Pairings | Arancini

Beef cheek arancini with a (very special) Spanish garnacha

Beef cheek arancini with a (very special) Spanish garnacha

In some cases it doesn’t matter what form an ingredient takes, if it’s present in a dish it dominates the match. So Claire Thomson of 5 o’clock apron’s innovative beef cheek and black rice arancini which she brought to a (very soggy) outdoor picnic last week hosted outside by wine importer Carte Blanche was just as good a pairing with a grenache as braised beef cheek would have been. In fact the dark nutty rice added an extra dimension which made it even more interesting.

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