How to make Eggplant and taleggio arancini recipe - Arancini aubergine et taleggio recette
ServeS 6-8
Ingredients:
1/3 cup olive oil, plus extra olive or vegetable oil for deep-frying
1 eggplant, cut into very small dice
4 cups chicken or vegetable stock
5 tbsp butter, plus extra
1 onion, finely chopped
1 carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, finely chopped
1 ½ cups (300g) Arborio rice
handful of flat-leaf parsley, finely chopped
1 tbsp fresh thyme leaves, chopped
finely grated zest and juice of 1 small lemon
1 cup freshly grated Grana
Padano cheese
about 10oz (300g) Taleggio cheese, chilled and cut into small dice
½ cup all-purpose flour
2 large eggs, lightly beaten
1 cup fine dry bread crumbs
sea salt and freshly ground black pepper
Method:
1 Heat 2 tablespoons of oil in a frying pan over medium heat. Fry the eggplant in batches, stirring, until golden brown. Season with salt, and set aside.
2 Pour the stock into a saucepan, and bring to a simmer. Heat the remaining olive oil and the butter in another saucepan over medium heat. Add the onion, carrot, celery, and a pinch of salt, and cook until the onion is soft. Add the garlic, and cook for 30 seconds. Add the rice and stir for 2 minutes. Add ½ cup (120ml) of
the simmering stock, and stir until absorbed. Continue adding gradually for 20 minutes, until the rice is tender.
3 Remove from the heat, and add the parsley, thyme, lemon, and Grana Padano. Season with salt and pepper. Spread over a baking sheet to cool. Once cooled, roll a small amount of rice into a ball, then push a piece of Taleggio and of fried eggplant into the center. Cover with rice, and repeat.
4 Spread the flour in a pan. Add the rice balls, shaking the pan to coat. Dip each ball into the beaten egg, and then roll in the breadcrumbs to coat. Heat oil in a wok over mediumhigh heat. Deep-fry the rice balls in batches until golden brown all over. Drain on paper towels and serve hot.
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| Eggplant and taleggio arancini |
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