller than a golf ball, and place them on a tray. In a large
bowl, mix together the panko and parsley. Place the flour and beaten eggs into separate small
bowls. Place a rice ball into the flour, and gently coat the ball on all sides. Wipe off excess flour and
dip in egg mixture to cover. Transfer to panko and coat evenly. Transfer the coated ball to a clean
sheet pan. Repeat with the remaining balls. Refrigerate for at least 30 minutes.
Heat fryer to 350°. Fry a few arancini at a time, they are ready when they are golden brown, about
3 minutes.
Smoked Tomato Crema
Heat olive oil in a large saucepan over medium-high heat. Add onion and sauté for 5 minutes,
stirring occasionally. Add garlic and sauté for 1-2 minutes, stirring frequently.
Add the tomatoes, oregano, fresh basil sprigs, salt and black pepper, and stir. Continue cooking the
sauce until it reaches a simmer. Then reduce the heat to medium-low, cover and continue to
simmer for 20 to 30 minutes, stirring occasionally. Add liquid smoke and taste to desired level of
smoke, adding only drops at a time.
Remove and discard the fresh basil sprigs. Add in cream and taste and season the sauce with more
salt and pepper if needed. Puree with an immersion blender until it reaches your desired
consistency. Dip your finished Arancini in the crema or drizzle over the top, either way you enjoy
it, make sure you have a glass of Davis Estates Pinot Noir in hand.
Courtesy of Mark Caldwell, Executive Chef Davis Estates
INGREDIENTS:
Yields about 20 Arancini
Arancini
½ cup Carnarolli rice
¼ teaspoon kosher salt
1½ cups chicken stock
4 ounces truffle gouda such as Hay There,
shredded
4 ounces butter, melted
1½ cups panko
1 tablespoon parsley, chopped
½ cup unbleached all-purpose flour
2 large eggs, beaten with 2 tablespoons water
Vegetable oil, for frying
Smoked Tomato Crema
2 tablespoons olive oil
¹⁄³ cup onion, finely diced
4 cloves garlic, minced
1 (28-ounce) can diced tomatoes
1 teaspoon oregano, chopped fine
Few drops of liquid smoke about a ¼ teaspoon
¾ teaspoon salt
½ teaspoon black pepper
3 large sprigs of fresh basil
¼ cup heavy cream
METHOD:
Arancini
Bring the chicken stock and ¼ teaspoon salt to a boil in a medium saucepan over medium-high
heat. Stir in the rice, reduce the heat to low and simmer until tender, uncovered and stirring often,
about 20 minutes. Stir in parmesan cheese. Spread on a parchment-lined baking sheet and let cool
completely. Once cooled transfer to a large bowl. Melt the butter and pour over the cold rice, add
in the truffle gouda and use gloved hands to really mix the rice together.
Roll the rice mixture into balls, a little smaller than a golf ball, and place them on a tray. In a large
bowl, mix together the panko and parsley. Place the flour and beaten eggs into separate small
bowls. Place a rice ball into the flour, and gently coat the ball on all sides. Wipe off excess flour and
dip in egg mixture to cover. Transfer to panko and coat evenly. Transfer the coated ball to a clean
sheet pan. Repeat with the remaining balls. Refrigerate for at least 30 minutes.
Heat fryer to 350°. Fry a few arancini at a time, they are ready when they are golden brown, about
3 minutes.
Smoked Tomato Crema
Heat olive oil in a large saucepan over medium-high heat. Add onion and sauté for 5 minutes,
stirring occasionally. Add garlic and sauté for 1-2 minutes, stirring frequently.
Add the tomatoes, oregano, fresh basil sprigs, salt and black pepper, and stir. Continue cooking the
sauce until it reaches a simmer. Then reduce the heat to medium-low, cover and continue to
simmer for 20 to 30 minutes, stirring occasionally. Add liquid smoke and taste to desired level of
smoke, adding only drops at a time.
Remove and discard the fresh basil sprigs. Add in cream and taste and season the sauce with more
salt and pepper if needed. Puree with an immersion blender until it reaches your desired
consistency. Dip your finished Arancini in the crema or drizzle over the top, either way you enjoy
it, make sure you have a glass of Davis Estates Pinot Noir in hand.
Courtesy of Mark Caldwell, Executive Chef Davis Estates