Semolina Arancini

http://www.msnbc.msn.com/id/12528876/from/RSS/

Scott Conant, executive chef Alto and L’Impero
Makes about 40 pieces.

Ingredients:

• 1 quart chicken stock (white)
• 1 cup semolina flour
• 1 cup ramps, chopped
• 1 cup spinach, chopped
• 1 cup Fontina cheese, cut in quarter-inch squares
• Salt and pepper to taste
• Panko crumbs

Directions:

• Bring chicken stock to a boil.
• Add semolina flour and reduce heat.
• Add salt and pepper and simmer for 20 minutes.
• In a separate pan, blanch ramps and spinach.
• Shock in ice water and squeeze dry.
• In a blender, puree the semolina, ramps and spinach until a smooth paste has formed.
• Spread mixture on a sheet tray and cool. Once cool, form into small balls and insert Fontina cheese into the center.
• Coat outside of the balls with ground panko crumbs and pan fry in vegetable oil until golden brown on all sides.