Ashley Thornton’s Arancini Alla Parmigiana with Tomato Emulsion

Ashley Thornton’s Arancini Alla Parmigiana with Tomato Emulsion

  • Preparation 1 h
  • Cooking 1 h 35 min
  • Cooling 1 h 30 min
  • Makes about 4 dozen
  • Freezes Yes

Arancini Alla Parmigiana with Tomato Emulsion This recipe, courtesy of Ashley Thornton, executive chef at Park Restaurant, is ideal for an Italian-style appetizer. The arancini alla parmigiana are made with a mixture of eggplant and risotto-style cooked rice, served with a tomato emulsion.

  • Vegetarian
  • Nut-free

Categories

Ingredients

  • Risotto

  • Tomato Emulsion

  • Arancini

Preparation

  • Risotto

  • Tomato Emulsion

  • Arancini

Note from Ricardo

Once fried and cooled, the arancini can be frozen. Reheat them from frozen on a baking sheet in an oven preheated to 350°F (180°C) for 12 to 15 minutes.

Personal Note

To help you with this recipe

RICARDO Portion Scoop (15 ml)

RICARDO Portion Scoop (15 ml)

17.99 $

This small portioning scoop is ideal for making uniform meatballs, cookies or meringue. It can also be used to make melon balls to elevate tarts or fruit salad.

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