L'Italo-Americano

www.italoamericano.org 32 L'Italo-Americano LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES THURSDAY, FEBRUARY 7, 2019 FRITTELLE DI RISO Continuing with Italian carnival traditions, this recipe is a classic, especially in Tuscany.  Think of that delicious rice pudding you would have as a child, and imagine it rolled into balls, fried, and co- vered in sugar.  That's the best de- scription I have to describe these delicious treats which I would also class as an italian 'comfort food'. When I used to live in Pietrasanta, a naughty breakfast during carnival time would be hot 'frittelle di riso' with my cappuccino!   This recipe is easy to follow, just make sure you take your time cooking the rice.  The rice used for this recipe in Italian is called Riso Originario. Its characteristics in- clude having a grain that is small, round, with a high starch content. It is best for sushi, soups and espe- cially for desserts.  You can use any white starchy rice though, and the rice ideally needs to be cooked the night before you plan to make your frittelle.  Not everybody rolls the rice mixture into flour before frying them, but it helps keep them together and especially helps have perfect balls. (Note that in most places, frittelle aren't all perfect and uniform in size or shape). FRITTELLE DI RISO •7 oz white rice (originario) •13.5 floz whole milk •13.5 floz water •3.5 oz sugar •zest of 1 lemon •2 oz butter •2 eggs •pinch salt •3 oz flour (3/4 Cup) + extra •oil for frying DIRECTIONS 1. In a heavy saucepan, add the rice, milk, water, salt and lemon zest. Slowly bring to the boil, stir- ring occasionally.  Once rice is boi- ling, lower heat and allow to sim- mer. 2. Add sugar and butter, and continue to simmer until rice has absorbed all liquid. (Stir occasio- nally to avoid rice sticking to bot- tom of saucepan.)  Leave to cool completely, cover and place over- night in refrigerator. 3. Add eggs, one at a time, and flour.  Stir through with a spoon, until both eggs and flour are in- corporated evenly into rice mix- ture. 4. Using a tablespoon measure, remove rice and drop into a bowl of flour.  Roll rice into balls and put aside. 5. Heat oil and test with a little rice to see if it has arrived at an appropriate temperature for frying.  Drop rice balls into the oil, and turn frequently to ensure they brown all over. Remove These delicious fritters are typical of Tuscany © Toni Brancatisano when golden, and allow to drain on kitchen paper. 6. Roll in sugar and serve while still warm.  You can add a pinch of cinnamon to the sugar if you like. *Alternate recipe would be to add sultanas (previously soaked in port) or candied peel to rice mixture once it's cooked. Continua da pagina 30 If you want, you can add some cinnamon to the sugar, too! © Toni Brancatisano

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