Pumpkin, sage and taleggio arancini

Pumpkin, sage and taleggio arancini

By
From
Little Italy
Makes
30
Photographer
Jacqui Melville

These gorgeous rice balls originate from Sicily. Pumpkin and sage are one of my favourite taste combinations and work so well together here. Along with the melted burst of Taleggio tucked inside each one, of course.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
250g pumpkin or butternut squash, finely chopped
sea salt
freshly ground black pepper
1 1/2 tablespoons unsalted butter
1 onion, finely chopped
2 garlic cloves, finely chopped
250g arborio rice
1 litre chicken stock, hot
40g parmesan, grated
2 tablespoons sage leaves, plus extra to serve
200g taleggio
vegetable oil, to deep-fry

Tomato sauce

Quantity Ingredient
2 tablespoons olive oil
1 shallot, finely chopped
1 garlic clove, crushed
400g canned chopped plum tomatoes
1 tablespoon tomato puree
1 teaspoon dried oregano
sea salt
freshly ground black pepper

Coating

Quantity Ingredient
150g plain flour
2 large eggs, lightly beaten
250g white breadcrumbs

Method

  1. To make the sauce, heat the olive oil in a saucepan, add the shallot and cook until translucent. Add the garlic, tomatoes, purée, oregano, salt and pepper and cook for a further 10 minutes. Blend the sauce until smooth, and set aside.
  2. Heat half of the olive oil in a non-stick frying pan over a high heat. Add the pumpkin, season with salt and pepper and cook for 10 minutes.
  3. Heat the remaining oil and the butter in a large saucepan, add the onion and cook until softened. Add the garlic and cook for 2 minutes, then tip in the rice and stir well to coat each grain. Increase the heat and add a ladle of stock, stirring until all the liquid is absorbed. Repeat until all the stock has been used and the rice is creamy and cooked al dente. Remove from the heat and stir through the pumpkin, parmesan and sage. Season to taste and allow the mixture to cool. Cover and refrigerate to chill.
  4. When the mixture has cooled, divide it into 30 balls and flatten. Cut the Taleggio into 1 cm cubes and place it in the centre of the flattened ball, then mould the rice around it to form a round ball again. Put the flour, eggs and breadcrumbs in separate bowls. Roll each ball in flour, dip in egg, then coat in breadcrumbs.
  5. Heat up the vegetable oil to 180°C. Deep fry the arancini in batches for 4–5 minutes or until golden brown. Drain on paper towels. Take a handful of sage leaves and fry them in the hot oil for around 30 seconds. Take care as you do so, because they will splatter. Remove them from the oil and drain well. Sprinkle the arancini with sea salt and the deep-fried sage leaves. Serve with the tomato sauce for dipping.
Tags:
Little
Italy
Italian
European
Mediterranean
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
bar
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again