Cooking Lab -Truffle Arancini Di Riso (Fried Risotto Balls) w Italian Blue Cheese

Arancini are small Italian rice croquettes traditionally from Sicily.

I usually cook more risotto than required so I can have some leftover to make Arancini balls! 

Let me give the leftover some five-star treatment and transform it to an delicious antipasto entree dish.

(c) GMV - Got My Vote!' *\(^o^)/*

Crispy Fried truffle mushroom risotto balls with Italian Blue Cheese filling.

Ingredients:

- Leftover truffle mushroom risotto (Please see previous Cooking Lab recipe) 

- Italian Blue Cheese

- 1-2 eggs, lightly beaten

- WHITE WING Plain flour

- PANKO bread crumbs

- Baby rocket, Cherry Tomatoes

- Shaved Parmesan Cheese

Instructions:

(Note before starting - Risotto need to be refrigerated for at least 1 day for best result)

1.  Cut Blue Cheese into small cubes.

2.  Place 1 Blue Cheese cube at the center. Shape cold risotto into balls (Make sure the cheese is completely covered by the risotto so it does not splatter when frying.)

3. Roll the balls in the beaten egg, the flour and then the Panko crumbs. Dust off the excess flour and crumbs.

4. Set aside in fridge for 30 -60 minutes to firm up.

5. Heat canola oil in the deep fryer to 180C.

6. Deep fried the Arancini balls until golden and crispy.

7. Place Arancini Balls on Paper Towel to soak up excess oil. Ready for plating!

Absolutely melt in your mouth these entertainment Arancini poppers which pulls apart appealingly!

8. Place 3 Arancini balls on each serving plate. Scatter baby rocket, cherry tomatoes and shaved Parmesan cheese.

Stunning leftover transformation makeover isn't it?  

Thin crisp outer shell and molten blue cheese-laden risotto within. The risotto is infused with white truffle oil for an elegant aromatic taste.

Buon Appetito!

Cooking Lab - Roasted Tomato Salsa Toast

Super busy day today!

Whirlwind of things to do and barely have time for lunch.

Need something quick and tasty. 

(c) GMV - Got My Vote!'(＾ｰ^)ノ

Roasted Tomato Salsa w Blue Cheese on Toast.

The salsa is perfect on Brushetta. I am pressed for time, so the nearest substitute is the toast.

Ingredients:

- Cherry Tomatoes 250g halved.

- Basil Leaves 1 cup, shredded 

- Sugar 1t

- Balsamic Vinegar 1t

- Hommus spread

- Smoked Ham 1 piece, shredded 

- Blue Cheese

Instruction:

1. Preheat the oven to 160C.

2. Place tomato halves in a baking dish and sprinkle with sugar and some salt. Bake for 30 minutes. Remove from heat and allow to cool.

3. Slice the roasted tomatoes thinly and place in a bowl with shredded basil. Add the balsamic vinegar and mix well to combine.

4. Toast the sandwich until crispy and golden. Spread some Hommus at the base. 

5. Top with shredded ham and 3T of the tomato salsa. Add some Blue Cheese to finish off the dish.

Simple & refreshing lunch!

All energized up and ready for the afternoon challenges.

Cooking Lab - Crisp Prosciutto wrapped Asparagus w Caesar Aioli

Lightly grilled asparagus wrapped in thin crispy Proscuitto with rich dressing.

Simple yet elegant entree or as a side dish. 

A stunning beautiful dish.

(c) GMV - Got My Vote!" ^_−☆

Tender grilled baby asparagus w crispy prosciutto. Topped with a slight anchovy flavored Caesar aioli dressing for the perfect finishing touch.

Asparagus are in season. Fresh and crisp. Couldn't help myself but bought 3 baby bunches home.

Ingredients:

- 2 bunches asparagus woody ends trimmed and discarded.

- 3 thinly sliced of good imported Prosciuttos.

- Herbed olive oil to grease

- Shaved Parmesan, to serve.

- Lemon wedges, to serve.

Method:

1. Preheat oven to Grill or to +200C

2. Wrapped 6-7 thin asparagus in each slice of Proscuitto. 

(Because Proscuitto is a cured meat and can become quite salty, I tend to wrap multiple asparagus together.)

3. Place all on a baking tray.

4. Prepare some herbed olive oil on stand-by. 

(Tip: Use the oil from the antipasto products - ie sundried tomato, chargrilled pepper etc - they will add depth to the flavoring.)

5. Lightly brush some herbed olive oil on the tips and ends of the asparagus. (The prosciutto has already got some fat, so they don't need any oil.)

6. Grill for 8-10 minutes.

7. When the asparagus became tender & the Proscuitto should be crisp. Remove from the oven.

8. In a small bowl, whisk together the Caesar Salad Dressing & PRAISE aioli.

Product Info: 

- CARDINI - The Original Caesar Dressing 350ml $4.99

(This is the tastiest one on the market, rich and creamy.. plus it has got a nice anchovy taste, just too perfect for this dish!)

- PRAISE Deli Style - Chipotle Aioli 250ml $2.99 (This turned out to be a very versatile mayonnaise sauce. Great with wedges and good for various dishes.)

9. Plate the asparagus and spoon the caesar aioli dressing over the asparagus and prosciutto. 

10. Top with shaved Parmesan cheese and season with pepper. Serve with lemon wedges.

The perfect side dishes for the warmer days. Refreshing with lemon juice.