rice ball
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

  1. Prepare the Arancini according to the cooking instructions on the box.
  2. Spread a thin layer of hot marinara sauce to create a small circle in the middle plate.
  3. Place cooked Arancini on top of the sauce.
  4. 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