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Pea and Mint Arancini with Shrimp Cioppino Sauce

Pea and Mint Arancini with Shrimp Cioppino Sauce

Crispy and savory arancini are studded with peas, mint and aromatic vegetables and served with a humble yet elegant shrimp cioppino sauce. Cioppino is an Italian American fish stew developed by migrant fishermen who settled in the North Beach neighborhood of San Francisco in the late 1800s. Originally prepared on boats while out at sea, this dish is now an elegant staple at Italian restaurants. This play on the original is sure to wow your customers.

What You'll Need

For the Arancini Filling
½ c. Risotto, cooked
2 tsp. Custom Culinary® Trued Foundations™ Vegetable Liquid Stock Concentrate
2 T. Peas, fresh, poached
1 T. Carrots, small diced
2 tsp. Chives, chopped
1 tsp. Mint, fresh, chopped
   
For the Arancini Dredging
¼ c. Bread crumbs, panko
¼ c. Flour
¼ c. Egg Substitute
1 tsp. Custom Culinary® Trued Foundations™ Vegetable Liquid Stock Concentrate
   
For the Shrimp Cioppino Sauce
2 tsp. Oil, extra virgin
½ tsp.  Garlic, cloves. minced
1 tsp. Shallots, minced
2 tsp. Carrots, small diced
1 tsp. Fennel, bulbs, small dice
1 tsp. Custom Culinary® Gold Label Shrimp Base Formula No. 9529
½ c. Wine, white, pinot grigio
1 c. water
¼ c. Tomatoes, canned, whole peeled,
(slightly crushed w/ hands)
1 tsp. Basil, fresh, torn
1 tsp. Oregano, fresh, rough chopped
1 tsp.  Thyme, fresh, leaves, chopped
3 oz. Shrimp, 41/60, raw, farm-raised, tail off,
 peeled & deveined
¼ tsp. Pepper, black, fresh grind
¼ tsp.  Parsley, Italian, flat-leaf, finely chopped
tsp. Oil, extra virgin, first cold pressed (finishing oil)
¼ tsp. Basil, micro, baby
PREPARATION

  1. Mix all the ingredients  for the arancini mixture together in a stainless steel bowl.
  2. Form the mix into a baseball sized ball.
  3. Dredge the ball in the flour, egg and then panko and set aside in the cooler until sauce is ready.
  4. To prepare sauce, preheat medium sized sauté pan over medium heat for 1-3 minutes.
  5. Add oil, shallots, garlic, carrots and fennel and sweat over medium heat for 2-3 minutes or until the veggies are aromatic and tender.
  6. Add the shrimp base, water, wine, tomatoes and herbs and bring to a boil. Reduce to a medium heat.
  7. Simmer for 10-15 minutes or until the liquid reduces slightly.
  8. Once the sauce is nearly finished, preheat the deep fryer to 350º F for 2-3 minutes.
  9. Add the shrimp into the sauce and lightly poach them in the sauce. Add the arancini to the fryer basket.
  10. Fry the arancini for 2-4 minutes or until the center of the rice ball reaches 155º F (finish in the oven if needed)
  11. Add the pepper and parsley to the sauce.
  12. Place the arancini on a cooling rack or paper towel lined sheet pan.
  13. Season with salt as soon as they come out of the fryer.
  14. Ladle the sauce onto the plate or into a large salad bowl.
  15. Place the arancini onto the sauce and garnish with your favorite micro baby green.
  16. Drizzle the sauce with extra virgin olive oil to finish.

CHEF'S TIP