Arancini di Riso: Scilian Rice Balls

Last week my sister in law and I went to the movies and then after went to a new Pizza Place downtown.  Pizza was fabulous but we also tried two appetizers, one was just bread the other was these wonderful little rice balls with marinara sauce.  So after having them I of course went on a search for a good recipe.  I've adapted this one from here  .  I think these will become a staple around the holidays, the rice can be made the day ahead along with the sauce, so it would be just a matter of assembling and then frying.  I bet you could form the balls then just do the coating and they would stay together better.  Will try that and let you all know if that is a better way to do them.

3 tbsp extra virgin olive oil
2 cups (15 oz) Arborio rice (the best rice to use is Carnaroli, but it may be hard to find)
4 oz white wine
approximately 30 oz chicken stock
salt
1 egg

FILLING:
mozzarella, cut into ½″ to ¾″ cubes
marinara or bolognese sauce

BREADING:
all-purpose flour
2 eggs, beaten
breadcrumbs
more tomato sauce, to serve
basil leaves, for garnish

Instructions

1. Make the risotto by adding the rice to the heated oil in a large saute pan, and stirring quickly for one or two minutes. Quickly add the white wine while stirring. With the heat on medium high, begin adding the chicken stock a little at a time, and continuously stirring, until all the stock has been used and the rice is cooked, yet still al dente (I have a risotto recipe here on my blog). Taste; adding salt if necessary. Remove from heat and set aside to cool.
2. Add an egg to the risotto and mix well, then refrigerate for a few hours, or overnight.
3. To make the arancini:
4. Place some rice in your hand and flatten it into your cupped hand, but don’t make it too thin, or the filling will ooze out. Place a piece of mozzarella in the center of the cupped rice. Next, close the rice around the filling and shape into a ball.
5. If you’d like to make conical shapes, flatten the bottom of the ball, and make the top more pointed.
6. Now, roll the shaped arancini in flour, then roll them in the beaten egg, and finally the breadcrumbs. Set aside until all of the rice has been used.
7. Heat some oil in a deep fryer, pot or wok until it is very hot. Add the arancini, and cook quickly, turning often so they don’t brown too much on one side. If serving immediately, fry for a few minutes, so the cheese will melt in the center. Remove from oil and place on paper towel lined plate or tray. (If you’d like to serve them at a later time, remove them quickly after just browning; then, just before serving, place them on a baking sheet and re-heat in the oven at 400ºF for 5 to 10 minutes.)
8. Serve plain, or place on tray with a little tomato sauce and garnish with basil. You can also serve them with a little extra sauce on the side.

Here is a shot of the meal, it sure was yummy.  Something that I will make again.

 thanks for stopping by, have a wonderful day and Always Remember to Find the time to do ALL the things YOU love.
Donna

Basil and Garlic Italian Bread

We had Italian Food again the other night,  it's a toss up whether we like Italian or Mexican better.  There are so many good recipes out there so you really have an endless supply of things to try.  Of course with putting your own twist on them makes it even better.

This is the bread I  made.  It's my simple go to recipe that can be changed to suit your likings.  This time I did basil and garlic.  I have fresh basil in my herb pot so what better to make than BREAD.   The family love it too.

This recipe only has 1 rise so you can have bread within 1 1/2 hours or less.  Fresh hot and tasty right out of your own oven.

Ingredients:
2 pkgs instant yeast
2 TBL sugar
2 1/2 tsp salt
4 1/4 - 4 1/2 cups ap flour  (you could use 1/2 whole wheat)
1 3/4 cup warm water
2 TBL veg. oil
2 tsp garlic powder
2 - 3 TBL fresh chopped basil
egg for wash on top

Directions:
In large bowl of mixer add the yeast, sugar, salt and 2 cups of flour.  Mix with paddle attachment until combined.  Add the water and oil and on medium speed beat the mixture for 3 minutes.  Change to the dough hook and 1/2 cup at a time add the remaining flour.  You may need more or less depending on the weather.  Mix for 6 minutes until you have a soft dough, it should not be sticky.  Remove from bowl and let it rest for 10 minutes.  It will rise a little, punch down then form you loaves.  This makes 3 large loaves so this recipe would be perfect for making and then freezing 2 loaves for your next Italian meal.  (I always wrap mine in aluminum foil then in freezer wrap, fresh bread every time.  Just pop in the oven for 5 minutes, be sure the bread is defrosted.
Thanks for stopping by.  Have a wonderful day and Remember to Find the Time to Do ALL the Things YOU Love.
Donna

Homemade Cannelloni

This is what we had at the family dinner.  YUM!  They are filled with meat and cheese.  One is braised beef (above) the other had braised pork.  The meat cooked this way just falls apart.  I have never made them this way,  I always just made them filled with cheese.  The pasta is homemade also, I used my normal recipe which I have listed below.
Printable

Pasta Dough:
2 cups AP flour
2 eggs
1/4 cup of vegetable oil
3 TBL water

In a food processor pulse the flour a couple of times to put air into it.  Put the eggs, water in a measuring glass and whisk until incorporated, with processor running, slowly add this mixture through the feed tube, run until dough forms a ball and comes away from the sides.  Remove, knead a couple of times then wrap in plastic and let rest for 1 hour.

Cheese/Meat Filling:
12 oz. ricotta cheese
1/3 cup grated Parmesan cheese
1/3 cup mozzarella cheese, grated
1 egg
2-3 TBL fresh parsley chopped
1-2 TBL fresh basil, chopped
2 cups shredded meat (either pork or beef)
5-6 slices provolone cheese
salt and pepper to taste
Mix all ingredients and set aside

Roll you pasta out or put through pasta making machine and make lasagna sheets then cut them into 6 inch pieces. Bring a large pot of salted water to a boil,  Cook for about 4 minutes, until they float to the top.  Fresh pasta does not take as long a boxed pasta so be careful not to over cook.  Drain and put in an ice cube and water bath to stop the cooking.

In a 9x13 pan put a small amount of sauce on the bottom.  Fill your cut, cooked pasta pieces with cheese meat mixture, placing the mixture at one end and then roll up and place seam side down.  Cover with sauce and put some mozzarella and provolone cheese on top.  Bake for about 25 minutes until, hot and bubbly and cheese has melted.  Just as you serve grate some fresh Parmesan cheese on top. This is a hearty dish and all you need to serve with it is some nice home made Italian bread and a salad.
Thanks for stopping by, have a wonderful day and Remember to Find the Time to do All the things You Love.
Donna

Spaghetti with Braised Beef and Sweet Sausage

 

This is a combo recipe.  I took parts from a couple of recipes.  The braised beef is from Cooks Country Italian  pot roast, part of the sauce is from my original recipe found here

 The night I cooked this we had a family dinner and my sister in law came too.  When she first tasted the sauce and meat she said "oh this taste a lot like the sauce my Italian neighbor used to make."  To me that's a real compliment.   Growing up I had some friends that were Italian and every Sunday Linda and Delores's Mom used to make an Italian feast, well to me it was.  The pasta, sauce and meat she always had was just out of this world delicious. 

Printable
Ingredients:
3-4 lbs blade chuck roast, cut into large pieces
3-4 link of Italian sausage (I used sweet and hot)
2 TBL olive oil
3-4 cloves garlic
2 stalks celery, chopped
1 carrot chopped
1 large onion, chopped
2 TBL tomato paste
2 tsp flour
1/2-3/4 red wine
14.5 oz can diced tomatoes
2 fresh thyme springs
2 TBL fresh basil chopped.
Pasta
Directions:

In a dutch oven put about 2 TBL olive oil, add your meat and brown on all sides.  Remove the meat the add 1 chopped onion, 3 cloves of garlic, 2 stalks of celery chopped, 1 carrot chopped.  Cook until onions caramelize, then add 2 TBL tomato paste, stir until well combined.  Add salt and pepper to taste.   Add 2 tsp flour, stir well.  Then add about 1/2 - 3/4 cup red wine (the kind you would drink)  Add about 14.5oz can of tomatoes, add water if needed. Toss in 2 fresh thyme springs and 2 TBL fresh chopped basil. Place meat back into sauce cover and put in pre heated 300degree oven and cook for about 2 1/2 hours.  At this point you can add some of the other sauce, heat all the way through.  Cook pasta, plate and serve.

Thanks for stopping by, have a wonderful day and Remember to Find the Time to Do ALL the things You love.
Donna