Ahhhhhrancini! (Arancini) di Riso, or Sicilian Rice Balls (many people call them Italian Rice Balls) are one the most delicious, comfort foods I've come to know and love! They are truly one of my favorite holiday treats, whether serving to guests or eating them at one of our favorite Italian Restaurants. If they're done right.....the are literally a little piece of heaven on a plate! There are literally about 100 variants of this recipe out there...but the most common in Sicily are made with meat sauce, or butter varieties (with mozzarella, ham and, sometimes, white sauce) and spinach (also topped with mozzarella), and again “the norm “(with eggplant, also known as” the Catania “) and Bronte pistachio. Just Try this recipe...you'll thank me later! This Recipe makes about 12 to 16, depending on size
Ingredients: For the RISOTTO:
Directions: 1) Make the risotto by adding the rice to the heated oil in a large sauté pan, and stirring quickly for one or two minutes. 2) 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. 3) Taste, adding salt if necessary. Remove from heat and set aside to cool. 4) Add an egg to the risotto and mix well, then refrigerate for a few hours, or overnight. To make the ARANCINI:
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Ooooh, so good! Perfect for getting you in the mood for Fall:) Breakfast or Dessert....Your friends & Family will RAVE about this one! Order your salted caramel today & receive my free cookbook! Fall is right around the corner - perfect for baked apples with brie, on ice cream, bacon...pork roast, salad dressing, yams..dipping fruits & chips...the list is endless! Let's do this....... Ingredients:
Directions:
Dollop with Fresh Whipped Cream or Vanilla Bean Ice Cream to send this delightful treat OVER-THE-TOP! Cheaters Caramel Sauce: In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoon corn syrup. Cook until thickened, stirring constantly. The flavors just melt in your mouth! Fennel, Garlic, Lemon and onion plus in this case Red Mullet. You may certainly want to substitute your favorite fish and get rid of the heads....lol! Enjoy folks! INGREDIENTS
DIRECTIONS 1. Preheat oven to 375 degrees and grease large shallow glass baking dish. 2. Heat butter, olive oil in large frying pan and gently cook the fennel, onions and garlic for 12-15 minutes until softened but not browned. Season with S & P. 3. Stuff each fish with a heaped tablespoon of the fennel mixture plus the fennel fronds & chiffonades of basil. Brush with Extra Virgin Olive Oil, squeeze lemon over each one and season well with a bit of sea salt and fresh black pepper. 4. Spoon the remaining fennel mixture into the dish and sprinkle with half the oregano. 5. Arrange the fish side by side on top of the mixture. Sprinkle the remaining oregano over the fish and cover the dish loosely with foil. 6. Bake for 25 minutes or until just cooked through. Zest lemon over fish & Serve with lemon wedges or slices. ENJOY! 3 small fennel bulbs 4 tbsp olive oil 2 small onions, thinly sliced 2-3 basil leaves 4 small or 2 large red mullet, cleaned grated rind of 1 lemon 150 ml fish or vegetable stock 4 tbsp butter juice of 1 lemon Snip off the feathery fronds from the fennel, finely chop and reserve for the garnish. Cut the fennel into wedges, leaving the layers attached at the root ends so the pieces stay intact. Heat the oil in a frying pan large enough to take the fish in a single layer. Add the wedges of fennel and the onions and cook for 10-15 minutes until softened and lightly browned. Tuck a basil leaf inside each mullet, then place mullets on top of the vegetables. Sprinkle over the lemon rind. Pour in the stock and bring just to the boil. Cover and cook gently, until fish is tender. Melt the butter in a small pan and, when it starts to sizzle and colour slightly, add the lemon juice. Pour over the mullet, sprinkle with the reserved fennel fronds and serve. These moist and D'Licious Parmesan Spinach Soufflé Cups have to be one the best way to serve spinach to your family or friends! Kids will gobble them up! They are lite and creamy, made with ricotta, Parmesan and garlic - packed with tons of flavor and vitamins;) What's not to love? Enjoy! Ingredients
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January 2024
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