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Pork
Involtini with Arrancini
From the kitchen of Hans Rogljic, Murgon Services
Club
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This recipe features South
Burnett pork and a wide range of ingredients (including
several different types of cheese) to create a rich, exotic taste. Involtini
means
"little bundles" and Arrancini means "little oranges", and the friend rice
balls that
accompany this dish - which look orange after the cooking process - are a
special delight.
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Method for Involtini:
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Gently wash the asparagus
and break off the woody ends. Poach in salty water for 3 to 4 minutes, then
pat dry and save some liquid (approx 3 tablespoons)
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Between 2 sheets of clingwrap,
pound each pork escallop until very thin
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Lay one slice of mortadella,
one slice of cheese and two asparagus spears (in opposing directions) with
two sage leaves onto each escallop, then roll and tie both ends
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Roll each one in seasoned
flour
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Heat butter and oil in a
heavy pan on low heat and fry all sides till golden brown
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Put on hot plate and allow
to rest
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To the cooking oil, add the
retained asparagus water and white wine, then reduce, scraping the pan clean
of cooked particles to make sauce
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Top each Involtini with the
sauce, dress with asparagus spears and sprinkle with macadamias. Accompany
each with several Arrancini
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Serve with a clean finish
white wine (recommended wine: Barambah Ridge Unwooded Chardonnay)
Method for Arrancini (Rice
Balls):
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In a heavy saucepan fry the
onions, garlic and thyme in butter until they're clear.
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Add the rice and fry further
until the rice is thoroughly coated with butter.
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Add the wine, then the chicken
stock and cook the mixture until the rice is tender.
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Add parmesan cheese to the
mix, then place on tray to cool.
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When cool, roll the rice
into balls, each one around a mozzarella cube
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Roll each rice ball in
breadcrumbs and deep fry till golden.
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Above: Pork Involtini
with Arrancini
by Hans Rogljic,
Murgon Services Club,
Murgon
Recommended wine:
Barambah Ridge
Unwooded Chardonnay
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