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Barilla Orzo Arancini Pasta with Artichoke Fondue

Barilla Orzo Arancini Pasta with Artichoke Fondue

Crispy golden brown arancini balls with creamy artichoke and Parmigiano Reggiano dip

1 hours 15 minutes total

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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Date Night and Wine Pairings

Recipe Collection Page: Date Night and Wine Pairings: en-ca

Ingredients

Serves 12

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

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs

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.

Barilla Orzo Pasta - Packshot - en-ca
Classic Blue Box

Classic Blue Box

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 mins
  • Pack size 340 g
  • Range Classic Blue Box
View product

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Best served with Ruffino Lumina Pinot Grigio

Taste profile: Medium-bodied, lively, and elegant, with notes of lemon peel.