Arancino 2.0 with Saffron cream and chopped Porcini mushrooms
A journey of flavors and contrasts: Soavegel’s crispy black arancino rests on a soft bed of burrata cheese, enhanced by the unmistakable aroma of saffron pistils and a chopped Porcini mushroom. A dish that captivates the eye and the palate, perfect for surprising with elegance and refined taste.
20 min
4
Media
Ingredients
Arancini 2.0
200 g burrata
Saffron pistils to taste.
One tablespoon of warm milk to soften the pistils
200 g Porcini Mushrooms
Preparation
Preparing arancini 2.0:
Cook the arancini according to the instructions on the package (usually in the oven or fryer), until hot and crispy.
Preparation of the chopped Porcini mushrooms:
Slice mushrooms, place in a pan with oil, parsley and garlic. Season with salt and cook the porcini on high heat for about 3 minutes. Continue cooking over low heat for 20 minutes.
Preparing the burrata bed:
Arrange the burrata on a plate and mash it lightly with a fork to create a soft, creamy bed.
Preparation of saffron pistils:
In a small bowl, dissolve the saffron pistils in a tablespoon of warm milk and let them steep for a few minutes. Then pour the mixture over the burrata for added color and flavor.
Serving:
Lay the cooked black arancini on top of the bed of burrata, add the chopped Porcini and garnish with a few saffron pistils
If you have a question, here’s the answer.
