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Sicilian Style Arancini

3/28/2023

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SERVINGS: 6
DIETARY: None
DIFFICULTY: Hard
PREP/COOK TIME: 50 min/1 hr

Risotto

3 tbsp. extra virgin olive oil
4 oz. white wine
30 oz. chicken or vegetable stock
salt and pepper
2 c. Arborio rice
4 tbsp. butter, unsalted
1/2 c. Parmesan cheese, shredded

Filling

1/2 c. tomato sauce (as in spaghetti sauce, not raw tomato sauce for vegetarian)
4 oz. mozzarella, cut into 1/4” cubes
3 oz. cooked peas
4 oz. pancetta, diced

Breading

1 c. all-purpose flour (seasoned with salt and pepper)
3 eggs, beaten
2 c. breadcrumbs (seasoned with dried herbs and salt)
oil for frying
tomato sauce, to serve
basil leaves, for garnish

Make the risotto by adding the rice to the heated oil in a large saute pan, and stirring quickly for 1 or 2 min.
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. Taste; adding salt if necessary.
Add the butter and Parmesan cheese and cook for another 2 min. Remove from heat and set aside to cool.
Mix well, then refrigerate for a few hours, or overnight.
Remove risotto from the fridge and prep your breading station.
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, tomato sauce, pancetta, and peas in the center of the cupped rice. Next, close the rice around the filling and shape into a ball.
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.
Heat some oil in a deep fryer or pot 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 375F for 5 to 10 minutes.)
Serve plain, or place on tray with a little tomato sauce and garnish with basil.

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Harvest Bowl with Marinated Kale, Roasted Veggies, and Feta

3/1/2023

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SERVINGS: 4
DIETARY: Gluten-Free, Vegetarian
DIFFICULTY: Easy
PREP/COOK TIME: 20 min/20 min

Harvest Bowl

16 oz. kale, chopped
2 sweet potatoes, medium dice
2 green apples, medium dice
8 oz. Brussel sprouts, halved
8 oz. broccoli florets
6 oz. feta cheese crumbles
6 oz. pine nuts, toasted
3 tbsp. olive oil
1 c. dressing of your choice
Salt and pepper

Preheat oven to 450F.
Toss the sweet potatoes in a bowl with 1 tbsp. of olive oil and salt and pepper. Mix evenly and place on an 11x18 sheet tray.
Repeat the same process with the broccoli and then the Brussel sprouts. Place vegetables in the oven for about 20-25 minutes or fully cook.
Remove vegetables from the oven and let cook.
Mix the dressing and kale in a large bowl, cover, and let marinade in the fridge for 1 hr.
Remove kale from the fridge and assemble the salad with the vegetables on top. Garnish with pine nuts and feta cheese.

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Sicilian Style Arancini

Harvest Bowl with Marinated Kale, Roasted Veggies, and Feta

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