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Arancine

At Easter I made arancine, a typical Sicilian dish, not quite as immediate preparation time, but absolutely delicious and tasty. The arancine now are a bit 'all over, but those made in the traditional Sicilian recipe is beyond any comparison. The filling, in this case, it may be changed more or less at will, even if the classical arancina is the one with meat sauce, mozzarella cheese (provolone or fresh) and peas. Maybe later on I show its skills with those of spinach and ricotta ...

Ingredients:

• 1 kg of rice Arborio
• 5 egg yolks 4 egg whites
• 
  
• 100 g Parmesan cheese 100 g butter
• nutmeg 250 g of tomato sauce
• 200 g of peas 1 packet of saffron
• 
  
• onion oil
• breadcrumbs
  

Preparation: Boil

rice for 16-17 minutes in salted water. Drain and season with the Parmesan cheese, butter, 4 egg yolks and saffron. Let cool for a day. Then prepare the sauce by putting the stuffing in a casserole 500 g of minced meat, making it brown with a little 'butter, olive oil, black pepper and onion. When the meat starts to brown, add the tomato puree and cook over low heat for an hour. Then cook the peas, place in a saucepan a bit 'of oil, a bit' onion and peas, also frozen, and let them cook about 15 minutes.

arancine to shape, use a pot of warm water you use to wet your hands. After esservele wet (this is repeated for each arancina) take the rice and modellatelo to obtain an internal cavity (you can help with a spoon) in which you are going to enter the meat sauce, peas and mozzarella. Do not add too much filling otherwise arancine, once fried, it will break. Always wet your hands, and close your rice with the other "half arancina," trying to give it texture modeling it with your hands. Usually the final shape is spherical or cone. Once ready, pass the arancine in 1 egg yolk and 4 egg whites (beaten previously) and then in bread crumbs.
Then fill a large pot with about 3 liters of oil seeds and let it warm up. The cook must arancine letteralmene submerged oil. When the oil is hot, dip arancine 3-4 at a time, lower the heat and cook for about ten minutes, remembering to move them frequently so they do not burn in cointatto with the pot. Once they are golden brown, remove and let them dry on paper towels. Serve hot, even if they are also delicious the next day.

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U.S. appreciate the cuisine especially the desserts. It is not particularly elaborate recipes, but they always look very attractive and are the classic "caloric bombs" that make a dessert apotheosis of sugar. Here they are my favorites. Those with a strong flavor and firm, which accompanied by a cup of tea or coffee reach their maximum expression.
The brownie is a sweet enough known. But and difficult to find. At least in Italy. That's why every time I was abroad and I came across it, I never did pray. A scoop of vanilla ice cream and go, to enjoy that particular flavor of chocolate you just handle this intense can give.
having the makings of a brownie recipe that sounded interesting, I am made me want (and it was not that difficult) and what came out of it can appreciate in the photo. I must admit to being pleased with the result finale, anche se modificherò leggermente la ricetta, che a mio avviso ha previsto un po' troppe noci. E se lo desiderate, potete anche sostituire il cioccolato fondente con quello bianco...

Ingredienti:

• 15 g di burro, più altro per ungere
• 225 g di cioccolato fondente
• 90 g di gherigli di noci
• 2 uova
• 115 g di zucchero di canna
• 115 g di farina autolievitante

Preparazione:














Ungete leggermente di burro uno stampo quadrato di 18 cm di lato. 175 g coarsely chopped chocolate and all the nuts. Melt the chocolate in a double boiler and the rest of the butter.
Stir and let cool. Beat eggs with sugar, then Mix in the cooled melted chocolate. Combine the flour, chocolate and chopped nuts, stir and pour the mixture into the mold, level the surface.
Bake in preheated oven at 180 ° C for 30 minutes. The mixture should be slightly soft in the middle. Remove from oven and let cool in the mold, then cut into 9 squares and serve.

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Brownie Chocolate cake and banana pudding

has finally managed to make a cake! ... Yes, now no longer even remember when was the last sweetened recipe blog, but now I feel that I was better organized I think I can post more frequently. Meanwhile, I want to stress that it is the first time I put a recipe so soon and I almost close my eyes ...

Ingredients:

• 115 g butter, softened 2 ripe bananas
• 85 g of sugar cane
• 2 eggs 220 g self raising flour
• 25 g unsweetened cocoa powder 1 teaspoon
• baking powder
• 1-2 tablespoons milk 100 g dark chocolate chips

Preparation:
Butter and line with paper baked a cake mold. Peel bananas and place them in a bowl, then mashed with a fork. Add butter, sugar, eggs, setacciatevi then the flour, cocoa, baking powder. Worked energetically until the mixture is smooth, adding enough milk to obtain a fairly soft consistency. Stir in chocolate chips.
Pour the mixture into the tin and bake in preheated oven at 180 ° C for about 1 hour, until the cake is puffed and a toothpick inserted in center comes out dry, it does not. Remove from the oven and let sit in the mold for 5 minutes, then unmold and cool on a wire rack before serving.