Arancini (Fried Risotto Balls)
Yield: 20 arancini
2 cups Carnaroli or Arborio rice
4 ounces yellow onion, finely diced
10 cups lightly salted water
6 tablespoons unsalted butter, cubed
Zest of 1 lemon
¾ cup freshly-grated Parmigiano Reggiano
2 ounces fresh mozzarella, cut into 20 ½-inch dice
1 cup flour
1 egg, beaten
¼ cup panko breadcrumbs, passed through a sieve
1 cup extra virgin olive oil, plus more as needed
Salt, to taste
1/2 cup meatsauce optional
Bring a large pot with the 10 cups of water to a boil, and line a baking sheet with parchment
paper.
Place a saucepan over medium heat, and add a drizzle of extra virgin olive oil. Add the diced
onions to the pan and cook until they become tender. When the onions are translucent, add the
rice and toast the grains, making sure to coat them with the oil and mixing for 5 minutes. Using a
large ladle, add 1 cup of hot water until the rice is just covered, stirring continuously until the water
is just above the surface of the rice, keeping the liquid at a consistent boil. Repeat this process
until you have added all the water and the risotto is cooked through.
When the risotto is al dente, stir in the cubed butter, lemon zest, and grated Parmigiano Reggiano
until all ingredients are thoroughly incorporated. Season with salt, to taste.
Remove the pan from the heat and spread the risotto on the baking sheet lined with parchment
paper to allow it to cool. Once it has cooled, roll portions of the risotto in your hands to form balls
of about 4 ounces, and stuff each one with a piece of mozzarella sealing any holes. (at this time
add a small amount of meatsauce if desired)
Place the flour, beaten egg, and breadcrumbs in separate bowls. Coat one risotto ball first with
the flour, then with the egg, and finally with the breadcrumbs, then place it back on the baking
sheet lined with parchment paper. Repeat this process until all the risotto balls have been coated
thoroughly.
In a large, heavy-bottomed skillet, heat 1 cup of extra virgin olive oil until it is almost smoking.
Cook the arancini in the oil until they become golden brown all over. Remove each rice ball to a
plate lined with paper towels to drain. Serve warm, topped with a sprinkling of grated Parmigiano
Reggiano.
Fettuccini alla Carbonara
4 to 6 servings
Ingredients
1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces pancetta or slab bacon, cubed or sliced into small strips
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped
Directions
Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready
when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture,
so that the heat of the pasta cooks the raw eggs in the sauce.
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until
tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the
starchy cooking water to use in the sauce if you wish.
Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for
about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and
saute for less than 1 minute to soften.
Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon
fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps.
Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly
until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not
happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired
consistency. Season the carbonara with several turns of freshly ground black pepper and taste for
salt. Mound the sFettuccini carbonara into warm serving bowls and garnish with chopped parsley
Roman Ricotta Cheesecake with Candied Fruit
Ingredients
2 pounds ricotta cheese
2/3 cup white sugar
1/3 cup all-purpose flour
6 eggs
1/2 cup candied fruit
2 teaspoons orange zest
2 teaspoons vanilla extract
1/8 teaspoon salt
Directions
Preheat oven to 300 degrees F (150 degrees C). Set rack in the middle
of the oven. Butter and flour a 9 1/2 inch springform pan, and tap out
excess flour.
Place the ricotta in a large mixing bowl, and stir it as smooth as possible
with a rubber spatula. Stir the sugar and flour together thoroughly into the
ricotta. Stir in the eggs 1 at a time. Blend in the vanilla, candied fruit,
orange zest, and salt. Pour batter into the prepared pan.
Bake in the center of the oven for about 1 1/4 to 1 1/2 hours, until a light
golden color. Make sure the center is fairly firm, and the point of a sharp
knife inserted in the center comes out clean. Cool on a wire rack. It will
sink slightly as it cools. Cover, and chill till serving time.
Zappone's Italian Bistro & Catering
1652 N. Higley Rd, Gilbert, AZ 85234
480-218-2338
www.zapponesbistro.com
