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Pumpkin Arancini Skewers with Peperoncino

Dive into the warm, comforting flavors of Pumpkin Arancini Skewers with Principe Peperoncino, a festive twist on a classic Italian appetizer that’s perfect for autumn gatherings. These delightful skewers feature creamy Parmesan risotto mixed with pumpkin puree, rolled into balls, breaded, and fried to a golden crisp, then paired with tangy slices of Peperoncino. To enhance the savory notes, the dish is optionally garnished with fresh sage. Pair these skewers with a robust Sangiovese, whose earthy and rustic notes beautifully complement the richness of the pumpkin and the sharpness of the Peperoncino.

Prep Time

20 min

Cook Time

29 min

Serves

6

Ingredients

8 ounces sliced Principe Peperoncino
3 1/2 cups prepared Parmesan risotto, store-bought or homemade
1/4 cup pumpkin puree
4 eggs, lightly beaten
1 cup all-purpose flour
2 cups plain bread crumbs
Vegetable oil, for frying
Chopped fresh sage, for garnish, optional

Made With

Salami Peperoncino Sliced 3 oz

Principe Peperoncino Sliced

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Pumpkin Arancini Skewers with Peperoncino

Dive into the warm, comforting flavors of Pumpkin Arancini Skewers with Principe Peperoncino, a festive twist on a classic Italian appetizer that’s perfect for autumn gatherings. These delightful skewers feature creamy Parmesan risotto mixed with pumpkin puree, rolled into balls, breaded, and fried to a golden crisp, then paired with tangy slices of Peperoncino. To enhance the savory notes, the dish is optionally garnished with fresh sage. Pair these skewers with a robust Sangiovese, whose earthy and rustic notes beautifully complement the richness of the pumpkin and the sharpness of the Peperoncino.

Prep Time

20 min

Cook Time

29 min

Serves

6

Made With

Salami Peperoncino Sliced 3 oz

Principe Peperoncino Sliced

Button

Learn More

Ingredients

8 ounces sliced Principe Peperoncino
3 1/2 cups prepared Parmesan risotto, store-bought or homemade
1/4 cup pumpkin puree
4 eggs, lightly beaten
1 cup all-purpose flour
2 cups plain bread crumbs
Vegetable oil, for frying
Chopped fresh sage, for garnish, optional

How To Make

Mix risotto and pumpkin puree together in large baking dish until combined. Spread into
an even layer and cover with plastic wrap. Refrigerate until chilled and firm, about 2 hours,
or overnight.

Portion rice mixture into roughly 2 tablespoon-sized balls. Dip rice balls in flour, eggs, then
into bread crumb mixture, shaking off any excess.

Heat large Dutch-oven over medium-high heat filled halfway with oil. Heat oil to 375°F.
Working in batches, fry breaded rice balls until golden-brown, about 1 to 2 minutes.
Transfer to a paper-towel-lined plate. Repeat with remaining breaded rice balls.

Skewer arancini and peperoncino together with a toothpick. Garnish with sage and enjoy.

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