Episode #208 - Risotto Croquettes (Arancini di Riso)
and it can be extremely pleasurable if applied wisely to your food!
Learn how to work with your leftovers, use you freezer, your fridge, and a good set of tupperware; it will make your tomorrow easier.
Lunch boxes, a meal on the run, or simply an evening that you cannot/don't want to be bothered with too much time to spend at the stove.
As promised we gang-shot an evening episode, turning last night risotto into delicious Croquettes.
Just in case you would
like to try this recipe, but you do no have leftovers
to recycle, simply cook 1 cup of white rice, let it
cool off, then follow each step as if....Just keep in
mind that you might want a bit more generous when it
comes to adding salt and pepper. If you are working
the left overs your risotto is already well seasoned,
but if you are working with white rice well, its
taste is...how to describe it....flat...
Risotto Croquettes
Serves: 6-8
Prep Time: 20
Cooking Time: 10-15
Goes well with...
As an appetizer, with a salad, or as a warm bite for
a wine tasting evening....
Tips... if you intend to serve it to your kids, slice
the croquette in halves before you do so...they will
cool off quicker.
2 Cups of leftover risotto, cold from the fridge.
3 Eggs
1/3 Cup of freshly grated Parmesan cheese
½ Cup of ham
½ Cup of Mozzarella Cheese
1 handful of fresh Parsley
1 Cup all purpose flour
Breadcrumbs
Canola or vegetable oil
Separate 1 egg yolk.
Chop the ham and the mozzarella in very small pieces.
Wash the Parsley and chop it fine.
Episode #202 - Veal Rolls (Involtini) and Caponata; Special Guest, Aunt Laura
let us introduce you to Aunt Laura.
Laura is Gabriele's aunt,
and she's the one usually in charge of cooking for
the big family events...she has it in her.
She is an excellent cook, a great entertainer and a
superb host.
Enough said, today's menu is:
Veal Rolls with Ham and Emmenthal cheese and
a traditional Caponata (Vegetable Stew)
Veal and
Prosciutto Rolls.
Serves - 4
Prep Time - 30 min
Cook Time - 45 min / 1 hour
Ingredients:
- 1 Lb Veal Cutlets pounded thin (count two per
serving)
- 1/2 Lb Ham
- 1/4 Lb Emmenthal Cheese, cut in 8 small cubes
(about 3/4 inch)
- 1/2 glass of lemon juice or dry white wine at room
temperature
- 1/2 glass of milk
- Salt, Pepper, Olive Oil