Join us to explore Italian Cuisine with Chef Krisna this Friday with Prego signature Arancini. This recipe will surely challenge tour cheffing skills.
FOUR CHEESE STUFF:
Ingredients:
⁃ 20gr Goat Cheese
⁃ 20gr Brie Cheese
⁃ 20gr Parmesan Cheese
⁃ 20gr Mozzarella Cheese
⁃ 100ml Cooking Cream
Method:
⁃ Chop all four cheese roughly
⁃ Heat the cooking cream, add all cheese and mix until smooth
⁃ Set aside and rest to harden
RICE for ARANCINI
Ingredients:
⁃ 150gr Arborio rice (can be substitute with local rice)
⁃ 300ml water
⁃ 20gr chopped onion
⁃ 2ml extra virgin olive oil
Cooking Method:
⁃ Sauté chopped onion until fragrant, add rice mix until rice toasted well.
⁃ Pour water, simmer with low heat until rice cook (Aldente) around 10 minutes.
⁃ Add butter and cheese for texture. Rest for 10 minutes.
SAMBAL
Ingredients:
⁃ 100gr tomato cherry (or nny ripe tomatoes)
⁃ 20gr chopped garlic
⁃ 10gr basil
⁃ extra virgin olive oil
⁃ salt
⁃ black pepper
⁃ sugar
Method:
⁃ Sauté garlic until fragrant
⁃ Add tomato cherry, season with salt and pepper
⁃ Add a little water, simmer on low heat until the tomatoes cooked
⁃ Add sugar to taste and basil to top
⁃ Set aside
FOUR CHEESE STUFFED ARANCINI
Ingredients:
⁃ 100gr bread crumbs
⁃ 100gr all purpose flour
⁃ eggs
Method:
⁃ Take adequate amount of the four cheese and shape into a ball.
⁃ Take some rice, flatten, and place the cheese ball as filling
⁃ Shape them into a cone like
⁃ Coat them with rice, eggs and bread crumbs
⁃ Deep fry in high heat oil
⁃ Drain and set aside
⁃ Plate as you prefer with the tomato sambal on the side
Buon appetito!!
#fridayflavors #eatwell #westinbali #masakwithus