Chapter 16 : Sicily

Italian food is hardly unheard of in the U.S.. Still, I found no shortage of interesting and distinctly unfamiliar recipes from it. While I couldn't try Vastedda Palermitada (a veal spleen sandwich that is popular as a street food) Arincini is a unique use for leftover risotto, deep fried and stuff with mozzarella.

Arancini

Prep Time: 15 minutes

Cooking Time: 1 1/2 hours

Serves: 3-4

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

1 clove garlic, minced

1 cup arborio rice

1/2 cup dry white wine

2 1/2 cups chicken stock

1/2 cup frozen peas

2 ounces finely chopped ham

salt and pepper to taste

1/2 cup finely grated Parmesan cheese

1 egg, beaten

1 egg

1 tbsp milk

4 ounces mozzarella cheese, cut into 3/4 inch cubes

1/2 cup flour

1 cup dry bread crumbs

canola oil for deep frying

Cooking:

In a large saucepan, heat the olive oil. Add the onion and garlic, and stir until onions are translucent, but not browned.

Seperately, heat the chicken stock to a near simmer.

To the onion/garlic mixture, add the rice, and cook stirring for two minutes. Stir in the white wine, and cook, stirring, until liquid has evaporated.

Now add the chicken stock, 1/3 cup at a time, cooking until it's evaporated before adding another.

When the last of the chicken stock has evaporated, add the peas and ham. Transfer to a bowl, and add pepper and salt, and add the Parmesan cheese, and the beaten egg.

Set up two bowls, one with the remaining egg and milk whisked together, and another with the bread crumbs.

Form the risotto into balls, each with a piece of mozzarella in the center, and roll first in the egg/milk mixture, and then with the bread crumbs.

Heat canola oil to 350, and deep fry until golden brown. Keep finished arancini in an oven on low while the rest get deep fried. Serve with marinara sauce.