Arancini Marinara (Italian Rice Balls with Marinara Sauce)

By Matthew Luca

Like most people who make a risotto your often wondering what to do with all the leftover rice. Italians have mastered this for years and created a firm favourite "The Rice Ball". Stuffed with mozzarella they are served in various different sizes but the ones you hear people talk about the most are baseball sized that can be found in restaurants and deli's from Palermo to New York. Originated in Sicily and translated Arancini means "Little Orange" because of the size and colour after frying.


Ingredients
250g risotto rice (follow cooking instructions on packet) preferably cook in chicken stock and a clove of garlic added to the water for flavour, cook aldente)
100g Parmesan cheese (grated)
1 mozzarella ball (diced)
2 eggs (1 beaten for egg wash)
100g breadcrumbs
150g plain flour
1 litre olive oil or vegetable oil for frying
Salt & pepper for seasoning as required

Method
Allow risotto rice to cool once cooked aldente, add one egg to the rice and combine with the rice. Add the parmesan and combine again. Grab enough rice in your hand to form a ball and push a piece of mozzarella in the centre, dip rice ball in flour, then coat in egg wash and finally coat in breadcrumbs. Repeat process with the remaining rice and leave balls to firm in the fridge for 20 minutes prior to cooking.
In a large heavy based pan or deep fryer heat to 180c or until a piece of bread takes around 15 seconds to brown and crispy. deep fry the rice balls for around 4-5 minutes until golden brown, set on some kitchen paper/towel to drain of any excess oil before serving.

Marinara Sauce

Ingredients
1 tin chopped tomatoes or Passata
1 tablespoon olive oil
1 clove of garlic (chopped)
1 teaspoon dried chilli flakes or half fresh red chilli chopped (de-seeded)
half teaspoon salt
1 teaspoon dried oregano
few sprigs chopped basil
100ml red wine

Method
Add all ingredients into a saucepan on a moderate high heat and cook stirring constantly for around 5 minutes, press tomatoes with a potato masher. remove from heat and pass through a fine sieve into another saucepan using the back of a spoon to press through any lumps. You should be left with a smooth textured sauce ready for serving.


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Merluzzo con Caponata

By Matthew Luca

This dish screams Sicilian, The freshly caught Cod (Merluzzo) served with Aubergine stew (Caponata) and the aroma when making it is sensational. For me the cod must be fresh to ensure it remains the champion of this wonderful plate of food.

Ingredients

1 large side of whole cod (must be fresh, pin-boned and de-scaled) cut into 4 fillets

4 sheets of Prosciutto ham or Parma ham

2 Large Aubergines (diced)

2 cloves Garlic (chopped)

1 red onion (chopped)

Handful of Green olives (pitted)

Handful of Black olives (pitted)

4 large tomatoes (diced)

2 tablespoon of capers

20ml White wine vinegar

Bunch of fresh Parley

Bunch of fresh oregano (or 1 teaspoon dried)

Salt & pepper

100ml Olive oil

Method

Pre-heat oven to 200c, Season the cod fillets with salt & pepper, wrap each one in prosciutto. With a frying pan on a high heat and a drizzle of olive oil, cook the fillets on each side for 1 minute until seared, remove pan from the heat and transfer into the pre-heated oven for around 8 minutes.

In a large pan on a high heat with a good glug of olive oil add the Aubergines, onion and garlic then continue cooking and stirring until the aubergine has browned a little. When the pan starts to become a little dry pour in the white wine vinegar and deglaze for around 1 minute. then put in the tomatoes, olives, capers, oregano and parsley. Season with a little salt & pepper and keep cooking and stirring for a couple of minutes then set aside and season to taste if required.

Put a generous portion of the Caponata in the centre of a plate and then remove the fish from the oven (if a dinner knife goes through the cod without resistance then its cooked) and place on top, Garnish with some fresh parsley and serve. I added a ring of balsamic glaze on the plate for an optional taste enhancement.

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Soft Amaretti

By Matthew Luca

A great accompaniment to an espresso or cup of tea. They can also be a quirky alternative to meringue in desserts. This recipe is for a bigger batch so you can store some away for when Nona comes for tea.

Ingredients

Icing Sugar for dusting

1 Vanilla Pod

8 Egg whites

700g Caster Sugar

600g ground almonds

50ml Amaretto Liqueur

Method

In a large mixing bowl, whisk the egg whites until firm, scrape seeds from the vanilla pod and place in the bowl. Slowly mix in the almonds, sugar and liqueur until combined.

On a non-stick baking tray (lightly greased) or on greaseproof paper place 1 teaspoon of the mix and repeat the process leaving about 1 inch between them.

In a preheated oven 180c cook on the middle shelf for around 10-15 minutes until lightly golden.

when taking out of the oven allow to rest for a couple of minutes before transferring to a wire rack, Then add a generous dusting of icing sugar.

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Messina Lamb

by Matthew Luca

I love this simple dish that's perfect for the family table. Inspired by Messina in Sicily with the use of olives and capers that also incorporates tastes from around the world.

Ingredients

8 Lamb chump chops

4 Cloves of Garlic (chopped)

Handful of Pitted black olive

Handful of Capers

1 Red onion (Chopped)

3 Carrots (Chopped)

2 tbsp Peas

Handful of fresh Mint

Handful of fresh Thyme

Sprig of Rosemary or 1 tbs dried Rosemary

Salt & Pepper

Olive oil (100 ml)

Half bottle of Red Wine

Method

Place the Lamb chops into a large deep oven proof dish and add in the Olive oil, Garlic, Thyme, Red wine and season with Salt & Pepper. Rub in the marinade, cover with cling film and leave in the fridge for 1-2 hours.

Remove from fridge and cook in the oven on a high heat for 15-20 minutes (uncovered).

Using oven gloves, take the dish out of the oven add in the Onion, Peas, Capers, Carrots, Olives, Rosemary and mint, carefully mix the ingredients together with a slotted spoon.

Cover the dish with kitchen foil and cook at 160c for 1 hour 30 minutes.

I served this dish with a Potato puree and Cauliflower puree, but would equally work well with roast or Mash Potatoes and Mediterranean style Vegetables.

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