MARRA'S FRIED TOMATO AND MOZZARELLA ARANCINI
There are many arancini (or rice ball) recipes out there, many complicated, many just parmesan and chicken stock or milanese. I recreated what i got at school in Italy in grade 7. I love them and they are easy. If you have 2 cups of short grain cooked rice left over use them. Or if you have any tomato sauce and cooked short grain rice left over then just mix them together, and proceed to adding the mozzarella, dredge and cook.
Provided by MarraMamba
Categories Lunch/Snacks
Time 1h
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- First of all put the olive oil in a heavy saucepan on medium heat and add onion and garlic until softened. then add rice coating it in oil.
- Put 1/2 cup of water and 1/2 cup of tomato sauce in a measuring cup and slowly add a quarter cup, stirring constantly until absorbed, then add another quarter cup until done. This is a bit of a slow process, you want the rice to absorb the sauce before adding more. It is important to continuously stir, like any risotto or the bottom will burn. Once this is done, then add a 1/2c of water/tomato sauce mix, until absorbed, taste and add more if necessary. Until you get nice tender rice.
- Set aside to cool.
- Set up breading station, with a bowl for the 2 eggs, whisk, a bowl for bread crumbs and a bowl for flour.
- Take a small handful with wet hands of the cooled risotto, and make a dent. put 1 cube of mozzarella in it and cover it in a circle. I admit i put large amts of mozzarella in lol. Dredge in flour, then egg and then bread crumbs. My own preference is to dredge them again in egg and breadcrumbs but that is up to you.
- Make all your arancini (means small oranges) and heat the canola or other frying oil to medium high in a skillet. Place the balls in batches, turning as each side browns. Remove and drain.
- You will hear and see a few "leaking" cheese very quickly. I take those out sooner and after draining give it 15 seconds in the microwave before serving so they totally melt the cheese without it disappearing where I can't eat it into the oil.
Nutrition Facts : Calories 840.8, Fat 38.4, SaturatedFat 11.9, Cholesterol 230.2, Sodium 1392, Carbohydrate 95.3, Fiber 6.3, Sugar 10.3, Protein 28.2
30 MINUTE FRESH MOZZARELLA CHEESE HOMEMADE
Homemade fresh mozzarella cheese has fabulous flavor. The instructions here for making your own at home are detailed but not difficult. Rennet and citric acid can be found in health food stores and specialty markets, mail order, and some pharmacies. (from Home Cheese Making by Ricki Carroll (Workman Publishing)) I made this and it's easy. If you can make pizza dough you can make this cheese, and you can basically make it in the time it takes for your dough to rise. Wow it is so much better than store bought. I'd give it 5 stars but I posted it so..... FYI fresh Mozzarella doesn't keep well and is best consumed the day it is made
Provided by DaHomeCooker
Categories Cheese
Time 40m
Yield 3/4 pound, 16 serving(s)
Number Of Ingredients 5
Steps:
- Crush the rennet into the water and stir to dissolve.
- Pour milk into a non-reactive pot (no aluminum or cast iron).
- Place over medium heat. Sprinkle the citric acid over the milk and stir a few times. Heat milk to 88°F; milk will begin to curdle.
- At 88°F, add the rennet solution and continue stirring slowly every few minutes until the milk reaches 105°F Turn off the heat. Large curds will appear and begin to separate from the whey (the clear, greenish liquid).
- With a slotted spoon or mesh strainer, scoop the curd into a large glass bowl. (If it's still too liquid, let it set for a few more minutes). Press the curds gently with your hand and pour off as much whey as possible.
- Microwave curds on high for 1 minute, then drain off all the excess whey.
- With a spoon, press curds into a ball until cool.
- Microwave two more times for 35 seconds each, and continue to drain the whey and work cheese into a ball.
- In the meantime, place the whey over medium heat and let it heat to about 175°F.
- When cheese is cool enough to touch, knead it like bread dough until smooth. When you can stretch it like taffy, it is done. You can sprinkle 1 to 2 teaspoons salt into the cheese while kneading and stretching it. The cheese will become stretchy, smooth and shiny. If it is difficult to stretch and breaks easily, dip it into the hot whey for a few seconds to make it warm and pliable. Then pick it up again and stretch it into a long rope. Fold over and stretch again. Dip in hot whey as needed to make the cheese pliable.
- When the cheese is smooth and shiny (this takes just a few minutes), it is ready to eat. Shape it into a log or golf-size balls, then store in a solution of 2 teaspoons salt to 1 cup water.
Nutrition Facts : Calories 120.2, Fat 4.8, SaturatedFat 3, Cholesterol 19.2, Sodium 113.1, Carbohydrate 11.5, Sugar 12.2, Protein 7.9
MOZZARELLA IN CARROZZA (FRIED MOZZARELLA SANDWICHES)
This Italian snack is essentially a mozzarella stick in sandwich form: Mozzarella cheese tucked inside plush bread, crusted with bread crumbs (use panko for extra crunch) and fried. In parts of Italy, you might also find anchovies, 'nduja or prosciutto in it, or marinara sauce or pesto served alongside for dipping. But gooey cheese in every bite? That's guaranteed: According to the food writer Emiko Davies, it's called mozzarella en carrozza, or mozzarella in carriage, because the strands of melted mozzarella that pull from the sandwich resemble the reins of a horse and carriage. For best results, skip the fresh mozzarella and look for low-moisture mozzarella - the kind found sealed in plastic without liquid in your supermarket's dairy section. And try to set out your ingredients just before you begin: It'll help the process go more smoothly.
Provided by Ali Slagle
Categories lunch, weekday, sandwiches, appetizer, main course
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a shallow bowl, beat the eggs, then beat in the garlic, season with salt and pepper and beat again to combine. In another shallow bowl, add the breadcrumbs, season with salt and pepper and stir to combine.
- Top 4 slices of white bread with a single mozzarella slice apiece, and trim the cheese as needed to avoid overhang. Top with the remaining 4 slices of white bread and press down gently.
- Dip both sides and all the edges of a sandwich in the egg to coat fully, followed by the bread crumbs. Place on a large plate and transfer to the refrigerator to firm up while you continue to work, then repeat with the other sandwiches.
- In a large skillet, heat 1/4-inch olive oil over medium heat. See if the oil is ready by dropping a few bread crumbs in; they should bubble gently. Working in batches as needed, fry each sandwich, turning once with a slotted spatula or a fork, until the outsides and edges are golden brown and the cheese has melted, 1 to 2 minutes per side. Drain on paper towels. Season with salt, halve diagonally, and serve.
Nutrition Facts : @context http, Calories 962, UnsaturatedFat 41 grams, Carbohydrate 51 grams, Fat 67 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 22 grams, Sodium 1250 milligrams, Sugar 6 grams, TransFat 0 grams
MOZZARELLA MACARONI AND CHEESE
This one-dish wonder super-charges the cheesy flavor, taking ordinary mac and cheese from comfort food to "wow!" food. Follow three easy steps to get this dinner on the table in 30 minutes.
Provided by By Angie McGowan
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Cook and drain macaroni as directed on package.
- In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and garlic. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
- Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and basil. Stir with whisk until smooth. Stir in drained macaroni.
- Serve with additional basil leaves if desired.
Nutrition Facts : Calories 570, Carbohydrate 68 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 8 g, TransFat 1/2 g
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