LARAncini Facili

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What do you do your your left overs rice? I make ARANCINI 🙂

Arancini are originally from Sicily, one of the islands in the Mediterranean. I come from Sardinia. What’s the link between the geographical reference with this dish? Well, I am taking a traditional Sicilian recipe to another level by following the same idea of rice balls covered in bread crumbs and fried but adding a little twist! I am a strong believer of No Food Waste, (my Nonna taught me well) and this dish is great if you have some left overs rice. What type of rice? Any rice, I tried with Risotto, boiled rice or even basmati rice. It always works ! #FoodRevolution #BringNonnaBack

This recipe is made with both mushroom risotto and boiled rice left overs.

Serving 2-4 people

Ingredients

250g rice left overs

150g bread crumbs ( I made my bread crumbs with some stale bread, pinch of salt and a handful of preferably fresh or dry rosemary)

1 large egg beaten

home made pesto ( I always make my own fresh pesto, I have my fresh herbs by my kitchen window, handy for all the emergencies!! Basil and Parsley are my favourite)

olive oil

salt

Preparation

Make up 6/8 medium size rice balls. Make a small hole with a skewer and fill with fresh pesto. Close the hole, dip the rice balls in the egg and cover them with the bread crumbs. Gently fry them in hot olive olive on a flat pan. Keep turning them until golden. Leave to rest on a paper towel, season with a pinch of salt and pepper if you wish….Pronto!!!  Enjoy with some salad or dip them in pesto. They are great for pack lunches or snacks.

 

 

CHICKEN STANOTTE

After a great summer ( most of us enjoyed the sunshine somewhere hot ) we are now back in the full swing of our busy lives (….and that not so warm weather), and probably we are all thinking about a nice warm dish we can cook for dinner.

One of the dishes that comes into my head and is also inspired by the latest documentary from Jamie Oliver (#SugarRush), is my Chicken Stanotte (title taken from a well known supermarket brand…), just to show that is as easy to prepare your own sauce instead of buying it ready made. Don’t forget that making your own dish is a simple and healthier option and despite our busy schedules we always need to find some time to cook fresh meals. Stock up your pantry and your fridge with fresh vegetables and fruit! Fresh fruit is an healthier option to sweets, crisps and chocolate bars, most of all after children come back from school. Besides there are so many great dishes we can create with fresh produce.

“Pollo” (POH-LLOOH)  is the Italian for Chicken and Stanotte (STAH-NOH-TTEH)  is “Tonight” or “This Evening” in English 😉

My Nonna would cook chicken as a back up plan on days when there was so much homemade bread left over that you needed a good earthy dish to mop the sauce up!!! #BringNonnaBack

So have all your ingredients ready and let’s start!

Serving

4 people

Ingredients

6/8 chicken thighs, skinless and boneless

3 large carrots, peeled and chopped in chunks

2 celery sticks, chopped in chunks

half red onion, diced

half white onion, diced

2 garlic cloves, peeled and finely chopped

handful of rosemary

1 tin of plum tomatoes

2 peppers, chopped in chunks

1 small tub of olives, preferably green

300ml of chicken stock or vegetable stock

salt, a good pinch

olive oil, 4 tablespoons

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Preparation

Preheat the oven at 200 degrees.

In a large bowl marinate the chicken thighs with the garlic, rosemary , salt and olive oil. Leave it to rest for 5 minutes.

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In a large pan (make sure it’s oven proof) put a little olive oil, put the pan on a medium heat and add the vegetables (celery, carrots, peppers red and white onion). Simmer until golden.

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Take a nonstick pan and put it on the heat until warm and add the chicken thighs. Cook them on one side and turn them over once golden. The juice from the marinate will prevent them sticking to the pan. If you wish, add a pinch of salt. Cook with the lid off until both sides are cooked. Put them to one side.

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Add the tin of tomatoes and the stock into the pan with the vegetables, stir and cook with the lid on for 10 minutes.


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Place the chicken thighs into the pan with the vegetables, add the olives. Make sure the sauce covers the meat so it won’t dry up in the oven. Place the pan in the oven and cook for another 10 minutes…..Pronto! 

To give a touch of freshness to your dish you can sprinkle some finely chopped basil. Enjoy your chicken with some warm bread or some rice. Buon Appettito !!!

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Please, please, pretty please!!! Be aware of the added sugar in your food and drinks, cook sensibly and ditch heavy ready sauces!

Benfleet FRD pic