CACIOCAVALLO RECIPES RECIPES

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ARANCINI BALLS RECIPE | JAMIE OLIVER RICE RECIPES



Arancini balls recipe | Jamie Oliver rice recipes image

You can always use leftover risotto – just start the recipe from step 6

Yield 16

Number Of Ingredients 22

2 onions
70 g Parmesan cheese
1 lemon
30 g unsalted butter
olive oil
500 g risotto rice
1 big pinch of saffron
175 ml dry Italian white wine
2 litres hot organic vegetable stock
1 litre vegetable oil for frying
100 g shelled pistachios
½ a bunch of fresh oregano (15g)
1 x 150 g ball of mozzarella cheese
100 g caciocavallo cheese
150 g semi-dried tomatoes
150 g plain flour
3 large free-range eggs
300 g fine dried breadcrumbs
3 cloves of garlic
1 fresh red chilli
½ a bunch of fresh basil (15g)
1 x 400g tin of quality plum tomatoes

Steps:

    1. Peel and finely chop the onions, finely grate the Parmesan, and zest the lemon.
    2. Place the butter in a large pan over a low heat with a drizzle of olive oil, add the onions and cook for 15 minutes, or until soft but not coloured.
    3. Turn the heat up to medium, pour in the risotto rice and stir for a few minutes, to ensure every grain is coated, then add the saffron and stir well.
    4. Pour in the wine and let it bubble away for a couple of minutes, stirring regularly. Start ladling in the stock bit by bit, stirring it through the rice and allowing each ladleful to become absorbed before adding the next. Continue until the rice is cooked through – about 15 to 20 minutes.
    5. Stir in the grated Parmesan and a squeeze of lemon juice, then leave to cool while you make the filling.
    6. Place the pistachios in a bowl and cover with boiling water. Set aside for 20 minutes, then drain and remove the skins; this gives your filling a better colour and smoother texture.
    7. Chop the pistachios, mozzarella, caciocavallo cheese, and the tomatoes, then combine with the oregano and lemon zest. Season to taste with sea salt and black pepper.
    8. To form the arancini, scoop a portion of the cooled risotto into your hand. Spoon 1 tablespoon of the filling mixture into the centre and wrap the risotto around it to seal completely. Repeat with the remaining risotto and filling.
    9. For the pane, place the flour, beaten eggs and breadcrumbs into separate shallow bowls. Carefully dip each arancini ball into the flour, shaking off any excess, then the egg, and finally the crumbs, ensuring the rice is completely coated. Set aside.
    10. To make the arrabbiata sauce, peel and finely slice the garlic, finely slice the chilli and pick the basil, finely chopping the stalks.
    11. Place the garlic, chilli and basil stalks in a pan over a medium heat with a splash of olive oil and fry for 2 minutes. Pour in the tomatoes, season and cook for 10 minutes over a medium-low heat. Transfer to a blender and blitz until smooth.
    12. Pour the vegetable oil into a deep, heavy-bottomed saucepan and place over a high heat. To test the oil is ready, drop in a few breadcrumbs – if they sizzle and float, it is ready.
    13. Carefully lower in the arancini with a slotted spoon, in batches of four, and deep-fry for 8 minutes, or until golden and crispy. Transfer to a double layer of kitchen paper to drain.
    14. Delicious served with fried capers, fresh oregano and basil leaves, grated Parmesan and the punchy arrabbiata sauce for dunking.

Nutrition Facts : Calories 549 calories, FatContent 34.4 g fat, SaturatedFatContent 7.7 g saturated fat, ProteinContent 14.9 g protein, CarbohydrateContent 44.2 g carbohydrate, SugarContent 2.9 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

EGGPLANT PARMIGIANA - ITALIAN RECIPES BY GIALLOZAFFERANO



Eggplant parmigiana - Italian recipes by GialloZafferano image

Eggplant parmigiana, one of the most famous and beloved Italian recipes, is especially common in southern Italy, where many delicious variations are prepared!

Provided by GialloZafferano

Total Time 140 minutes

Prep Time 40 minutes

Cook Time 100 minutes

Yield 8

Number Of Ingredients 11

Black eggplants 3.3 lbs
Tomato puree 6 cups
Fior di latte mozzarella cheese 1.1 lbs
Parmigiano Reggiano DOP cheese 1.3 cups
Yellow onions 1
Extra virgin olive oil to taste
Black pepper to taste
Basil several leaves
Fine salt to taste
Peanut seed oil for frying the eggplant to taste
Coarse salt for purging the eggplant 1 ¼ oz

Steps:

  • To prepare the eggplant parmigiana , start by washing and drying the eggplant 1 . Then with a knife remove the stem 2 and slice the eggplant lengthwise with a vegetable slicer, or alternatively with a knife, to obtain slices about 1/8' (4-5 mm) thick 3 .  
  • As you place the slices inside a colander, sprinkle them with a very small amount of coarse salt between the layers, well distributed (you can also use a little fine salt); continue this way until you finish it all 4 . On top of the eggplants, place a plate with a weight on it to let the eggplants purge the excess water and slightly bitter taste, the enemy of fried food. Leave it like this for at least 1 hour. Remember to rinse the slices well under running water, one by one if necessary, to remove the salt and pat them dry before use. In the meantime, slice and cut the fiordilatte cheese into strips, after which you will have very small cubes. If you don't have another colander, you can place them on a very clean cloth 5 . In the meantime, make the sauce. In a large saucepan pour a drizzle of extra virgin olive oil and add the chopped onion, stir often so as not to burn it and let it brown for a couple of minutes 6 .  
  • Then add the tomato puree 7 and a little water, the salt 8   and let it simmer for 45 minutes. When finished cooking do not forget to add the basil leaves by hand 9 .  
  • Heat plenty of vegetable oil and in the meantime rinse the portion of eggplant that you are going to fry 10 and dry it with oil blotting paper: always proceed a little at a time so they do not darken 11 . Fry a few slices at a time 12 in boiling oil at 340° F (170° C).   
  • After cooking 2-3 minutes, drain on absorbent paper 13 ; do the same with all the others. At this point you should have everything you need, so move on to putting it together. Cover the bottom of an 8 x 12" (20x30cm) baking dish with a little sauce 14 , then make the first layer by arranging the eggplant slices horizontally 15 .  
  • Grate some black pepper, sprinkle with parmesan cheese 16 and pour some cubes of fiordilatte cheese, distributing them evenly 17 . And finally pour on a little more sauce, just enough to color the inside 18 .  
  • Repeat the same procedure this time by arranging the eggplant slices on top 19 ; continue this way to make the layers by inverting the direction of the slices each time 20 . Between layers, remember to press gently with the palms of your hands in order to compact them. On the last layer pour the remaining tomato puree 21 ,   
  • the cubes of fiordilatte and parmesan cheese 22 . Now it's time to bake your eggplant parmigiana in a hot oven at 400° F (200° C) for 40 minutes 23 . Once ready, let it cool a few minutes before serving 24 .  

Nutrition Facts : Calories 562 kcal, CarbohydrateContent 10.4 g, SugarContent 10.4 g, FatContent 47.9 g, SaturatedFatContent 16.26 g, FiberContent 6.7 g, CholesterolContent 46 g, SodiumContent 918 g

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