Page 41 - Tropic Magazine Issue 28

TROPIC • EATS

NOA
NOA’s forest mushroom arancini
with truffle aioli and shaved
parmesan are perfectly plated
for an Instagram shoot.
OZMOSIS The deep-fried breadcrumbs on
Ozmosis Kitchen in Edge Hill serves up the outside are not greasy at all,
a truffle oil, smoked cheese, and forest super crispy and the inside rice
mushroom arancini with basil aioli. was cooked to perfection – not
As soon as I took a bite, the too watery, not too hard, and
intoxicating taste of truffle spread over awesomely creamy.
me. These arancini are so smooth, you GO THERE 1 Pyne St, Edge Hill
wouldn't even know it was rice!
GO THERE 1/116 Collins Ave, Edge Hill

MORE: @baebae_lotus

Nonna’s arancini

Tropic are excited to share a family recipe from our favourite local deli –
Angelo’s Fine Foods. This is an easy dish to prepare a day in advance and
refrigerate, before deep frying and serving piping hot, or cooled down on an
antipasto plate.

INGREDIENTS METHOD
1 tbs olive oil Heat oil in saucepan, add onion and To make arancini balls, take a large
1 small brown onion, finely chopped celery, cook until soft. spoonful of rice, roll in your hands to
1 stick of celery, finely chopped Add mince and cook until lightly form a ball then make a hollow in
200g lean mince beef browned. Add peas and passata, the centre.
100g frozen peas season to taste. Place a spoonful of mince mixture in
1/3 cup Zia Rosa passata* Reduce heat and cook uncovered for hole and a small piece of mozzarella
100g That’s Amore fresh bocconcini or 15 minutes, allow to cool slightly, then and bring in the edges to completely
mash mixture with a potato masher
fior di latte, diced* to combine all ingredients. cover the mince filling.
1 litre chicken stock Meanwhile bring half the stock to a Once you have made the balls, heat
oil in a deep frying pan.
300g Scotti carnaroli or arborio rice* gentle boil and add rice. Cook for 15 Lightly dust rice ball with flour, dip in
30g butter minutes, stirring occasionally and add beaten egg, and roll in breadcrumbs.
50g grated Grana Padano or more stock as required until the rice Deep fry until golden brown and serve
Parmigiano Reggiano* is al dente and not too wet. hot or cold.
1 egg, lightly beaten Stir in butter, grated cheese, and egg. And the most important step –
Vegetable oil for deep frying Spread rice onto a tray to cool down. eat and enjoy!
1/3 cup plain flour, for dusting
2 eggs, lightly beaten for coating
150g breadcrumbs

*Pop into Angelo’s Fine Foods TIP When rolling the rice balls, wet the VISIT: 81 Fearnley Street,
at Portsmith to find these palm of your hand with warm water so Portsmith, Cairns
essential ingredients! rice does not stick to your hands

41 • tropicnow.com.au