Name: Barilla Orzo Arancini Pasta with Artichoke Fondue
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 12
Ingredients: For arancini; 1/2 box Barilla Orzo pasta; 2 tbsp Extra virgin olive oil; 1 Garlic clove; 1/2 cup dry white wine; 1 L chicken broth; 1 cup Parmigiano Reggiano cheese, grated; 1 tbsp parsley, chopped; 1 cup flour; 2 eggs; 2 cups breadcrumbs; 1 L vegetable oil for frying; 1 cup Fontina cheese, cubed 3/8 inch; For béchamel; 1 1/2 cups milk; 1 1/2 tbsp butter; 1 1/2 tbsp flour; To taste salt and white pepper; For artichoke dipping sauce:; 1 cup Heavy cream; To taste salt and pepper; 6 oz frozen artichoke hearts, thawed and chopped thin

Barilla Orzo Arancini Pasta with Artichoke Fondue

1 hours 15 minutes

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Originating in 10th century Sicily, arancini has become a favourite hors d'oeuvres worldwide. This recipe by Chef Lorenzo Boni features premium Barilla Orzo pasta with a creamy béchamel, an artichoke and Parmigiano Reggiano cheese fondue to impress any guest! Best served with Ruffino Prosecco Taste profile: Fresh, crisp, vibrant sparkling wine with the aroma of freshly cut lemon and lime.

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Ingredients

12 servings

For arancini

1/2 boxBarilla Orzo pasta

2 tbspExtra virgin olive oil

1Garlic clove

1/2 cupdry white wine

1 Lchicken broth

1 cupParmigiano Reggiano cheese, grated

1 tbspparsley, chopped

1 cupflour

2eggs

2 cupsbreadcrumbs

1 Lvegetable oil for frying

1 cupFontina cheese, cubed 3/8 inch

For béchamel

1 1/2 cupsmilk

1 1/2 tbspbutter

1 1/2 tbspflour

To tastesalt and white pepper

For artichoke dipping sauce:

1 cupHeavy cream

To tastesalt and pepper

6 ozfrozen artichoke hearts, thawed and chopped thin

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

For béchamel: In a medium saucepan, bring milk to a simmer. Meanwhile, in another medium saucepan, melt the butter and whisk in the flour to form a roux.

Step 2

Cook for 1 minute over a low flame. Once the milk is simmering, add milk to the roux and whisk frequently until the sauce is thick. Season with salt and white pepper to taste.

Step 3

For arancini: Bring broth to a boil.

Step 4

In a saucepan, sauté the garlic in olive oil until slightly yellow in colour. Add the Barilla Orzo pasta and toast in the olive oil for a few seconds. Deglaze with white wine and completely reduce all the wine.

Step 5

Begin slowly adding the warm broth a few ladles at a time until the pasta is fully cooked, for about 7 minutes.

Step 6

Once the pasta has cooked, add in the béchamel, parsley and fresh Parmigiano Reggiano cheese. Stir to combine.

Step 7

Pour the mixture into a 2-inch hotel pan and cool down for about 1 hour.

Step 8

Once cool, roll the Barilla Orzo pasta into 1-inch balls with the diced pieces of Fontina cheese in the middle. Roll balls in flour, then egg wash, then breadcrumbs. Fry in vegetable oil until golden brown and crispy.

Step 9

For artichoke dipping sauce: In a small sauce pot, bring cream to boil. Turn off heat and stir in cheese. Season with salt and pepper and let sit.

Step 10

Meanwhile in a medium skillet, sauté garlic with olive oil. Add artichokes, salt and pepper. Sauté for 2 minutes over high heat and set aside.

Step 11

Mix cheese mixture with artichokes and add parsley. Serve warm as dipping sauce for arancini.

Orzo

Orzo is a small, rice-like pasta that adds Mediterranean flair to any dish. Its versatility shines in soups and salads, making it a go-to option for Canadian cooks looking to infuse their meals with a touch of premium, Mediterranean charm.

Shape

Mini and Soup

Cook time

9 minutes

Pack size

340 g (4 x servings)

Range

Classic Blue Box

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