Crispy Polenta Fries

Super easy and delicious appetizer or side dish.

Crispy on the outside, tender on the inside and super fun to eat!

INGREDIENTS FOR 6 SERVINGS

-250 gr of instant polenta

-1 L of water or stock

-2 tsp of salt

-1/2 cup Parmigiano Reggiano or Pecorino Romano

-1/4 cup minced fresh chives

- Vegetable oil for frying

METHOD

1. Cook polenta according to package instructions

2. Line a 9x13 pan with plastic wrap

3. Pour hot polenta in the pan and spread evenly

4. Cover with plastic wrap and refrigerate for a minimum of 8 hours

5. When you're ready to fry, heat the oil in a pan until it reaches 350F° and fry the polenta in batches, making sure you move it around to prevent the fries from sticking together

6. Fry until golden and crispy, about 10 minutes

7. Drain on paper towel and serve with lots of grated cheese, and if you desire, with a dip, like tomato sauce, pesto mayo or a basil aioli.

Buon Appetito!

#friedpolenta #appetizer #vegetarian #glutenfree #italianfood #food52grams #tastemademedoit #bonappetit #foodandwine #polentafritta #italianstreetfood #chefrosangelaatte

Pea & Asparagus Risotto Croquettes

I love making these by using leftover risotto.

These croquettes freeze incredibly well and are perfect for when you're pressed for time or have last minute guests.

Just fry, freeze, then when you need them, just bake from frozen @375F° for 20-25 minutes! You can also make the pureé ahead of time, then reheat in a microwave.

INGREDIENTS FOR 8 CROQUETTES

-3 Cups leftover risotto (any type will work well with the pea pureé)

-2 cups Panko or your favourite breadcrumbs

-2 cups frozen peas

-8 1/2" cubes of fiordilatte or mozzarella

-1/4 cup Parmigiano Reggiano or Pecorino Romano, plus more for garnish

-1/4 cup Greek yogurt

-1/4 cup half and half or milk/cream

-1/4 tsp salt

-2 tbsp fresh dill

-4 mint leaves plus more for garnish

-Zest from 1/2 lemon

-Vegetable oil for frying

METHOD

1. Cook the peas in boiling water for 4 minutes

2. While they are still hot, pureé in a blender with Parmigiano, yogurt, cream, herbs and salt and set aside

3. Use a 1/4 cup measuring cup or icecream scoop to scoop up the rice

4. Make sure you pack the rice tightly, then add a cube of cheese in the middle

5. Shape croquettes with wet hands, by pressing rice together and rolling it into a sphere

6. Once croquettes are shaped, roll them in the breadcrumbs and refrigerate them for 30 minutes

7. Heat the oil to 350F°, gently lower croquettes in, making sure not to overcrowd the pot or the temperature will drop making croquettes fall apart

8. Fry the croquettes until golden brown making sure they are warm in the middle so cheese can melt. You can also bake them for 5-10 minutes after frying to make sure they are warm throughout

9. To plate, spoon a dollop of pureé on a plate and flatten with a spoon. Place a croquette on top and garnish with lemon zest, Parmigiano and mint leaves.

Serve warm and buon appetito! 🌱💚🇮🇹

#springrisotto #risottocroquettes #risottoprimavera #peaandasparagus #peaandasparagusrisotto #peapuree #crocchettediriso #supplídiriso #minisupplí #beautifulfood #appetizer #vegetarian #vegetarianappetizers #vegetarianrisotto #italianfood #foodandwine #bonappetit #food52grams

Stuffed Artichokes Alla Napoletana

These artichokes are not only delicious and beautiful, but hold such sentimental value to me since my oldest aunt who passed away last year was the only one who could make them so well.

I didn't have the opportunity to see her and ask her for the recipe before she passed, so this is my version of Zia Consiglia's stuffed artichokes, I hope she's proud of me.

INGREDIENTS FOR 24 HALVES

-12 artichokes

-8 free range eggs

-2 cups of grated Pecorino Romano

-1.5 cups of 1/2" diced salame Napoletano

-1.5 cups of 1/2" diced smoked mozzarella or caciocavallo

-1 tsp salt

-2 tsp black pepper

-1/4 cup EVOO

METHOD

1.Trim 1/2 inch from every artichoke stem

2. Remove tough outer leaves until you reach the lighter colored leaves

3. Trim stem of outer fibrous part

4. Trim about 1" off the top of the artichoke

5. Cut artichoke in half and gently remove the choke with a small spoon

6. Place artichokes in lemon water until a pot of water comes to a boil

7. Once all artichokes are clean, boil in salted water for 5 minutes

8. While the artichokes are cooking dice the salame and cheese

9. Drain artichokes on paper towel

10. Beat eggs, salt, pepper and Pecorino until well combined and pour them in a pitcher so it's easier to pour

11. Once artichokes have cooled, place them on a baking tray

12. Fill them with a few pieces of cheese and salame and fill each cavity with the egg mixture

13. Bake at 375F° for 25 minutes or until lightly brown on the top

14. Sprinkle with fresh parsley and serve as an appetizer, side dish or as part of a brunch!

Buon Appetito!

#stuffedartichokes #carciofiallanapoletana #familytraditions #familyrecipes #cucinanapoletana #cucinapartenopea #seasonalcooking #springdishes #artichokerecipes #beautifulfood #foodandwine #bonappetit #food52grams