Erasmus Plus Project 2021-1-IT02-KA210-SCH-000031304

 "Together we learn, together we grow" 

INDEX:

ARANCINE

PANELLE

PASTA ALLA NORMA

CAPONATA

PANE CA' MEUSA

PANE CUNZATU

 ARANCINE

1,300 kg super thin arborio rice  . With these doses you will get about twenty meat rice balls.
Approx. three liters of meat broth or vegetable broth
1 onion
100 g of butter
2 sachets of saffron 
250 g grated Parmesan cheese
200 g diced primosale cheese
Corn oil for frying
abundant breadcrumbs

400 g of minced beef meat
1 onion
100 g tomato paste
50 g grated Parmesan cheese
2 bay leaves
2 cloves
200 g fresh peas  ( frozen peas are fine too )
Extra virgin olive oil
½ glass of white wine
Salt and pepper to taste

Prepare the risotto about twelve hours before making meat rice balls .

Prepare the broth in which we will melt the saffron .

Sauté the finely chopped onion in a large saucepan , add the rice and toast it, then, constantly stirring, add the hot broth little by little and cook the rice.

Get off the fire and add the grated Parmesan cheese and the butter . 

Cook until creamy for a few minutes, then pour it into a large plate and let it cool .

Fry the onion with olive oil in a pan . Add the minced meat and sauté over high heat , being careful to separate it well with a wooden spoon, then simmer with white wine until reduced. Add salt , pepper , bay leaves , cloves and the tomato paste melted in a little water and , when cooked , the Parmesan cheese .

Cook the peas , drain them and add them to the cold meat sauce .

Take a spoonful of rice and put it on the palm of the hand so as to form a hollow where we will put a spoonful of meat sauce and in the center , a cube of primosale cheese. Take another spoonful of rice and cover the meat sauce very well.  Shape the meat balls squeezing this compound with your hands in order to consolidate it.

 Roll them into the breadcrumbs always compacting them and set aside . Proceed until you finish the ingredients .
Fry the meat balls in abundant hot oil until they are golden brown ( the best results are obtained with a deep fryer) .

Panelle

Makes about 25 panelle

Optional ingredients:

- Pour the water into a large saucepan with a generous pinch of salt. Whisk in the flour vigorously until it is well incorporated, to form a  thin batter.

- Turn on the heat and bring the batter to a simmer, whisking all the while to prevent lumping. When it comes up to temperature, it will thicken very quickly. 

- Once it is quite dense, take it off the heat. Mix in the minced parsley and ground black pepper if using.

- While it is still hot, transfer the cooked batter to a flat, non-pourous surface which you have greased well with olive oil. Using a flat spatula you’ve moistened with water, spread the batter out very thin, ideally about 3mm if you can.  Let the batter cool completely; it will firm up as it cools.  

- Cut into small squares or rectangles about 5cm  and  lift the pieces off the surface with the spatula.

- Deep fry the pieces in hot (190C) oil until they are golden brown.  They should puff up a bit as they fry. 

- Drain them on paper towels as they are done.

- Serve your panelle right away, sprinkled with salt.

- If you like, have some lemon wedges on the side for those who like their panelle sprinkled with some lemon juice.

500 g of macaroni (but that’s okay any kind of pasta)
1 kg ripe tomatoes for tomato sauce
4 local aubergines (see caponata)
A bunch of basil
2 cloves of garlic
Oil for frying
Salt and pepper to taste
salted Ricotta

Gently fry the whole garlic and add the cleaned tomatoes cut into pieces and a few leaves of basil. 

Season with salt and pepper and cook over low heat. When the tomato is withered, remove from heat, pass it through a sieve and set aside the so obtained sauce.

Wash the aubergines, remove the stems together with a piece of the aubergine, cut just a strip of skin practicing a vertical cut from end to end . 

Cut the eggplant into slices or cubes. 

Then fry them in plentiful oil and place them on food oil absorbing paper towels. Cook the pasta al dente, mix it with the tomato sauce and serve putting on it the fried eggplant, some basil leaves and a final sprinkling of freshly grated salted ricotta.