Sunday, July 13, 2008

Semolina Arancini

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

  • 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
  • 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.

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