< PreviousItalian Kitchenfrom page 78ARANCINI WITH SAFFRON AIOLI2 tbsp (30 ml) + ½ cup (125 ml) olive oil, divided½ yellow onion, diced2 garlic cloves, minced8 cups (2 L) chicken stock2 cups (500 ml) Arborio rice½ cup (125 ml) dry white wine1 cup (250 ml) grated Parmesan1 cup (250 ml) grated mozzarellasalt and pepper, to taste2 egg yolks, room temperature 1 tsp (5 ml) lemon juice1 tsp (5 ml) Dijon mustard1 pinch of saffron 2 eggs2 cups (500 ml) bread crumbs, divided 4 cups (1 L) oil, for frying1 In a large saucepan over medium heat, heat 2 tbsp (30 ml) olive oil. Sauté onions and garlic until translucent. While onions are cooking, heat chicken stock in a large saucepan. Add rice to onions and stir for 1 to 2 minutes, then add wine to deglaze. 2 Add warmed chicken stock 2 cups (500 ml) at a time, adding more only once liquid has been absorbed. Once 6 cups (1.5 L) of liquid has been added, taste rice. If still a little crunchy, add more stock, 1 cup (250 ml) at a time until rice is al dente (it should be less runny than risotto).3 Once rice is cooked, stir in Parmesan and mozzarella. Add salt and pepper to taste. Place in a shallow container and refrigerate. 4 To make Saffron Aioli, in a small blender, add egg yolks, lemon juice and mustard. Blend on high for 1 minute. Turn blender down to medium and slowly add ½ cup (125 ml) olive oil. It should thicken quickly. Once a mayonnaise consistency has been achieved, add saffron, and season to taste. Pulse until bright yellow, about 30 seconds. Can keep up to 1 week refrigerated. 5 Once rice has cooled, remove from fridge and add 2 eggs and 1 cup (250 ml) bread crumbs. Mix and form into golf ball-sized rounds. In a separate small bowl, add remaining bread crumbs. Roll each round in breadcrumbs, to coat. 6 In a medium to large saucepan over medium heat, heat frying oil. Once oil starts to ripple, fry arancini in small batches until golden brown, about 8 minutes each. Remove from oil and place on a paper towel-lined baking sheet. Serve warm with Saffron Aioli. Serves 8 to 10PAIRS WITHMONTE DEL FRÁ CUSTOZA SUPERIORE BIANCO CÀ DEL MAGROItaly $23.99 216077ARGIOLAS COSTAMOLINO VERMENTINO DI SARDEGNAItaly $18.99 457945POLENTA WITH MUSHROOMS AND POACHED EGG2 tbsp (30 ml) olive oil2 tbsp (30 ml) butter2 garlic cloves, minced1 shallot, diced3 cups (750 ml) assorted wild mushrooms4 cups (1 L) vegetable stock1 cup (250 ml) dry polenta1 cup (250 ml) + 2 tbsp (30 ml) grated Parmesan, divided2 eggs, poached2 tbsp (30 ml) chopped parsley2 tbsp (30 ml) chopped chives1 In a cast iron pan over medium heat, heat oil and butter. Add garlic and shallot, cook until shallots are browned. Turn heat down to low, and add mushrooms. Cook until tender, around 10 to 15 minutes.2 In a medium saucepan over high heat, bring vegetable stock to a rolling boil. Add polenta and whisk rapidly. Turn heat down to low and cover for about 8 minutes, stirring occasionally. Once polenta is cooked add 1 cup (250 ml) of Parmesan and stir. 3 To serve, place polenta in 2 shallow bowls, divide mushrooms over top. Top each bowl with a poached egg, parsley, chives and remaining 2 tbsp (30 ml) Parmesan. Serves 2PAIRS WITHMASI BONACOSTA VALPOLICELLA CLASSICOItaly $18.99 285585BOLLA SOAVE CLASSICOItaly $12.99 17640 BEEF BRACIOLE WITH TOMATO SAUCE4 tbsp (60 ml) sunflower oil, divided2 small yellow onions, diced, divided4 garlic cloves, minced, divided6 pancetta slices, diced4 cups (1 L) chopped spinach1½ cups (375 ml) bread crumbs1 cup (250 ml) grated mozzarella1 to 1½ lbs (500 to 750 g) flank steak1salt and pepper, to taste2 tbsp (30 ml) Dijon mustard2 tbsp (30 ml) olive oil1 x 19 oz (540 ml) can crushed tomatoes1 cup (250 ml) chopped sun-dried tomatoes 5 sprigs thyme1 To make filling, in a medium skillet over medium-high heat, heat 2 tbsp (30 ml) sunflower oil. Add 1 diced onion and 2 minced garlic cloves. Once onions are translucent, remove from skillet into a medium-sized bowl. 2 In same skillet, cook pancetta until crispy. Add pancetta to bowl of onions and garlic then return skillet to stove to cook spinach. Once spinach has wilted, add to bowl and let cool completely. Once mixture has cooled, add bread crumbs and mozzarella. 3 Preheat oven to 350 F (180 C).4 Lay flank steak on a cutting board covered with plastic wrap. Season with salt 1 Ask butcher to butterfly.118and pepper. Cover with a sheet of parchment paper. Using a meat mallet, pound steak until ½-in (1.25 cm) thick. 5 Remove parchment and spread mustard evenly over steak, then sprinkle with bread crumb mixture. Starting from closest end to you, roll meat into a log. Tie Braciole with butcher’s twine so it holds together while cooking.6 In a Dutch oven over high heat, heat remaining sunflower oil. Sear all sides of Braciole then set aside. 7 To make sauce, in same Dutch oven, heat olive oil over medium heat. Add remaining diced onions and garlic. Sauté for 5 minutes then add crushed tomatoes, sun-dried tomatoes and thyme. Season with salt and pepper, to taste. 8 Return Braciole to Dutch oven, cover and place in oven for 45 minutes to 1 hour. Remove from oven and let rest for 10 minutes. Slice and plate with sauce, as desired. Serves 8PAIRS WITHALTESINO BRUNELLO DI MONTALCINOItaly $59.99 139220 FEUDO MACCARI SICILIA NERO D’AVOLAItaly $20.99 144923 bcliquorstores.comSEEING DOUBLE?Once again, this winter you can expect not one, but TWO issues of TASTE!We will publish two issues this winter for our readers to enjoy. The Holiday Issue will be released at the end of November and will be chock full of festive entertaining and recipe ideas for the holidays as well as a spectacular Gift Guide section.The Winter Issue will be released the first week of January and will offer fun editorial and delicious recipes to help start your year off right! Sincerely, The TASTE TeamPairing Pizza & WineThe Last Wordpairs with Margherita Pizza ROCCA DELLE MACÌE CHIANTI CLASSICOItaly $19.99 308510 Succulent black cherries and blueberries with hints of bittersweet chocolate, spice and earth mark this modern style of Chianti Classico. Firmly structured, with bright acidity, it will pair beautifully with a Margherita pizza.pairs with Pepperoni and Mushroom Pizza SANDHILL SYRAHBC VQA $21.99 98541 Alluring aromas of blueberry jam, ripe plum, dark chocolate, baking spice and roasted coffee beans flow to a medium-bodied palate with velvety, mouth-coating tannins, juicy acidity and a lingering, black tea-tinged finish.pairs with Hawaiian Pizza BREE RIESLINGGermany $14.99 210807 Vibrant acidity and distinct minerality deliver a mouth-watering sensation that amplifies the flavours of juicy nectarine, apple, passion fruit and lime in this lively Riesling.pairs with Vegetarian Pizza VILLA TERESA PROSECCO FRIZZANTEItaly $18.99 268714 Organic, delicious and a fantastic value year after year, this Prosecco has aromas of apple pie, ripe pear, peach blossom and honey with fine bubbles that lend a creamy effervescence to the palate.120AVAILABLE IN OUR NEWWINTER BREWER’S CHOICE 8 PACKHERE FOR A GOOD TIME, NOT A LONG TIME,BUT ACTUALLY...MUST BE OF LEGAL DRINKING AGE.BREWED WITHNext >