Sun Dried Tomato Guanciale And Robiola Arancini Recipes

GLAZED CARROTS WITH GUANCIALE

Steps:

• Carrots, part 1: Gently clean the carrots under running water with a clean scrubby pad. Trim where the stalk meets the carrot, scraping away any grit with a small knife. Set aside.
• Guanciale: Cut the guanciale into matchsticks or cubes. Place in a skillet, and set it over medium heat. Sauté guanciale until crispy and fat has rendered, 5 minutes. Transfer meat to a paper towels to drain, and pour rendered fat into a bowl. Deglaze the pan with a few tablespoons of water, using a small spatula to scrape up the brown bits on the bottom.
• Carrots, part 2: Add butter, carrots (in an even layer), and maple syrup to the pan. Season with a pinch of salt, then add enough water to fill the skillet halfway. Bring to a simmer and cook 3-5 minutes to reduce the liquid. Carrots are done when you can pierce them with a knife and meet just a little resistance. (If they're not quite done, add a bit more water, about ¼ cup, simmer several minutes, and check again.)
• When the liquid has reduced to a syrupy consistency and the carrots are cooked, taste for seasoning-but don't add salt. Instead, stir in 1-2 tablespoons of guanciale fat: the more, the saltier. (If this "breaks" the sauce-i.e.,the fat separates from the liquid-stir in a few tablespoons of water to bring it back together.) Mix in ¾ of the guanciale.
• Assembly: Spoon carrots with sauce onto a serving platter. Garnish with red sorrel and remaining guanciale. Serve.

SUN-DRIED TOMATO, GUANCIALE AND ROBIOLA ARANCINI

Steps:

• For the arancini: Line a sheet pan with parchment. Heat the olive oil in a large saucepan over medium-high heat. Add the guanciale and cook, stirring occasionally, until the fat renders out, about 5 minutes. Add the shallots and garlic with a pinch of salt and the red pepper flakes if using and sweat slowly until tender, 8 to 10 minutes.
• Add the rice and 1/2 tablespoon of the butter, stir to coat and cook until the rice begins to toast, 2 to 3 minutes.
• Stir in the wine and cook until it is absorbed. Add the heated chicken stock 1/2 cup at a time and cook, stirring constantly, until the liquid is absorbed, 3 to 4 minutes. When the rice is about 75-percent cooked and al dente (you may not use all the stock), stir in the tomato paste, sun-dried tomatoes and vinegar. Remove it from the heat and add the remaining 3 tablespoons butter and the Parmesan. Season to taste with salt. The rice should be strongly seasoned and creamy with a touch of texture but not crunchy or watery. Spread the risotto on the prepared sheet pan and allow to cool; cover and refrigerate until needed.
• Heat the neutral oil in a large heavy-bottomed pot to 350 degrees F. To make the arancini, use your hands to roll the cooled risotto into packed balls about the size of a golf ball, around the robiola. Refrigerate for 20 minutes or freeze for 10 minutes.
• Put the flour, eggs and breadcrumbs in separate shallow bowls. Dip the balls first into the flour, then the eggs and the breadcrumbs.
• Fry the arancini in about 3 batches, turning occasionally, until golden brown on all sides, 3 to 4 minutes. Drain on paper towels and season lightly with salt. Be sure to let the oil return to temperature between batches.
• For the yogurt: Mix the yogurt with the Aleppo pepper and 1/4 teaspoon salt and reserve.
• For the gremolata: Combine the parsley, Parmesan and lemon zest in a medium bowl. Stir in the olive oil and season with salt.
• Spoon some yogurt onto a plate. Arrange the arancini on top of the yogurt and top with the gremolata.

SUN-DRIED TOMATOES I

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.
• Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.