The Best of Fine Cooking — Real Italian 2017

appetizersappetizers

arancini

If you have any of the delicious risotto

from the recipe on p. 72 left over, these

classic Italian mozzarella-stuffed fried

rice balls are a tasty way to use it up.

Yields about 15

2 cups cold leftover risotto

(see recipe on p. 72)

1 large egg

2 cups fine fresh breadcrumbs

5 oz. fresh mozzarella, cut into 3/4-inch cubes

6 cups vegetable oil, for frying

Kosher salt

Stir together the risotto and egg until thor-

oughly combined. Put the breadcrumbs in a

shallow bowl. Roll a small handful of risotto

into a ball about 11/2 inches in diameter, gently

push a cube of mozzarella into the center,

and reshape the ball, covering the cheese

completely. Coat in the breadcrumbs and

transfer to a plate. Repeat until all of the

risotto is used.

Pour the vegetable oil into a 3-quart

saucepan and heat to 350°F over medium-

high heat.

Working in batches of 5 or 6, fry the

arancini, turning occasionally, until browned

and heated through, about 4 minutes.

Transfer to a plate lined with paper towels to

drain. Sprinkle with salt and serve.

bruschetta with fig and

walnut anchoiade

All of the topping ingredients should be cut into small,

manageable pieces. More topping may fall off this way, but it

will be easier to eat. Serves 8 to 10; yields about 3/4 cup topping

FoR THe bRuSCHeTTA

extra-virgin olive oil as

needed, about 1/2 cup

1 lb. rustic country bread or

crusty baguette, sliced 1/2 inch

thick (cut baguettes on the

diagonal)

1 to 2 cloves garlic, peeled and

halved (optional)

FoR THe ToPPinG

3 oz. dried figs (about 8),

stems removed, flesh

coarsely chopped

1 oz. (1/4 cup) shelled walnut

halves

8 to 10 oil-packed

anchovy fillets

3 cloves garlic

Kosher salt

1/4 cup extra-virgin olive oil

2 tsp. Cognac

Freshly ground black pepper

Shavings of Parmigiano-

Reggiano or Grana Padano

(shaved with a vegetable

peeler), for garnish

MAKe THe bRuSCHeTTA

Coat one or two rimmed baking

sheets with olive oil and set the

bread slices on top in a single

layer. Brush the tops with a little

more oil and set aside until you’re

ready to grill.

Light a charcoal fire and heat

it until you can hold your hand

above the grate for no more

than 2 seconds or heat a gas grill

to medium high. grill the bread

until one side has dark grill marks

or is a deep golden brown all over

and then turn to toast the other

side. As soon as the slices are

done, rub with the cut side of the

garlic, if using, and drizzle with

more oil.

MAKe THe ToPPinG

Put the figs, walnuts, anchovies,

garlic, and 1/4 tsp. salt in a food

processor. Process until finely

chopped. Add the olive oil,

Cognac, and a few twists of

pepper and process again to

make a somewhat coarse paste.

Taste and adjust the sea-

sonings, if necessary. Spread

the anchoiade on the grilled

bread and top with a few of the

cheese shavings.

32 ReAL ITALIAn 2017