PUMPKIN & PARMESAN PUMPKIN & PARMESAN
ARANCINI WITH SALSA VERDEARANCINI WITH SALSA VERDE
MAKES 16MAKES 16
2211 // 22 cups (625ml) chicken stock cups (625ml) chicken stock
2 tbs olive oil2 tbs olive oil
1 onion, finely chopped1 onion, finely chopped
350g peeled Jap pumpkin, 350g peeled Jap pumpkin,
coarsely gratedcoarsely grated
3 garlic cloves, crushed3 garlic cloves, crushed
1 cup (220g) arborio or carnaroli rice1 cup (220g) arborio or carnaroli rice
(^33) // 44 cup (60g) finely grated parmesan cup (60g) finely grated parmesan
1 cup (150g) plain flour1 cup (150g) plain flour
2 eggs, lightly beaten2 eggs, lightly beaten
2 cups (140g) fresh breadcrumbs 2 cups (140g) fresh breadcrumbs
Sunflower oil, to deep-frySunflower oil, to deep-fry
Lemon wedges, to serveLemon wedges, to serve
SALSA VERDESALSA VERDE
(^11) // 22 bunch each mint and flat-leaf parsley, bunch each mint and flat-leaf parsley,
leaves pickedleaves picked
Finely grated zest of Finely grated zest of^11 // 22 a lemon a lemon
2 tsp red wine vinegar2 tsp red wine vinegar
2 tsp chopped capers, rinsed, drained2 tsp chopped capers, rinsed, drained
(^11) // 22 cup (125ml) extra virgin olive oil cup (125ml) extra virgin olive oil
Place stock in a saucepan over low heat Place stock in a saucepan over low heat
to heat through. to heat through.
To make the arancini, heat oil in a large, To make the arancini, heat oil in a large,
deep frypan over medium-high heat. deep frypan over medium-high heat.
Add onion, pumpkin and garlic, and cook, Add onion, pumpkin and garlic, and cook,
stirring occasionally, for 8 minutes or until stirring occasionally, for 8 minutes or until
pumpkin softens. Add rice and cook, pumpkin softens. Add rice and cook,
stirring, for 2 minutes or until rice is well stirring, for 2 minutes or until rice is well
@silviacolloca@silviacolloca @silviascucina@silviascucina
WE MAY BE SHIVERING WE MAY BE SHIVERING through winter, but already I’m dreaming of spring making
its entrance, heralding warmer weather and longer days, as well as a new-found boost
of energy that prompts us to get outside and soak up the sunlight and vitamin D.
For some of us, this is the time of year when we change over our wardrobe, switching
knitwear for floral cottons. Or when we renew our gym membership and challenge our
bodies, embracing the extraordinary outdoors lifestyle Australia provides.
Of course, the seasonal shift also inspires a change in our eating habits, swapping
sturdy soups and rustic stews for lighter delights. In Italy, we traditionally celebrate spring
with a scampagnata, a trip to the countryside (campagna), where an easy hike or a
leisurely horseback ride is followed by a sumptuous picnic full of seasonal produce. In the
recipes here, fragrant herbs take centre stage and elevate a humble fritter to new heights,
shiny baby zucchini crowned with their golden blossoms are turned into bruschetta, and
juicy, ruby strawberries meet their match in a luscious mascarpone cake batter.
They’re the perfect foods to make up an exquisite picnic hamper to celebrate spring
Down Under, with a touch of Italian flair. And if we’re talking flair, nothing mixes the
warmer weather with casual style better than a day sharing good food at the polo.
coated and heated through. Reduce heat
to low, add the hot stock and bring to to low, add the hot stock and bring to
a simmer. Cook, stirring occasionally, for a simmer. Cook, stirring occasionally, for
20 minutes or until the liquid is completely 20 minutes or until the liquid is completely
absorbed and the rice is tender. Stir absorbed and the rice is tender. Stir
through parmesan, season and spread through parmesan, season and spread
evenly over a baking tray. Chill for evenly over a baking tray. Chill for
45 minutes or until completely cooled.45 minutes or until completely cooled.
Place flour, egg and breadcrumbs in Place flour, egg and breadcrumbs in
separate shallow dishes. Using floured separate shallow dishes. Using floured
hands, roll 1 heaped tablespoon of the hands, roll 1 heaped tablespoon of the
cooled pumpkin mixture into a ball, then cooled pumpkin mixture into a ball, then
roll in flour, dusting off excess. Dip in roll in flour, dusting off excess. Dip in
egg, letting excess egg drip off, then roll egg, letting excess egg drip off, then roll
in breadcrumbs. Repeat with remaining in breadcrumbs. Repeat with remaining
pumpkin mixture. Place arancini on pumpkin mixture. Place arancini on
a baking tray and chill for 30 minutes a baking tray and chill for 30 minutes
or until firm.or until firm.
Meanwhile, to make the salsa verde, Meanwhile, to make the salsa verde,
place herbs, lemon zest, vinegar and place herbs, lemon zest, vinegar and
capers in a food processor and whiz until capers in a food processor and whiz until
finely chopped. With the motor running, finely chopped. With the motor running,
gradually add oil in a thin, steady gradually add oil in a thin, steady
stream until well combined.stream until well combined.
Half-fill a deep-fryer or large saucepan Half-fill a deep-fryer or large saucepan
with sunflower oil and heat to 180°C with sunflower oil and heat to 180°C
(a cube of bread will turn golden in (a cube of bread will turn golden in
90 seconds when the oil is hot enough). 90 seconds when the oil is hot enough).
In batches of 4, deep-fry the arancini, In batches of 4, deep-fry the arancini,
turning halfway, for 3 minutes or until turning halfway, for 3 minutes or until
golden and crisp. Remove with a golden and crisp. Remove with a
slotted spoon and drain on paper towel.slotted spoon and drain on paper towel.
Serve the arancini hot or at room Serve the arancini hot or at room
temperature with salsa verde and lemon.temperature with salsa verde and lemon.
THREE-CHEESE MORTADELLA THREE-CHEESE MORTADELLA
POCKETS WITH OLIVE OIL CRUSTPOCKETS WITH OLIVE OIL CRUST
MAKES 18MAKES 18
2211 // 22 cups (375g) plain flour cups (375g) plain flour
80g lard, chopped80g lard, chopped
1 tbs extra virgin olive oil1 tbs extra virgin olive oil
3 eggs3 eggs
1 cup (100g) coarsely grated mozzarella 1 cup (100g) coarsely grated mozzarella
200g stracchino cheese (substitute extra 200g stracchino cheese (substitute extra
mozzarella), choppedmozzarella), chopped
100g gorgonzola dolce, crumbled 100g gorgonzola dolce, crumbled
100g thinly sliced mortadella100g thinly sliced mortadella
2 tbs finely chopped parsley2 tbs finely chopped parsley
1 tbs plain flour1 tbs plain flour
To make the dough, place flour, lard and To make the dough, place flour, lard and
oil in a food processor and whiz until well oil in a food processor and whiz until well
combined. Add 1 egg and combined. Add 1 egg and^11 // 3 cup (80ml)
warm water, and pulse until mixture just warm water, and pulse until mixture just
forms a dough. Turn out onto a lightly forms a dough. Turn out onto a lightly
floured work surface and knead until floured work surface and knead until
smooth. Enclose in plastic wrap and smooth. Enclose in plastic wrap and
chill for 30 minutes.chill for 30 minutes.
Preheat oven to 200°C. Grease 2 baking Preheat oven to 200°C. Grease 2 baking
trays and line with baking paper.trays and line with baking paper.
Divide dough into 18 equal portions. Roll Divide dough into 18 equal portions. Roll
each portion into a 2mm-thick, 14cm-wide each portion into a 2mm-thick, 14cm-wide
round. Combine cheeses, mortadella, round. Combine cheeses, mortadella,
parsley, flour and 1 egg in a bowl. Season. parsley, flour and 1 egg in a bowl. Season.
Place 1 tbs cheese mixture on one side Place 1 tbs cheese mixture on one side
of a round, then fold the dough over to of a round, then fold the dough over to
enclose, pressing out any air pockets and enclose, pressing out any air pockets and
crimping the edges of the pastry to seal. crimping the edges of the pastry to seal. >>>>
106 delicious.com.au