We have two deliciously Italian antipasto recipes from Cook Corriere della Sera to share, helping you eke out the last of the Summer season.
Photography Laura Spinelli
Stylist Stefania Aledi
Food stylist Alessandra Avallone
for Cook Corriere della Sera
INGREDIENTS
• 200 gr brown rice
• 100 gr boiled garden peas
• 3 tbsp passata
• fresh basil
• 1 tbsp chickpeas flour
• 100 gr black rice flour
• olive oil
Boil the rice in plenty of salted water for 50 minutes, drain it and put it back on the pan to cool down with the lid on.
Warm up the passata, add a pinch of salt, garden peas and the fresh basil and stir for 2 minutes.
Combine the rice with 2 tablespoons of water, chickpeas flour and mix well.
Using your hands form 12 arancini with a pointy end.
Rub the arancini in the rice flour and place them in a bake pan drizzling them with the olive oil.
Cook the arancini in the oven at 180C for 15 minutes.
If you would like to prepare the arancini the evening before, put the rice in salted cold water, bring it to boil and cook for 10 minutes, then remove the pan from the heat and place it in the fridge. The morning after you will find the rice ready to use.
INGREDIENTS
• 1kg mix vegetables (carrots, broccoli, courgette, peas, leek)
• 1 egg
• 2 tbsp whole breadcrumb
• 150 gr rolled oat
• marjoram
• paprika
• salt
Clean the vegetables and cut them into cubes.
Steam them for 10 minutes.
Grind them in a mixer, add the egg, salt, paprika and mix once more.
Place the vegetables in a bowl and add the breadcrumbs and the marjoram, finely grind and leave it in a cool place for 30 minutes.
Grind the rolled oat in the mixer.
Take the vegetable paste and form some meatballs, then rub them in the grinded oat.
Place the meatballs in a bake pan lined with greaseproof paper and add a few drops of olive oil.
Cook them in the oven at 200C for 15 minutes turning them after 7 minutes to get them golden on both sides.
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