PALATEZ

Recipe Category: Appetizer, Snack

  • Sicilian Rice Balls

    Day 1 – Make Risotto Base:

    Heat 1L chicken broth in saucepan, keep simmering.

    In separate pan, melt 2 tbsp butter, cook 1 finely chopped onion until translucent (5 min).

    Add 400g Arborio rice, toast 2 minutes until pearly.

    Add 1/2 cup white wine, stir until absorbed.

    Begin adding hot broth, one ladle at a time, stirring constantly until each is absorbed before adding next (about 18 minutes total).

    When rice is al dente, remove from heat, stir in 100g grated Pecorino, 100g diced mozzarella, 2 tbsp chopped parsley. Spread on baking sheet, cool to room temperature, then refrigerate overnight.

    Day 2 – Form and Fry:

    Prepare filling: Mix 200g cooked ground pork/beef with 1/2 cup peas, 2 tbsp tomato paste, 1/4 cup diced mozzarella.

    Prepare coating stations: 3 bowls – 1) 200g flour + 1/2 tsp salt, 2) 3 beaten eggs, 3) 200g breadcrumbs.

    Wet hands with water, take ? cup cold risotto (approx 100g), flatten in palm.

    Place 1 tbsp meat filling in center, enclose completely, shape into ball or cone.

    Roll in flour, shake off excess ? dip in egg ? roll in breadcrumbs, pressing to adhere.

    Heat 1L vegetable oil in heavy pot to 170°C/340°F (use thermometer).

    Fry 3-4 arancini at a time, 4-5 minutes until deep golden brown, turning occasionally.

    Drain on wire rack over baking sheet (not paper towels to prevent sogginess).

    Rest 5 minutes before serving (filling will be molten hot).

  • Tomato & Basil Bruschetta

    Tomato & Basil Bruschetta

    Select Tomatoes: Choose 600g of ripe but firm Roma or San Marzano tomatoes. Core each tomato, make shallow X on bottom.

    Blanch and Peel: Bring medium pot of water to boil. Prepare ice bath. Drop tomatoes in boiling water 30 seconds until skin starts to peel. Transfer immediately to ice bath. Peel off skins.

    Seed and Dice: Cut tomatoes in half horizontally. Gently squeeze to remove seeds and excess liquid over bowl (reserve juice). Dice tomatoes into 1/2cm cubes.

    Season Tomatoes: In non-reactive bowl (glass or ceramic), combine diced tomatoes, 2 minced garlic cloves (optional for tomato mix), 1/4 cup torn fresh basil leaves, 2 tbsp high-quality extra virgin olive oil, 1 tsp red wine vinegar, 1/2 tsp sea salt, 1/4 tsp black pepper. Mix gently. Let marinate at room temperature 30-60 minutes (never refrigerate).

    Prepare Bread: Select 1 large loaf of crusty Italian bread (Pugliese or Ciabatta). Cut into 2cm thick slices on diagonal to maximize surface area.

    Toast Bread: Preheat grill pan or cast-iron skillet over medium-high heat. Brush bread slices lightly with olive oil on both sides. Toast 2-3 minutes per side until deep grill marks form and edges are crisp but center still chewy.

    Garlic Rubbing: While bread is hot, immediately rub one side of each slice with cut side of whole garlic clove. The heat will extract garlic essence without raw bite.

    Drain Tomatoes: Just before assembling, drain marinated tomatoes in colander set over bowl to remove excess liquid (reserve liquid for drinking or other use).

    Assemble: Place toasted bread on serving platter. Spoon tomato mixture generously over each slice, allowing some to fall onto plate.

    Final Drizzle: Drizzle each bruschetta with additional extra virgin olive oil (about 1 tsp per slice). Sprinkle with flaky sea salt (Maldon or fleur de sel).

    Garnish: Top with whole small basil leaves. Serve within 5 minutes to prevent sogginess.

    Variation: For bruschetta al pomodoro e mozzarella, add small buffalo mozzarella cubes to tomato mixture.

  • Sicilian Arancini (Crispy Rice Balls)

    Sicilian Arancini (Crispy Rice Balls)

    Day 1 – Make Risotto Base:

    Heat 1L chicken broth in saucepan, keep simmering.

    In separate pan, melt 2 tbsp butter, cook 1 finely chopped onion until translucent (5 min).

    Add 400g Arborio rice, toast 2 minutes until pearly.

    Add 1/2 cup white wine, stir until absorbed.

    Begin adding hot broth, one ladle at a time, stirring constantly until each is absorbed before adding next (about 18 minutes total).

    When rice is al dente, remove from heat, stir in 100g grated Pecorino, 100g diced mozzarella, 2 tbsp chopped parsley. Spread on baking sheet, cool to room temperature, then refrigerate overnight.

    Day 2 – Form and Fry:

    Prepare filling: Mix 200g cooked ground pork/beef with 1/2 cup peas, 2 tbsp tomato paste, 1/4 cup diced mozzarella.

    Prepare coating stations: 3 bowls – 1) 200g flour + 1/2 tsp salt, 2) 3 beaten eggs, 3) 200g breadcrumbs.

    Wet hands with water, take ? cup cold risotto (approx 100g), flatten in palm.

    Place 1 tbsp meat filling in center, enclose completely, shape into ball or cone.

    Roll in flour, shake off excess ? dip in egg ? roll in breadcrumbs, pressing to adhere.

    Heat 1L vegetable oil in heavy pot to 170°C/340°F (use thermometer).

    Fry 3-4 arancini at a time, 4-5 minutes until deep golden brown, turning occasionally.

    Drain on wire rack over baking sheet (not paper towels to prevent sogginess).

    Rest 5 minutes before serving (filling will be molten hot).

  • Tomato Bruschetta

    Tomato Bruschetta

    Select Tomatoes: Choose 600g of ripe but firm Roma or San Marzano tomatoes. Core each tomato, make shallow X on bottom.

    Blanch and Peel: Bring medium pot of water to boil. Prepare ice bath. Drop tomatoes in boiling water 30 seconds until skin starts to peel. Transfer immediately to ice bath. Peel off skins.

    Seed and Dice: Cut tomatoes in half horizontally. Gently squeeze to remove seeds and excess liquid over bowl (reserve juice). Dice tomatoes into 1/2cm cubes.

    Season Tomatoes: In non-reactive bowl (glass or ceramic), combine diced tomatoes, 2 minced garlic cloves (optional for tomato mix), 1/4 cup torn fresh basil leaves, 2 tbsp high-quality extra virgin olive oil, 1 tsp red wine vinegar, 1/2 tsp sea salt, 1/4 tsp black pepper. Mix gently. Let marinate at room temperature 30-60 minutes (never refrigerate).

    Prepare Bread: Select 1 large loaf of crusty Italian bread (Pugliese or Ciabatta). Cut into 2cm thick slices on diagonal to maximize surface area.

    Toast Bread: Preheat grill pan or cast-iron skillet over medium-high heat. Brush bread slices lightly with olive oil on both sides. Toast 2-3 minutes per side until deep grill marks form and edges are crisp but center still chewy.

    Garlic Rubbing: While bread is hot, immediately rub one side of each slice with cut side of whole garlic clove. The heat will extract garlic essence without raw bite.

    Drain Tomatoes: Just before assembling, drain marinated tomatoes in colander set over bowl to remove excess liquid (reserve liquid for drinking or other use).

    Assemble: Place toasted bread on serving platter. Spoon tomato mixture generously over each slice, allowing some to fall onto plate.

    Final Drizzle: Drizzle each bruschetta with additional extra virgin olive oil (about 1 tsp per slice). Sprinkle with flaky sea salt (Maldon or fleur de sel).

    Garnish: Top with whole small basil leaves. Serve within 5 minutes to prevent sogginess.

    Variation: For bruschetta al pomodoro e mozzarella, add small buffalo mozzarella cubes to tomato mixture.