Aranciata Nuorese Recipes

ARANCIATA COCKTAIL

Steps:

• Fill three 12-ounce glasses to the top with ice. Squeeze a wedge of lime over the ice in each glass, leaving the squeezed rind in the glass. Shake a generous dash of bitters over the ice. Pour 1 1/2 ounces of rum into each glass. Fill each glass to the top with the Aranciata and stir vigorously. Garnish with an additional wedge of lime and serve.

ARANCIATA NUORESE

Steps:

• Using a swivel-handled peeler, shave the zest from the oranges, avoiding even the barest bits of the bitter pith.
• In a saucepan, cover the zest with cold water and blanch it for 1 minute. Drain the zest and refresh it under very cold water, setting it then to rest in a bowl of cold water, covered with plastic wrap, in the refrigerator. Change the water once a day for five days. This long bath sweetens the zest.
• Drain and dry the zest on absorbent paper towels.
• Place the zest and the honey in a saucepan over a quiet flame, permitting the zest to drink in the honey for 40 minutes. Off the flame, add the almonds, stirring, coating them with the honey and the zest.
• Pour the mixture out onto a pastry marble or a double sheet of parchment, leaving it to cool to tepid.
• With a sharp, wet knife, cut the confection into tiny squares. Leave the finished aranciata to cool completely before storing it in tins. Alas, this artisanal version of aranciata has only a short life, giving one the responsibility to see that every last chewy bite of it be dispatched within a few days.

ARRABBIATA SAUCE

Steps:

• Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
• Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
• Stir in parsley. Ladle over the hot cooked pasta of your choice.

ARANCINI

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.
• When the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham. Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly.
• Stir the beaten egg into the risotto. In a small bowl, whisk together the remaining egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.
• Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees F (175 degrees C). Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.