Beef Stuffed Arancini with Kalamata Tapenade
Directions
- Fry arancini to temperature.
- Place the cheese on a heated panini press to form the crisp.
- Heat the marinara.
- Slice the arancini in half. Place one side up like a dome – insert the cheese crisp. Place the other half filling side up.
- Add the marinara and tapenade to the plate.
Ingredients
- 1 ea Piancone® Beef and Pea Stuffed Arancini
- 3 oz Piancone® Shaved Caesar Cheese Blend
- 2 tbsp Piancone® Marinara Sauce
- 1 tbsp Kalamata Olive Tapenade, (see recipe below)
Kalamata Olive Tapenade
Directions
- Blend all the ingredients in a food processor.
Ingredients
- 1 cup Roma® Olives, Kalamata, pitted
- 2 Calabrian peppers
- 2 oz Piancone® Wine and Basil Dressing
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
