Arancini Tomato & Mozzarella
- IDDSI: 7. Regular easy to chew
Description
Transport your taste buds to the streets of Palermo. We’ve combined rich, slow-simmered tomato risotto with a creamy mozzarella centre, fried to a flawless golden brown. It’s crunchy, cheesy, and packed with Italian sunshine.
Ingredients
Water, 17% diced tomatoes (tomato, tomato juice, salt, acid (E330)), breadcrumbs (wheat flour, water, yeast, sugar, wheat gluten, salt, antioxidant (E300), colour (E160b(i)), risotto rice, 7% mozzarella 40+ (pasteurised milk, potato starch, salt, microbial rennet, starter culture), wheat flour, onion, palm oil, white wine sulphite, Grana Padano cheese (raw milk, salt, rennet, preservative (E1105 egg)), vegetable stock (salt, flavour enhancer (E621), flavour enhancer (E631), potato starch, maltodextrin, palm fat, sugar, yeast extract, onion, leek, spices (contains celery), caramelised sugar), tomato puree (tomato, salt), pesto (basil paste (basil, sunflower oil, salt, antioxidant (E300)), Parmigiano Reggiano Cheese (raw milk, salt, rennet), olive oil, pine nuts, sunflower oil, garlic, antioxidant (E300)), batter mix (lupin flour, stabilizer (E452(i)), (E451(i)), thickener (E466), (E412), wheat flour, natural flavouring), sun-dried tomatoes in oil (tomato, sunflower oil, water, vinegar, salt, acid (E330), antioxidant (E300), spices (pepper, nutmeg, turmeric, ginger)), sugar, garlic pulp (garlic (partially hydrated), water, salt, acid (E330)), olive oil, carrageenan (stabilizer (E407)), thickener (E464), white pepper, oregano, Provencal herbs with pepper (pepper, rosemary, marjoram, thyme)
Allergens
gluten containing grain
crustacean and shellfish
egg
fish
peanuts
soy
milk
tree nuts
celery
mustard
sesame
sulphite
lupine
molluscs
Preparation
Deep frying
The Arancini's must be fried before consumption. Fry in liquid frying oil at 175°C. Don't overcook them; we recommend a maximum of 3 Arancini's per liter of frying oil. Let the Arancini rest for 1 minute after frying. Thawed Arancini's take 2 to 3 minutes to cook, and frozen Arancini take 4 to 5 minutes. Never fry the Arancini longer than the recommended cooking time.
Contact details
Master Bites UK Ltd
Sherwood House, 41 Queens Road, Farnborough, Hants GU14 6JP, England
Administrative:This specification comes from the database of PS in foodservice.
The manufacturer of this product is responsible for the accuracy of the data. Disclaimer
