When you think about the cuisine of Italy, all we can think of is pizza, pasta and probably gelato. No doubt, Italy is famous for these delicious dishes which are popular across the globe (for a reason). However, we often miss out on many underrated and delightful dishes because we don’t explore Italian cuisine beyond pizza. To make amends, we have brought two of the most classic dishes that every Italian family swears by. Try these recipes out and let us know if you finally found something except pizza that Italy has to offer!
Italian Rice Balls/ Arancini Siciliani
Ingredients:
- 4 cups arborio rice
- 6 cups chicken broth
- ⅓ cup salted butter
- Pinch of saffron (optional)
- 1 teaspoon salt (for the rice)
- 1 egg
- 2 cups dried breadcrumbs
- 8 ounces mozzarella cheese
- Oil for frying (light flavoured olive oil or your preferred oil)
- 1 cup Parmesan cheese, finely grated
- 2 tablespoons olive oil
- ½ onion, finely chopped
- Pinch of freshly ground pepper
- Pinch of salt (for the meat sauce filling)
- ½ cup frozen peas (optional)
- 1 cup all-purpose flour
- 1 cup milk or water
- 1 small stick celery, finely diced
- ½ cup carrot, finely diced
- 2 garlic cloves, finely minced
- 8 ounces ground beef
- 8 ounces ground pork
- ¾ cup chopped pancetta or bacon
- ¼ cup red wine
- 2 cups tomato puree (passata)
- 1 tablespoon tomato paste
- ½ cup chicken broth
- 1 stalk fresh rosemary
Preparation:
- If using saffron strands, crush them with salt.
- Bring the chicken broth, butter, and saffron/salt mixture (or simply salt) to a boil in a big pot.
- Stir the rice into the boiling water and return to the boil.
- After it boils, lower the heat to the lowest setting, place a tight-fitting lid on it, and cook it for 15 minutes. Avoid the temptation to open the lid.
- Turn off the heat after the cooking time. Avoid opening the lid! Give the rice another ten minutes to sit. After this amount of time, the rice should be perfectly cooked, moist, and cohesive.
- Transfer the rice to a big, flat baking dish to cool. Add salt according to your taste.
- Once the mixture is at room temperature, add the grated Parmesan cheese.
- Heat the oil before adding the finely sliced onion, carrot, and celery. Sauté for a few minutes, until tender.
- Add the chopped garlic, pancetta or bacon, and ground meats when the veggies have softened. Stir and cook until the meat is browned and well broken up.
- Bring to a boil after adding the wine.
- Next, include everything else except the peas. Heat to a boil, then reduce heat and simmer gently for 1 hour, or until the sauce has reduced to about 4 cups and thickened.
- About 2 cups of meat sauce are needed for this dish. Prepare the chopped mozzarella cheese, cooled rice, and chilled meat sauce.
- To help form the balls easier, wet your hands. Using your cupped hand, flatten about a tablespoon of rice.
- Add a cube of cheese and a generous teaspoonful of meat. Pack the cube into the rice ball, ensuring no filling is visible. While you make the batter, keep it chilled.
- Whisk the flour, water or milk, and egg together in a large bowl. The batter should be thin. Spread the breadcrumbs on a large platter.
- Dip each rice ball in the batter. Ensure the batter covers every ball thoroughly. Roll the rice balls in breadcrumbs.
- Put your rice balls in the fridge for half an hour.
- Fill a saucepan or deep fryer with light-flavored olive oil that is at least 2 inches (5 cm) deep.
- Heat the oil over medium heat for approximately five minutes. A bread cube should sizzle and turn golden after 15 seconds or so.
- Fry the rice balls until golden brown. Using absorbent paper, drain. Serve hot.
Wild Mushroom & Truffle Gnocchi
Ingredients:
- 2¼ pounds russet potatoes
- 2 medium eggs
- 1¼ cups flour, sifted
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- Pinch of salt (for the sauce)
- Pinch of freshly ground pepper
- 1 splash white truffle oil
- ½ cup parmesan cheese, grated
- ¼ teaspoon salt (for the potato gnocchi)
- ¼ teaspoon pepper
- 1 pound wild mushroom mix
Instructions:
- Bring the potatoes to a boil until tender.
- Strain, peel, and run through the ricer while still hot.
- Put aside and allow it to cool completely (you can do this the day before).
- Make a "mountain" out of cooled riced potatoes on a board.
- Add salt, pepper, Parmesan, and sifted flour.
- Create a hole at the peak of the mountain, then place the eggs inside.
- Start by combining the eggs and potato until they are fully combined.
- Place a bowl or a slightly moist towel over it and let it sit for half an hour.
- Roll out the dough into quarter-diameter rolls that are two feet long.
- Cut into pieces that are ½ inch (1¼ cm).
- Place in a single layer with plenty of space in a plastic container after lightly dusting with flour.
- Store in the freezer until you're ready to cook. The gnocchi can be frozen and then put in zip-lock bags. You can freeze the gnocchi for up to a month.
- Add frozen gnocchi to boiling salted water, cover, and simmer until the water returns to a boil. Remove the lid and continue cooking for another two minutes, or until the gnocchi starts to float.
- Put the sauté pan over medium heat and, once hot, add the garlic slices and olive oil. Brown them slightly.
- Add the wild mushrooms and mix thoroughly. Cook the mushrooms over medium heat until they start to turn a light brown, tossing often.
- Add salt and pepper to taste. Splash some truffle oil on top. Give it a good toss.
- After tossing with the gnocchi, garnish as desired with shaved Parmigiano or chopped fresh Italian parsley.
