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Old 11-30-2018, 07:27 PM
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Default Arancini

Caponata on toast, marinated roasted red bells and onions, arrancini, salami and capicola slices. Pound cake with toffee bits stirred into batter for dessert later.
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Old 11-30-2018, 09:34 PM
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Default Re: What's on your Spoon, June ?? Sunday, 11/25 - Saturday, 12/1

Med, did you make those arancini?

I've only had them, baseball-sized, in a bowl with spaghetti sauce and grated parm over them. In Boston's North End during the summer weekend Italian feasts. They sell a million of them, with different fillings.

I love them!

I always get the meat, cheese and peas filling.

I mushed mine before I took the photo. My friend gets fried calamari.


Lee
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Last edited by QSis; 11-30-2018 at 09:49 PM.
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Old 11-30-2018, 10:04 PM
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Default Re: What's on your Spoon, June ?? Sunday, 11/25 - Saturday, 12/1

Holy cow, Lee. Those are huge!
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Old 12-01-2018, 08:17 AM
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Default Re: What's on your Spoon, June ?? Sunday, 11/25 - Saturday, 12/1

Quote:
Originally Posted by QSis View Post
Med, did you make those arancini?


Lee
Yes, everything was homemade except bread and the salumi.

I made the risotto, using a cup of rice, in the morning using onion, garlic, chicken broth, Parm R, a little bit of white wine, a Tbsp or so of butter and some leftover chopped prosciutto that was a little dried out (not pleasant to eat by itself). Refrigerated it for several hours, then scooped not quite 2 Tbsp, formed into balls with a small cube of moz in them. Put them back in fridge for about 30 minutes. Used an egg wash, flour, aND plain bread crumbs to bread them, then fried.

They came out great, lovely oozy cheese first couple of them, then nicely stringy as they cooled off a bit. Yes, I got greedy after the first 1 and got more tHan the 3 on my plate. I got 16 out of the 1 cup of rice and all but 2 got eaten, we just got too full.

Not hard to make, just time consuming, though that is broken up.

Last edited by medtran49; 12-01-2018 at 08:25 AM.
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