Italian Soul Food
So, I got my start learning how to cook from a very abusive Italian "friend" in the army. First a red sauce, then a cream sauce. He would hit me upside the back of my head when my efforts were inadequate, and reward my competence with such golden phrases like, "this ain't that bad," and "I wouldn't let my kids eat this, but you could feed it to people." I don't remember the guy's name, but I remember how proud I was when his non-English speaking wife would try it and NOT spit it out immediately.
He would explain to me over and over how my attempts to "cook" were offensive to his people and how everything "Italian" in America was, in fact, Italian-inspired American food. I would spend four hours making my cream sauce only to "ruin" it by pouring it over store-bought pasta. While I take great pride in my sauces, the abuse took its toll after a while. I eventually branched out to soups and chowders, my current love, as well as my magnificent obsession with risotto. My repertoire really isn't that vast. I'm currently compiling a collection of recipes (which I only share with those for whom I have the greatest affection), but it certainly isn't enough to fill a book. So I keep experimenting. Which leads us to today's post.
I got this recipe, which I have slightly modified, from Jess Kapadia at Food Republic, so mad props to her.
Original link: http://www.foodrepublic.com/2012/09/06/what-do-leftover-risotto-arancini-croquettes
So here is my take on Arancini Croquettes with Poached Egg. My way of saying SUCK IT to my abusive Italian comrade and introducing him to my Italian Soul Food. This is my Kung Fu, and it is very strong.
Step One: Make a kick-ass risotto. You may refer to my previous post, "Let Them Eat Risotto," or you may create your own. The one I used is from my post, a good spinach and mushroom risotto.
Step Two: Enjoy the crap out of that risotto. You earned it.
Step Three: Make sure there are leftovers and put those leftovers in the fridge for at least a day. It is important to get the solid and sticky consistency required for our mad science experiment.
Step Four: The next day, put some James Brown, Wild Cherry, Parliament, or other funk music of your choice on and make this recipe. You may experiment with some Bob Marley if you wish, but it brings up some bittersweet memories for me. I recommend The Funk.
Ingredients:
Leftover Kick-ass Risotto
Breadcrumbs (I recommend Panko if you are in Amurrica. I could not find it on this tiny island)
Butter
Mozzarella Cheese
Eggs
First make two equal sized mounds of risotto:
Next pound them down into patties. When they look like the shape and size of hamburger patties, coat them in breadcrumbs like so:
Get your skillet nice and hot and toss a little bit of butter in there. Not a whole lot, just enough to pan fry these puppies. Flip them once they are golden brown on bottom. Observe:
Now on one of these little croquettes put a generous portion of mozzarella and let it get all melty. First person to tell me that 'melty' isn't a word gets smacked with my new risotto spoon.
Cook the other croquette for about thirty seconds longer, because you want the bottom of it hot enough to melt any cheese that is unmelty. See? I can make up words. Then put it on top of the mozzarella:
I then lock this plate in the microwave to keep it hot while I poach my egg. If you don't know how to poach an egg, don't feel bad. There are several ways to do it, but honestly I think my way is most simple: Put a pot of water on to boil. When it boils, crack an egg into it. The egg will be poached in about three minutes. Use a slotted spoon to capture the egg VERY CAREFULLY. If you break the yoke, dump everything out and start over. Poached egg whites are rather unimpressive. Finished product should look like so:
I honestly wanted to stop taking pictures and tear into this thing, but I thought I'd show some restraint and give you this last glorious picture:
The yoke makes this dish so rich, I can't even describe it. This is by far my new favorite recipe and I strongly recommend you make it. If I were ever trying to tell someone I loved them, I would make them this dish. If I ever had a wife, I would make this for her on demand. My sweet, risotto-loving, imaginary wife. Bah.So hopefully you try the recipe and, again, much respect to Jess Kapadia at Food Republic. Be fearless in the kitchen and try new things. Foodies never die. That is all.