https://food-heritage-archives.com/2020/08/22/gnocchi/
- Make gnocchi
- In a pan melt butter, add cream, let reduce.
- Add fontina, let melt
- Add gnocchi, top with nutmeg and S&P
https://food-heritage-archives.com/2020/08/22/gnocchi/
Lengthy description under recipe
Makes 2 large pizzas
I have a post in the how-to section just about my adoration for pizza stones.
Pizza is used throughout the world including Flammkuchen and flatbreads.
Italy has created very strict rules on certain types of pizza, including Pizza Napoletana (Neapolitan), and you can check out the official rules here: https://www.pizzanapoletana.org/public/pdf/disciplinare%202008%20UK.pdf
Pizza variations are endless, and you could probably cook a different pizza for every week of your life by browsing all the variations throughout the world. My favorite ways to make pizza are:
BBQ Sauce: Brisket, mozzarella, onions
Horseradish Sauce: mozzarella, pastrami, pickles
Queso: chicken, ground beef or chorizo, tomatoes
This is a stuffed veal cutlet with prosciutto and fontina. It is basically an Italian cordon bleu.
https://food-heritage-archives.com/2020/08/22/gnocchi/
Gnocchi is a very simple potato pasta.
More information about Arancini and possible variations is under recipe as always.
Classic Sicilian Arancini – Steps: Risotto, Meat Sauce, and Breading
Arancini is stuffed risotto, classically with a ragù sauce, then battered and deep or pan fried.
Risotto – make sure is it thick and the liquid is absorbed properly for shaping https://food-heritage-archives.com/2020/08/10/risotto/
Meat Sauce
Breading – dip in flour, eggs, and breadcrumbs of choice.
Frying
Serving – It goes great with tomato sauce and some arugula. You can top with crispy bacon and mozzarella or try multiple cheeses to find your favorite.
More About Arancini, and variations
Arancini has been around for at least 1,000 years, so there have been many variations throughout the years, a very classic Italian way is this Sicilian style. Although most arancini you find in recipes or restaurants is strictly cheese-based, it traditionally has meat, and cheese is optional.
Good variations to do will be to actually add cheeses inside, such as half a small marinated mozzarella ball, or fontina.
A good option for the meat is pancetta or pork jowl, or, chicharrones or cracklings.
There are thousands of ways to prepare and use risotto, but I will go into detail at the under the recipe as always.
Risotto Bianco – the most basic risotto.
Steps
More About Risotto
As I stated before, risotto possibilities are endless. Once you have this basic risotto down, you can branch out and do a milanese (which is just adding saffron) use beef stock, add mushrooms, top with pesto; really anything.
My favorite additions: sautée bell peppers or celery with the onions, add crushed tomatoes to stock, top with chicken and/or balsamic reduction.
About the rice: The reason risotto recipes call for certain types of rice is because of their starch content. The creaminess of the end product comes from the rice even before the added butter and parm.
A favorite thing of mine is to make the risotto bianco and then make arancini (fried rice balls) with the leftovers. A post for that will be ready by 08/13 with a link in this spot.
Interesting Fact: During the regime of Mussolini, the wheat and semolina imports to Italy were seen as damaging to self-sufficiency, and the solution was rice. It could be produced domestically, and although the campaign for rice was not fully successful, the many recipes for risotto and free rice given to the people made it more well-known.
Now risotto is a popular Italian dish, with the Croatians and others taking a liking to squid ink risotto among other variants.
More info on carbonara at bottom
The recipe to make it is quick and easy
Carbonara is a traditional Roman pasta dish. The type of pork to make it genuine is guanciale (cheek) or pancetta (pork belly). If you have trouble finding guanciale, look for pork jowl or just use bacon.
I use spinach in preference to the standard peas but both are fine options.