Pastrami Arancini

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Pastrami Arancini

Name: Pastrami Arancini
Prep time: 1 h
Total time: 1 h
Yield: 15 Porções
Ingredients: 300 g Arborio Rice; 1/2 unit(s) Onion; 02 unit(s) Garlic ( Clove ); 250 ml Tomato Sauce; 300 g Beef Breast Pastrami; 2 unit(s) Egg (for breading); 500 g Flour (Panko, donut, flakes); 1 l Mirepoix; 200 ml White Wine; 500 g Wheat Flour (for breading)

🇧🇷Brazil

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(Português)

1 hour(s)

15 servings

Eduardo Piccolo

@cheffdumartins

Ingredients
Recipe

Arborio Rice300 g
Onion1/2 unit(s)
Garlic ( Clove )02 unit(s)
Tomato Sauce250 ml
Beef Breast Pastrami300 g
Egg (for breading)2 unit(s)
Flour (Panko, donut, flakes)500 g
Mirepoix1 l
White Wine200 ml
Wheat Flour (for breading)500 g

Prepare the Risotto, sautéing onions and garlic, add the Arborio Rice and white wine. After evaporating all the alcohol from the wine, add the vegetable base (mirepoix).
After cooking, add the tomato sauce and the chopped pastrami.
And there, our Pastrami Risotto is ready. We let it cool at room temperature, and then 1 hour in the fridge.
After 1h in the fridge, let's make risotto dumplings, 50gr is ideal, per unit. After weighed and rounded, let's bread.
Mise en place for breading. Flour Egg Panko/Rosca/Flocão Bread, fry at 170 degrees until golden.

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Pastrami Arancini

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