AL BRONZO® BUCATINI ARANCINI

INGREDIENTS

For the Arancini

• 0.5 lb Barilla Al Bronzo® Bucatini
• 1 Tbsp extra virgin olive oil
• salt and pepper to taste
• 3 egg
• 2 cups panko bread crumbs
• 1 cup all purpose flour
• 3 cups vegetable oil for frying

For the Béchamel

• 1.5 cups milk
• 3 Tbsp butter
• 3 Tbsp all purpose flour
• salt and pepper to taste
• 2 cups fontina cheese, shredded
• 4 oz summer truffles, chopped thin
• a few drops of white truffle oil

For the Parmigiano sauce

• 1 cup heavy cream
• 1 cup Parmigiano cheese, grated

PREPARATION

1. 1.In a medium saucepot, bring the milk to a simmer. Meanwhile, in separate medium sauce pot, melt the butter and whisk in the flour to form a roux, cook for 2 minutes over a low flame.
2. 2.Once the milk comes to a boil, pour it into the second pot with the roux and whisk continuously, simmering until the sauce gets thicker, about 3 minutes. Turn the heat off and whisk in the cheese, truffles and truffle oil. Season with salt and pepper to taste.
3. 3.Cook the pasta according to package directions. Drain, drizzle with 1 Tbsp extra virgin olive oil and let cool down. Cut in pieces of roughly ½ inch length.
4. 4.Mix pasta to the béchamel. Pour the mixture into a 9x5 glass pan and cool down for about 1 hour in the fridge.
5. 5.Once cool, form the arancini (you can do this by hand or use a small ice cream scoop). Let cool down on a sheet tray, then roll by hands again to make them perfectly round and smooth.
6. 6.Dust with flour, pass them in egg wash and bread crumbs. Note: at this point they can be stored in the freezer, just remember to thaw them completely before frying.
7. 7.Heat the vegetable oil to 350 degrees and fry the arancini until golden brown and crispy.
8. 8.To make the parmigiano sauce, bring the heavy cream to boil. Turn the heat off, stir in parmigiano cheese and remaining truffle. Serve with arancini.