March 2007
Alta
by Celia Cheng
BACON ARANCINI
fried quail eggs, Guindilla peppers, aged gouda, and truffle vinaigrette
Since it’s a small plate, the arancini (Sicilian rice balls) are bite-sized. They are deep-fried to croquette-like perfection and gooey inside. Bits of bacon accent the rice with decided flavor. Adorably, a tiny fried quail’s egg tops each ball. For garnish, slices of pickled Guindilla peppers add a little accent of spice and tanginess, and the truffle vinaigrette — in which the rice balls sit like little islands — adds a richness that balances the subtle flavors of the rice balls. The matching of all these flavors and ingredients show how much thought has been put into making this perfect composition. And yes! The arancini taste as good as they sound.
