Arancini
bolinho crocante de risoto com linguiça blumenau e queijo serra da canastra
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Ilha de Pirão Restaurante
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Arancini originated in Sicily in the 10th century during Arab rule. The Arabs had a tradition of eating rice with saffron and herbs formed into balls, which influenced the creation of arancini. Over time, the dish evolved, incorporating ingredients like ragu, mozzarella, and peas. The Brazilian version incorporates local ingredients reflecting the country's culinary diversity.
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Arancini in Italy are a popular street food and a symbol of Sicilian cuisine. In Brazil, adapting arancini with local ingredients showcases the country's culinary creativity and regional flavors.
Regional Adaptation
The use of Linguiça Blumenau and Queijo Serra da Canastra highlights the diversity of Brazilian regional ingredients and culinary traditions. This adaptation demonstrates how Brazilian cuisine embraces and transforms global dishes with local flair.
Gastronomic Fusion
This dish represents a fusion of Italian and Brazilian culinary traditions. It reflects the growing trend of chefs blending international flavors with local ingredients to create innovative and exciting dishes.
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This dish combines the classic Italian arancini with distinctly Brazilian flavors. The creamy risotto base is enriched by the smoky and savory Linguiça Blumenau and the nutty, slightly tangy Queijo Serra da Canastra.
The risotto, typically cooked with broth, butter, and Parmesan cheese, provides a rich and comforting foundation. Linguiça Blumenau, a German-Brazilian sausage from Santa Catarina, brings a smoky, porky, and slightly spiced flavor. Queijo Serra da Canastra, a raw milk cheese from Minas Gerais, adds a complex flavor profile with notes of nuts, butter, and a slight tang. The crispy fried exterior provides a textural contrast to the creamy interior.
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Risotto Consistency
The risotto should be firm enough to hold its shape when cooled, but still creamy. Overcooked risotto will be dry and difficult to work with. Use Arborio or Carnaroli rice for best results.
Frying Temperature
Maintain a consistent oil temperature (around 350°F or 175°C) to ensure the arancini are crispy on the outside and heated through without burning. Use a deep-fry thermometer for accuracy.
Cheese Quality
The quality of the Queijo Serra da Canastra significantly impacts the flavor of the arancini. Use a good quality, aged cheese for the best flavor and texture.
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