Sausage & Gorgonzola Arancini

Arancini, (literally, means "little oranges," in Italian, for their shape) harkens back to the old street markets of Sicily, as the "fritto guy" would dole out newspaper cones filled with addictive, little, fried treats.

Italians have so many ways of using leftovers. Day-old risotto is a leftover’s dearest companion, as it is the best way to make arancini.  Traditionally, arancini are made with leftover risotto, and are meant to have a center-filling of either ground beef and peas, or simply a mozzarella center. But, I wanted the sausage to really shine by mixing sweet Italian sausage crumbles throughout the entire gorgonzola risotto mixture. The creaminess of the gorgonzola cheese is a nice counterpoint to the hearty sausage laced throughout.

The addition of the grated Parmigiano Reggiano cheese, breadcrumbs, and one beaten egg, will firm the mixture enough to shape into little, tennis ball-sized rice balls, and ready to fry in canola or pomace oil. The panko breadcrumbs and crushed, smoked almond coating results in an intensely flavorful and earthy crunch.

 I once made a five-course meal for friends, and these arancini were the star of the show! If you can make a simple, gorgonzola risotto, and add sausage, then you can replicate these little guys at home, like I did!

 

Ingredients for the Risotto:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cups uncooked Arborio rice
• 6 cups chicken broth
• ½ cup of  Pino Grigio
• ¾  cup crumbled gorgonzola cheese
• 4  beaten eggs (2 for risotto + 2 for breading)
• 1 ½  cups of browned Italian sausage
• 2 cups of panko breadcrumbs
• 3 cups of canola oil for frying

How to Make the Risotto:

1. Heat the olive oil in a medium saucepan over medium heat.
2. Add chopped onion and cook until soft.
3. Add the 2 cups of rice all at once, add the wine, stir and simmer for a few minutes.
4. Add the broth, 1/2 cup at a time, stirring the rice until the broth has been absorbed between each addition.
5. In large sauté pan on medium heat, brown the sausage and transfer to a paper towel- lined plate.
6. Once the risotto is cooked and creamy, remove from heat, add the gorgonzola cheese and stir to incorporate.
7. Transfer the risotto to a large bowl, add the sausage to rice, add the beaten eggs, and mix well.
8. Allow mixture to cool.
9. Refrigerate until ready to use. Cold risotto will be easier to handle when shaping the arancini     
   
   
    To shape the Arancini, you'll need: 
   
   
   Ingredients: 
   2 egg, beaten 
   2 cups panko breadcrumbs ( or more) 
   1 cup of smoked almonds (crushed)
   cooking oil (vegetable or canola)

Method for shaping Arancini:

1. Beat the eggs in a medium bowl.
2. Add the breadcrumb/almond mixture to a large plate.
3. Line a large tray with paper towels.
4. Remove risotto from the fridge. Place 1/2 cup of rice in the palm of your hand and shape into a cup.
5. Roll the arancino in the beaten eggs and then in roll in the breadcrumbs.
6. Set on the tray.
7. Continue to make the arancini using this method until all the risotto has been used.
8. Heat the oil on medium high in a large fry pan
9. Carefully drop the arancini in the oil and turn to fry all sides.
10. Return to a paper towel-lined tray to absorb any oil.       
11. There should be 16-18 arancini

Spicy Fig & Chocolate Tart w Walnut Pretzel Crust

CRUST: 1 1/2 cup mini pretzels (pulsed to large crumbs in food processor)
2/3  cup almonds (pulsed to large crumbs in food processor)
2 tablespoons of sugar

Crust is ready to bake in the oven

1/2 teaspoon ground cinnamon
1/2 teaspoon of espresso granules
5 tablespoons unsalted butter (melted)

FILLING:

1 cup whipping cream
1/2 cup whole milk
10 ounces semi sweet chocolate morsels
6-7 mission figs (stems removed and pulsed in food processor to form a thick paste)
2 large eggs (beaten, room temperature)
1 tablespoon of espresso (finely ground)
1 teaspoon ground cinnamon
1/2 teaspoon extra fine sea salt

 DIRECTIONS:

Melt chocolate into the cream

1.) Preheat oven to 375 degrees and organize all ingredients in appropriate measures
2.) Pulse pretzels and almonds in a food processor. Add sugar, cinnamon, 1/2 teaspoon of espresso granules and butter, then pulse a few times.
3.) Press the pretzel-almond crumb mixture into either a 9 inch tart tin, or 6 small individual tart dishes. You can use the bottom of a glass to press the crumbs firmly to the bottom and a half inch up the sides.
4.) Bake the crust for 10-12 minutes (375 degrees),  and remove from the oven to cool while you make your filling.  Turn oven down to 325 degrees.
5.) Pulse figs in a food processor until they form a thick paste.
6.)  In a medium saucepan, heat the heavy cream and the milk until it simmers
7.)  Once it simmers, remove from heat and stir in the chocolate bits, along with the cinnamon, and salt.
8.)  Stir in the fig paste, and the espresso granules, and continue to stir until the fig has loosened up and is fully incorporated with little or, no lumps.
9.) Add  a couple tablespoon of the hot chocolate mixture to the beaten eggs to temper the eggs so they do not scramble when added to the chocolate.
10.)  Add egg mixture to the chocolate mixture and stir to thoroughly incorporate. (about one minute.)
11.)  Fill your prepared, baked crust, or individual dishes with the filling mixture. Bake the tart(s) for 15-20 minutes, depending on your oven. If the tart(s) begin to show signs of bubbles or cracks on top, quickly remove them from the oven, as this is a sign of an over- cooked tart.

Remove from the oven and allow to cool for at least 15-20 minutes. Serve warm from the oven, or chilled.
Garnish with whipped cream or fig (optional)

Mocha Fig Truffles with a Smoked Almond Coat

An elegant treat that's easy to whip up!

Who doesn't love little chocolate treats? Plus, they are the perfect little sweet-treat for entertaining. Using a version of the recipe from when I made my spicy chocolate fig tart, I made some truffles, instead of a whole tart.

You can add a little rum, or Frangelico, to the chocolate for a little kick!  We, Italians, like our rum around Christmas time! Boccoconi!!  (Little kisses)

 FILLING:

1 cup whipping cream
1/2 cup whole milk
10 ounces semi sweet chocolate morsels
6-7 mission figs (stems removed and pulsed in food processor to form a thick paste)
2 large eggs (beaten, room temperature)
1 tablespoon of espresso (finely ground)
1 teaspoon ground cinnamon
1/2 teaspoon extra fine sea salt

COATING: 

1 1/2 cups of smoked almonds (crushed)


PREPARATION:

 1.) Pulse figs in a food processor until they form a thick paste.
2.)  In a medium saucepan, heat the heavy cream and the milk until it simmers
3.)  Once it simmers, remove from heat and stir in the chocolate bits, along with the cinnamon, and salt.
4.)  Stir in the fig paste, and the espresso granules, and continue to stir until the fig has loosened up and is fully incorporated with little or, no lumps.
5.) Add  a couple tablespoon of the hot chocolate mixture to the beaten eggs to temper the eggs so they do not scramble when added to the chocolate.
6.)  Add the tempered egg mixture to the chocolate mixture and stir to thoroughly incorporate. (about one minute.)
7.)  Fill a baking dish with the filling mixture. Bake for 15-20 minutes, depending on your oven. If the top begins to show signs of bubbles or cracks on top, quickly remove from the oven, as this is a sign it's over- cooked
8.)Remove from the oven and allow to cool for at least 30 minutes.

9.) Refrigerate for at least 2 hours (overnight is ideal)

10.) With a melon-baller, scoop out small balls and quickly roll.  Repeat this step until all the truffle mixture is gone.

11.) Roll the truffle balls in the crushed smoked almonds.

Polenta Gnocchi with Prawns and Cherry Tomato/ Sherry Wine Marinara

Cauliflower & Penne Puttanesca

A twist on the classic recipe!

 INGREDIENTS:

• 1 Pound of fresh cauliflower (chopped into bite size pieces and steamed)
• 3 tablespoons olive oil
• 4 cloves garlic, (minced, or pushed through a garlic press)
• 3 or more anchovy fillets
• 1 28-ounce can of diced plum tomatoes
• ¼ pound of pancetta, or bacon (cut into ½ inch lardons “pieces”)
• ½ cup pitted calamata olives (rough chopped)
• ½ cup of pitted Sicilian green olives (rough chopped)
• 3 tablespoons capers
• Crushed red pepper flakes to taste
• ¼ teaspoon of sea salt
• 6 or 7 torn basil leaves

Heirloom tomato from my garden

• 1 pound penne rigate pasta
• Chopped fresh parsley, optional


DIRECTIONS:

1. Steam the chopped cauliflower using a mesh steamer and set aside

2. In a large skillet with one tablespoon of olive oil, fry the pancetta (or, bacon) on medium heat until crispy. Remove pancetta and transfer to a paper towel-lined plate.

3. In the same skillet you fried the pancetta, add remaining two tablespoons of olive oil and garlic, (on medium heat). Add the anchovy fillets, and using a wooden spoon, break them up until they melt into a paste (may use anchovy paste if you can't find fillets). Push this paste around the pan and add the cauliflower, capers, pancetta, and olives to the mix. Toss thoroughly so all the flavors marry. A light sauté before adding the tomatoes to the mix infuses these flavors into the cauliflower.

 4. Add diced tomatoes (with tomato liquid) to the skillet mixture, and the salt. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and tomatoes becomes a smother consistency, (about 10 minutes). Stir in red pepper flakes and the torn basil leaves, and continue to simmer about 5 minutes.

5. While the sauce is simmering, bring pot of water to boil, and salt it. Cook pasta, stirring occasionally, until pasta is el dente. Drain quickly and toss with sauce and, add ¼ cup of Pecorino Romano grated cheese  (or, more if desired) and toss again. Garnish with parsley and basil leaves, if you like.

Pane de Antipasti

If you grew up in my neck of the woods, (one of the most densely Italo-American populated  areas of America) you would know that antipasti breads, or sausage, or spinach, etc..., are as ubiquitous as pizza. They show up at every birthday, Christening, graduation, etc., and sometimes for no special occasion at all! It is a comfort food to us that we grew up on and when I make this bread, it makes me feel like I am home. Here is just one: This one is a corda (or, cord) because it has been braided up the top.)

Ingredients: escarole, pickled hot cherry peppers, artichoke, salame, Sicilian green olives, provolone cheese, Parmigiano Reggiano cheese, garlic, breadcrumbs, olive oil, pizza dough, egg white, semolina flour for dusting.