Arancini & Cellentani Della Casa


Recipe By: Samuel S. Palmisano

Executive Chef

Wine Pairing By: Kyla S. Drew

General Manager


100 Dorset Street, South Burlington VT 05403



Yield: 12 Arancini

For Arborio:

3 Tbs. olive oil

½ cup Arborio rice

2 cups vegetable broth

1 Tbs. kosher salt

½ Tbs. cracked black pepper

¼ cup onion diced

Step Two:

¼ cup frozen sweet peas

¼ cup diced tomatoes

¼ cup Parmesan cheese, grated

¼ cup aged Provolone cheese, diced

2 ea. Egg yolks


2 cups flour

2 ea. Eggs, well beaten

2 cups seasoned breadcrumbs

In a small saucepot bring the vegetable broth to a boil and reduce heat to a simmer.  In a medium saucepot set over medium heat, sauté onions until translucent in olive oil. Stir in the Arborio rice and cook for two minutes.  Stir into the Arborio ¼ cup of vegetable stock and continue cooking until almost fully absorbed.  Continue stirring in the stock until all two cups have been used.  Season with salt & pepper.  Remove from heat.

Stir in the frozen peas, tomatoes & Parmesan cheese.  Remove from pan and cool completely before continuing.

When cooled, stir in the diced Provolone and egg yolks.  Divide into 12 balls and round between the palms of your hands.  Coat with flour and rest in the refrigerator for one hour.

Remove balls from refrigerator and coat again with flour; dip in beaten eggs and then roll well in breadcrumbs.  Store in refrigerator for up to two hours or freeze until needed.

To Serve:

Heat four inches of olive oil in a medium saucepot to 300 degrees.  Blanch the arancini for two minutes in the oil.  Remove from oil and drain on paper towels.

Heat the oil up to 375 degrees.  Fry the arancini for one – two minutes or until crisp and golden brown.  Remove from oil, season with salt & pepper and serve with warm marinara.

Wine Suggestion: Nero D’Avola, Feudo Arancio IGT, Sicilia 2005


Recipe By: Samuel S. Palmisano

Executive Chef

Wine Pairing By: Kyla S. Drew

General Manager


100 Dorset Street, South Burlington VT 05403



“ A fresh assortment of seafood is combined with corkscrew pasta in this fragrant but light pomodorini sauce.”

Serves: 4


12 ea. Pasta Clams

36 ea. Mussels

12 ea. Scallops

12 ea. Shrimp, 36/40 peeled & deveined

12 oz. Canned baby clams, drained & reserve clam juice

12 oz. calamari, cut into rings

¼ cup extra virgin olive oil

¼ cup chopped garlic

½ cup scallions, chopped

1 cup white wine

¼ cup fresh Italian parsley, chopped

32 oz. Pulcinella’s Pomodorini Sauce (or your favorite chunky style tomato sauce)

1/8 cup fresh basil, torn

1 lb. cellentani pasta, cooked according to package

In a large cold skillet, add oil and clams.  Set the skillet over a high flame and sauté.  Season clams lightly with salt & pepper.  When oil starts to “pop” and sizzle add mussels and continue to cook for two minutes.  Stir in chopped garlic and sauté until garlic turns light brown.  Add white wine and clam juice and cover with a lid or another pan.  Cook covered for three minutes or until clams open.  Stir in the scallops, shrimp and calamari and cook for one minute.  Add scallions and half of the parsley.  Stir in the Pomodorini sauce and bring to a boil.  Add the canned baby clams and the cooked pasta.  Remove from heat, stir in remainder of the fresh basil and season to taste with salt & pepper.  

To Serve:

Divide the pasta and seafood between four large pasta bowls.  Sprinkle the remaining basil and parsley over the top and serve. 

Wine Suggestion:  Montepulciano D’Abruzzo, Montupoli, 2003

Buon Appetito!

100 Dorset Street, South Burlington, VT 05403