Arancini, Fritters, And Snacks
Italy has a great tradition of street food, snacks and such that one buys in a friggitoria, where they fry foods, or makes at home. Wonderful stuff in mid-morning, and excellent party nibbles too!
An Italian Tuna Sandwich – Sandwich Con Tonno, Capperi e Olive
You might not think of a tuna sandwich as being particularly Italian. However, most Italians, especially those with more demanding jobs, eat out at least once a day and a full meal simply won't work if one has to then head back to the office and be productive. This tuna sandwish is the sort of thing you might find in a trendy downtown eatery.
You might not think of a tuna sandwich as being particularly Italian. However, most Italians, especially those with more demanding jobs, eat out at least once a day and a full meal simply won't work if one has to then head back to the office and be productive. This tuna sandwish is the sort of thing you might find in a trendy downtown eatery.
Buricche for Purim (or any other time)
Buricche are an Italian Jewish version of a Turkish pastry called Burchitas, and are traditionally enjoyed for Purim. To make them you will need puff pastry, though to avoid breaking the Kosher restrictions on combining diary and meat ingredients, you should -- assuming you are using 2 cups (200 g) of flour -- substitute for the butter with 6 ounces (150 g) of goose or veal grease.
Buricche are an Italian Jewish version of a Turkish pastry called Burchitas, and are traditionally enjoyed for Purim. To make them you will need puff pastry, though to avoid breaking the Kosher restrictions on combining diary and meat ingredients, you should -- assuming you are using 2 cups (200 g) of flour -- substitute for the butter with 6 ounces (150 g) of goose or veal grease.
Classic Italian Recipes: Arancini, Fritters and Snacks
If you wander the streets of just about any Italian town, you are certain to come across a friggitoria, or frying stand, dispensing snacks to passersby. Some of the specialties will be quite local, but others are by now standard.
If you wander the streets of just about any Italian town, you are certain to come across a friggitoria, or frying stand, dispensing snacks to passersby. Some of the specialties will be quite local, but others are by now standard.
Arancini di Riso with Ricotta, or Arancini di Riso con Ricotta
Arancini di riso are street food of the best kind, delightful golden balls of fried rice with a filling one munches as one strolls, and they are popular throughout Sicily; this particular variation is from Trapani.
Arancini di riso are street food of the best kind, delightful golden balls of fried rice with a filling one munches as one strolls, and they are popular throughout Sicily; this particular variation is from Trapani.
Polenta Squares with Gorgonzola, or Crostoni al Gorgonzola
Fried polenta is a great treat, snacking food of the sort one can go to a friggitoria and buy a cone of -- the frier takes a sheet of yellow butcher's paper, rolls it into a cone, and fills it with squares of polenta. But it's also a nice accompaniment to other fried foods at table, and is a perfect base for toppings of various kinds, at which point the squares become crostini, and are excellent antipasti or party foods. Here they're topped with Gorgonzola.
Fried polenta is a great treat, snacking food of the sort one can go to a friggitoria and buy a cone of -- the frier takes a sheet of yellow butcher's paper, rolls it into a cone, and fills it with squares of polenta. But it's also a nice accompaniment to other fried foods at table, and is a perfect base for toppings of various kinds, at which point the squares become crostini, and are excellent antipasti or party foods. Here they're topped with Gorgonzola.
Isernian Calzoni, or Calzoni Ripieni d'Isernia
Isernian Calzoni, or Calzoni Ripieni d'Isernia: A true calzone is a pizza folded over so the topping becomes a filling, and is usually baked. These are smaller and are fried; they'll work nicely as antipasti or party food, and can also be served as a first course.
Isernian Calzoni, or Calzoni Ripieni d'Isernia: A true calzone is a pizza folded over so the topping becomes a filling, and is usually baked. These are smaller and are fried; they'll work nicely as antipasti or party food, and can also be served as a first course.
Fried Mozzarella, or Mozzarella Fritta
Fried Mozzarella, or Mozzarella Fritta: The idea of frying a cheese that melts when it gets hot might strike some as strange, but if it's breaded the breading will form a golden crunchy crust, while what's inside will be deliciously creamy. As an added bonus, this is very easy to do. To serve 4:
Fried Mozzarella, or Mozzarella Fritta: The idea of frying a cheese that melts when it gets hot might strike some as strange, but if it's breaded the breading will form a golden crunchy crust, while what's inside will be deliciously creamy. As an added bonus, this is very easy to do. To serve 4:
Lentil Fritters -- Frittelle di Lenticchie
Lentil fritters are street food, the sort of thing one might buy in a friggitoria where they fry things up to order for passers by. They'll also be a very tasty snack or party food, and will work nicely as antipasti or in a platter of mixed fried foods.
Lentil fritters are street food, the sort of thing one might buy in a friggitoria where they fry things up to order for passers by. They'll also be a very tasty snack or party food, and will work nicely as antipasti or in a platter of mixed fried foods.
Roman Style Fried Meat -- Fritto all Romana
Roman Style Fried Meat, or Fritto all Romana: This is a recipe from the Art of Eating Well (Random House, 1996), my translation of Pellegrino Artusi's La Scienza in Cucina e L'Arte di Mangiar Bene, the first truly successful Italian cookbook. He doesn't say why they're Roman, but they will be quite nice as an antipasto or to perk a failing appetite at mid-meal.
Roman Style Fried Meat, or Fritto all Romana: This is a recipe from the Art of Eating Well (Random House, 1996), my translation of Pellegrino Artusi's La Scienza in Cucina e L'Arte di Mangiar Bene, the first truly successful Italian cookbook. He doesn't say why they're Roman, but they will be quite nice as an antipasto or to perk a failing appetite at mid-meal.
Puff and Pastry Bag Fritters -- Bombe e Pasta Siringa
Puff and Pastry Bag Fritters, or Bombe e Pasta Siringa: This recipe is drawn from The Art of Eating Well (Random House, 1996), my translation of Pellegrino Artusi's La Scienza in Cucina e L'Arte di Mangiar Bene, the first truly successful Italian cookbook. Artusi notes that the batter works equally well for puffs and pastry bag fritters. It requires some effort to make, but isn't difficult.
Puff and Pastry Bag Fritters, or Bombe e Pasta Siringa: This recipe is drawn from The Art of Eating Well (Random House, 1996), my translation of Pellegrino Artusi's La Scienza in Cucina e L'Arte di Mangiar Bene, the first truly successful Italian cookbook. Artusi notes that the batter works equally well for puffs and pastry bag fritters. It requires some effort to make, but isn't difficult.
Sweet Panelle: Street snacks from Palermo
Sweet Panelle: Street snacks from Palermo
Sweet Panelle: Street snacks from Palermo
Savory Panelle: Street snacks from Palermo
Panelle: Street snacks from Palermo: Cindy writes, "Looking for recipe for "Panella" (not sure of spelling). It is like a deep fried flat pancake with a ceci bean flour base. My husband used to eat it on bread like a sandwich on streets of Palermo." It's peasant food in the truest sense of the word, and resemble both the panissa made in Liguria and some of the fritters they make in Tunisia -- proof that in the Mediterranean everybody interacts. Here's a savory version:
Panelle: Street snacks from Palermo: Cindy writes, "Looking for recipe for "Panella" (not sure of spelling). It is like a deep fried flat pancake with a ceci bean flour base. My husband used to eat it on bread like a sandwich on streets of Palermo." It's peasant food in the truest sense of the word, and resemble both the panissa made in Liguria and some of the fritters they make in Tunisia -- proof that in the Mediterranean everybody interacts. Here's a savory version:
Sfincione di San Giovanni
Sfincione di San Giovanni: A Sicilian treat that will be very tasty come San Giovanni (June 24), and is certainly worth doing any time of year.
Sfincione di San Giovanni: A Sicilian treat that will be very tasty come San Giovanni (June 24), and is certainly worth doing any time of year.
Sfingiuni, or: Pizza Fritta alla Siciliana
While we're on the subject of zesty foods, Vincent writes, "I've been scouring for recipe for Sicilian sfingiuni, sometimes spelled sfinghi, that bread-like pizza with beaucoup imported anchovies, made with semolina, unbleached flour, and no tomato sauce. Found occasionally in the older Sicilian homes 'way back when but impossible to find a recipe."
While we're on the subject of zesty foods, Vincent writes, "I've been scouring for recipe for Sicilian sfingiuni, sometimes spelled sfinghi, that bread-like pizza with beaucoup imported anchovies, made with semolina, unbleached flour, and no tomato sauce. Found occasionally in the older Sicilian homes 'way back when but impossible to find a recipe."
Polenta Fritters Lodigiana Style -- Frittelle di Polenta alla Lodigiana
Polenta Fritters Lodigiana Style, or Frittelle di Polenta alla Lodigiana: Polenta Fritters Lodigiana Style, or Frittelle di Polenta alla Lodigiana: This is a specialty of the Lodigiana region in Lombardia, where families pass their specific versions of the recipe from generation to generation.
Polenta Fritters Lodigiana Style, or Frittelle di Polenta alla Lodigiana: Polenta Fritters Lodigiana Style, or Frittelle di Polenta alla Lodigiana: This is a specialty of the Lodigiana region in Lombardia, where families pass their specific versions of the recipe from generation to generation.
Supplì al Telefono
A while back Anthony asked for supplì al telefono. These are Roman fritters, rice balls with a meat-and-cheese filling that's quite stringy when it's hot. The sight of the strings dangling from somebody's half-eaten supplì made someone think of phone lines, and hence the name. No, I am not making this up.
A while back Anthony asked for supplì al telefono. These are Roman fritters, rice balls with a meat-and-cheese filling that's quite stringy when it's hot. The sight of the strings dangling from somebody's half-eaten supplì made someone think of phone lines, and hence the name. No, I am not making this up.
Neapolitan Rice Croquettes -- Palle di Riso
These croquettes, which are similar to some varieties of arancini di riso, are an important component of Frienno e Magnanno, the classic Neapolitan fritto misto. They're also excellent as an antipasto, and like their Sicilian cousins make fine snack food. This recipe will serve 6.
These croquettes, which are similar to some varieties of arancini di riso, are an important component of Frienno e Magnanno, the classic Neapolitan fritto misto. They're also excellent as an antipasto, and like their Sicilian cousins make fine snack food. This recipe will serve 6.
Arancini with Mushrooms, Arancini ai Funghi
Tasty Sicilian rice balls stuffed with mushroom sauce, breaded, and fried until golden.
Tasty Sicilian rice balls stuffed with mushroom sauce, breaded, and fried until golden.
Arancini with Meat Sauce, Arancini al Ragu
Sicilian rice balls, stuffed with meat sauce, breaded, and fried until golden. Tasty!
Sicilian rice balls, stuffed with meat sauce, breaded, and fried until golden. Tasty!
Arancini Stuffed with Ham, Arancini al Prosciutto
Tasty Sicilian rice balls stuffed with ham, breaded, and fried until golden.
Tasty Sicilian rice balls stuffed with ham, breaded, and fried until golden.
Arancini Stuffed with Shrimp, Arancini ai Gamberetti
Rice balls stuffed with shrimp, breadded, and fried until golden. Tasty!
Rice balls stuffed with shrimp, breadded, and fried until golden. Tasty!
Arancini Di Riso, Sicilian golden fried rice balls
In addition to being fine snacks, these golden filled rice balls make excellent antipasti at parties, and if you make several small batches with different fillings they'll work very well with other fried foods as part of a fritto misto (mixed fried foods). Or you may want a lighter meal, and just serve them with a tossed salad.
In addition to being fine snacks, these golden filled rice balls make excellent antipasti at parties, and if you make several small batches with different fillings they'll work very well with other fried foods as part of a fritto misto (mixed fried foods). Or you may want a lighter meal, and just serve them with a tossed salad.
Rice Balls, Arancini di Riso
I've recently received a number of requests for arancini di riso -- rice croquettes with ground meat fillings that Sicilians consume as snacks. The idea sounds simple, but they're very tasty.
I've recently received a number of requests for arancini di riso -- rice croquettes with ground meat fillings that Sicilians consume as snacks. The idea sounds simple, but they're very tasty.
Bread Pizza with Black Olives: Pizza di Pane alle Olive Nere
A quick, tasty snack made by topping an open-faced focaccia; it's perfect in the evening with a beer too.
A quick, tasty snack made by topping an open-faced focaccia; it's perfect in the evening with a beer too.
Bruschetta
Being rubbed with garlic and drizzled with oil is one of the nicest things that can happen to sliced bread. Ideal for barbecues too!
Being rubbed with garlic and drizzled with oil is one of the nicest things that can happen to sliced bread. Ideal for barbecues too!
Cazzilli
Sicilian potato fritters that closely resemble fritters both Moroccan and Genoese. From my review of Anissa Helou's Mediterranean Street Food
Sicilian potato fritters that closely resemble fritters both Moroccan and Genoese. From my review of Anissa Helou's Mediterranean Street Food
Focaccia with Cheese: Focaccia col Formaggio
Cheese-filled focaccia is a stunning treat, and a perfect antipasto too.
Cheese-filled focaccia is a stunning treat, and a perfect antipasto too.
Cheese Torte: Torta di Formaggio
A cheese torte may sound simple, but can be exraordinary.
A cheese torte may sound simple, but can be exraordinary.
Fried Meat Delfina Style: Carne Farcita alla Delfina
Tasty fried meat and cheese sandwiches that will work nicely as an antipasto or perk up tired appetites.
Tasty fried meat and cheese sandwiches that will work nicely as an antipasto or perk up tired appetites.
Mortadella and Grana Padano Fritters
Tasty fritters made with Mortadella and Grana are an excellent antipasto or addition to a platter of fried foods.
Tasty fritters made with Mortadella and Grana are an excellent antipasto or addition to a platter of fried foods.
Pettole
The bread dough fritters given the poor by Baby Jesus.
The bread dough fritters given the poor by Baby Jesus.
Polenta Viandese Style: Polenta alla Viandese
Polenta, seasoned with lemon zest, sugar, and fried: a traditional snack or breakfast in Mantova.
Polenta, seasoned with lemon zest, sugar, and fried: a traditional snack or breakfast in Mantova.
Polenta with Beans: Polenta coi Fasoi
Polenta with beans, a tasty antipasto, or a nice accompaniment to a roast or stew.
Polenta with beans, a tasty antipasto, or a nice accompaniment to a roast or stew.
Provolone Croquettes: Polpettine di Provolone
Most meatballs are meat-based. These, instead, are made with cheese, and will work nicely in a quick lunch. They'll also make a nice antipasto or party food.
Most meatballs are meat-based. These, instead, are made with cheese, and will work nicely in a quick lunch. They'll also make a nice antipasto or party food.
Stuffed Fried Friarelli: Friarelli Ripieni e Fritti
Friarelli are medium sized, slender, thin-walled, mild, pale green peppers that work very well when stuffed with a breadcrumb filling and fried
Friarelli are medium sized, slender, thin-walled, mild, pale green peppers that work very well when stuffed with a breadcrumb filling and fried
Yogurt Raita with Hot Pepper Grissini
A zesty antipasto, crunchy bread sticks with a creamy, cheesy dip.
A zesty antipasto, crunchy bread sticks with a creamy, cheesy dip.
Italian Grinders
If you add a dusting of oregano to this you will end up with what is known in the Philadelphia area as a hoaghi.
If you add a dusting of oregano to this you will end up with what is known in the Philadelphia area as a hoaghi.
Italian Grinders
Classic American-style sandwiches made with ground beef.
Classic American-style sandwiches made with ground beef.
Polenta Toasts with Roasted Peppers
These would be called crostini di polenta in Italy; the peppers will go admirably well. From the folks at Bertolli.
These would be called crostini di polenta in Italy; the peppers will go admirably well. From the folks at Bertolli.
Salvia Fritta
Fried sage is very dry and very crisp -- an appetizer that would occur to few, but will astonish your guests! It also works nicely as a side dish.
Fried sage is very dry and very crisp -- an appetizer that would occur to few, but will astonish your guests! It also works nicely as a side dish.
Sicilian Rice Balls
Arancini with a mozzarella and ham filling.
Arancini with a mozzarella and ham filling.