Appetizers
CRISPY ARANCINI WITH FIRE-GRILLED ARTICHOKES AND MARINARA
Ingredients
- 7 ea. Chef's Line® Crispy Italian Tomato & Mozzarella Arancini, cooked
- 3 ea. Rykoff Sexton® Quartered Fire Grilled Artichoke
- 1 c Roseli® Organic Chunky Marinara Sauce, heated
- 2 oz. Roseli Shaved Parmesan Cheese
- 1 T Roseli Kale Pesto Sauce
- 1/8 oz. Cross Valley Farms® Italian Flat Leaf Parsley, picked
PREPARATION
- Prepare the Arancini according to the cooking instructions on the box.
- Spread a thin layer of hot marinara sauce to create a small circle in the middle plate.
- Place cooked Arancini on top of the sauce.
- Garnish with shaved Parmesan cheese, artichokes and fresh parsley, and drizzle with kale pesto sauce.
Recipe by Jeremy DeRango, Brands Sous Chef, Rosemont, IL
Serves 1