Arancini: Italian: [aranˈtʃiːni], Sicilian: [aɾanˈtʃiːnɪ, -ˈdʒiː-] are Italian rice balls that are stuffed, coated with breadcrumbs and fried. They are a staple of Sicilian cuisine. Arancini derives from the Sicilian plural diminutive of aranciu (‘orange’), from their shape and colour which, after cooking, is reminiscent of an orange. – FYI – THIS is why I added saffron…
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Creamy polenta is a memory from my childhood that simply makes my mouth water.I have no special occasion associated with the delight, other than the faintest memory ring with Italy and all things “gourmet,” crispy, creamy, and GREAT. These polenta cubes are made with Creamy Shallot and Chive Gournay Boursin Cheese and then lightly fried…
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I’ve often wondered why Italian chefs use a combination of butter and olive oil to create amazing sauces. So, I did a little bit of research. And, it all makes sense. By mixing oil and butter together, you can increase the smoke point and the flavor. It really is the best of both worlds. The fat…
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I’ve always adored fresh mozzarella – (Mozzarella di Bufala – Buffalo Mozzarella, to be exact). It’s rich, it’s creamy, it’s fresh, and it is utterly delicious.At one point in my life, I was able to obtain buffalo milk yogurt – good god, that was amazing. Long gone are those day (I’m sad that company did…
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It’s not often that I end up with leftovers in the kitchen. I pride myself on my efficiency and exactness in planning (or I force-feed any extras to my hubby – just kidding). In any case, the fridge is either chock full of items in preparation for the creation of the day, or absolutely empty…
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