Antipasti di vedure

Four different antipasti tonight. Take three zucchini, one melanzana and four portabello mushrooms, thinly slice (3mm-5mm),  brush on both sides with olive oil infused with parsley and garlic and then grill on a very hot pan. The melanaza was grilled and dressed with more chili.  The whole effort took about an hour while listening to the radio. Easily enough for four.

The mozzarella di bufala was marinated in olive oil, basil and chili for an hour or two and served with some very sweet tomatoes. Dress with chopped herbs and more olive oil.

Arancini

Arancini are a Sicilian invention – fried balls of risotto rice, filled with ham and cheese, or meat sauce and peas, even aubergines or mushrooms. In this case, I have done a classic version with white risotto (no onion) stuffed with ragù and provolone piccante, dipped in egg, flour and breadcrumbs (pangrattato) and fried in vegetable oil. Let’s face it – this is cheese, meat sauce, encased in a cheesy risotto, which is then deep fried. Ace. The downside is the use of hot oil – be careful with this. Don’t get the oil on and go upstairs to play PGA golf with your mates only to be disturbed by the Fire Brigade an hour later with your kitchen burning down (Bristol, 1995).

Arancino (Arancini)

First make the  risotto as it will need to cool down to room temperature. Get the rice in a pan and cook it in olive oil – without onion or wine. Use a good vegetable stock. Finish with a cup or two of grated Parmigiano-Reggiano and set aside. Push it down an inch thick onto a tray so it can cool quicker.

Follow the ragù recipe here.

Lay out your coatings –  whisk three or four eggs in a bowl, a plate of unseasoned flour and a deep bowl of breadcrumbs.

Also your lay out your risotto, ragù and some small cubes of provolone piccante.

Get a saucepan of oil – on a medium heat (around 170 degrees), filled no more than one-third with vegetable oil.

Each arancino should be about the size of a small clementine.  Mine turned out all shapes and sizes.

So…

Wet your hands, and take a scoop of the risotto in one hand and push it 1.5cm flat. In the centre, being careful not to break through the mixture, add in a teaspoon or two of the ragu and a cube of the provolone. Close up the sides into a ball and dip into the egg, the flour, the egg and then the breadcrumbs. Make in batches of three/four and then fry for 4-5 minutes turning them to ensure a crispy coating. You will have to wash your hands between batches to keep everything clean. I always make a right mess, but I don’t really care about these things. You can eat these right away but they are also excellent cold.