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Arancini

Arancini

Ingredients:

1 Cup short grain rice
2 cups chicken broth
1/2 pound ground meat
1 small onion diced fine
1 cup pecorino romano cheese
3 cups marinara sauce
1/4 cup baby tiny peas (frozen or canned)
1/2 pound mozzarella cheese cut in small cubes
4 large eggs
2 cups seasoned bread crumbs

Directions:
Cook rice in chicken broth until al dente, cooking it risotto style is preferred, discard any unabsorbed liquid, rice should be firm. Cool rice. Sauté onion in olive oil until translucent, add ground beef(chicken or pork is also a good substitute) and brown. Drain fat and add 1/4 cup marinara sauce, cook 2-3 minutes and add peas. When rice is mostly cooled, add 1 egg, 1/3-1/2 cup of Romano cheese, and enough marinara sauce to make it light red in color but the rice must not be loose. Using an oiled ice cream scoop or the palm of your hands(wet them with a little water to prevent rice from sticking) pick up rice and make a divot in the center, fill with meat mixture and add a cube of cheese. Place more rice on top and roll into a ball, roll in egg and then breadcrumbs. Deep fry at 350 degrees until cooked thoroughly and deep brown. Plate the Orancini, top with marinara sauce and sprinkle with cheese.

Sausage and hot pepper stuffed bread recipe

Ingredients:
1 pound bread or pizza dough
1/2 pound hot sausage loose
1 small jar of hot peppers packed in oil
1/4 cup pecorino romano cheese
Extra virgin olive oil

Directions:
Let dough rise and punch it down. Roll it to form rectangle and oil dough. Sauté sausage and peppers, add salt and black pepper. Spread over dough and sprinkle with cheese. Roll lengthwise and let it rise again. Place in a 400-degree oven until brown, making sure bottom is crisp brown. Slice on a bias and serve with sauce for dipping if desired.

Zuccini Alla Domenica

Ingredients:
4 small zucchini halved and sliced
1 small onion diced
2 potatoes peeled and diced
1 can crushed tomatoes
1 large can tomato paste
1 can peas, do not strain
1 tablespoon sugar
8 large eggs
1 pound Ditalini macaroni
chopped fresh basil
chopped fresh parsley
Extra virgin olive oil
water
Pecorino romano cheese

Directions:
Sauté diced onion in olive oil until translucent. add tomato paste and two cans of water using can from paste. Stir very well and add crushed tomato's. Add up to 1 can of water depending on desired thickness using crushed tomato can. Add potatoes, basil, parsley, salt and pepper and sugar. Simmer on med-low heat for about an hour stirring frequently. Break eggs on top of sauce around edges, they will sink to bottom but do not stir once eggs are added. Let eggs poach about twenty minutes and add peas along with the liquid in the can. Boil water and cook macaroni until al-dente.

Put a serving of ditalini in soup bowl and ladle Zucchini Alla Domenica over the top to fill bowl. Sprinkle with pecorino romano cheese.

Braciole

Ingredients:
1 round steak, pounded out
2 large eggs, hard boiled
Chopped fresh basil
chopped fresh parsley
1/3 cup bread crumbs, seasoned
1/4 cup extra virgin olive oil

Directions:
Lay out braciole meat and season with salt and pepper. Coat with olive oil, spread breadcrumbs evenly over meat.
Spread chopped egg over meat, sprinkle with basil and parsley. Roll lengthwise and tie with butchers twine. Sauté in extra virgin olive oil and put in a 350 degree oven until meat is cooked(about 15 min).

Variation:
Add spinach, salami or browned ground beef.
For personal size braciole's use thick sliced roast beef from the deli counter at the supermarket and prepare the same way. Sauté in oil and skip the oven baking.