Chef Zee

Good morning Chefs

Arancini

Ingredients

750ml (3 cups) Massel chicken style liquid stock

500ml (2 cups) water

Large pinch of saffron threads

1 tablespoon olive oil

1 brown onion, finely chopped

440g (2 cups) arborio rice

125ml (1/2 cup) white wine

110g (1 1/2 cups) finely grated parmesan

20g butter

50g mozzarella or provolone, cut into 5mm pieces

300g (2 cups) plain flour

180g (2 cups) dried (packaged) breadcrumbs

3 eggs, lightly whisked

Vegetable oil, to deep fry

Filling

1 tablespoon olive oil

20g pancetta, coarsely chopped (see note)

1 small brown onion, finely chopped

1 small carrot, peeled, finely chopped

1/2 celery stick, finely chopped

1 garlic clove, finely chopped

150g pork and veal mince (see note)

60ml (1/4 cup) red wine

125ml (1/2 cup) passata (tomato pasta sauce)

125ml (1/2 cup) Massel beef stock

1 small sprig fresh rosemary

1 fresh or dried bay leaf

Method

Step 1 To make the filling, heat the oil in a medium saucepan over medium heat. Add the pancetta, onion, carrot, celery and garlic. Cook, stirring occasionally, for 10 minutes or until soft.

Step 2 Increase heat to high. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add wine and cook for 2 minutes or until slightly reduced. Add passata, beef stock, rosemary and bay leaf. Season with salt and pepper. Reduce heat to low. Simmer for 2 hours or until almost all the liquid is absorbed and the mixture is thick. Transfer to a heatproof bowl. Set aside to cool slightly. Cover and place in the fridge for 2 hours or until cooled completely.

Step 3 Meanwhile, combine the chicken stock, water and saffron in a saucepan and bring to the boil over high heat. Reduce heat to low and hold at a gentle simmer.

Step 4 Heat the olive oil in a large saucepan over medium heat. Add onion and cook, stirring often, for 5 minutes or until soft. Add the rice and stir for 1 minute or until the grains appear glassy. Add the wine and cook, stirring

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Ingredients

375g dried spaghettini

1/3 cup extra virgin olive oil

5 garlic cloves, crushed

1/2 teaspoon dried chilli flakes (optional)

Grated parmesan (or vegetarian hard cheese), to serve

Finely chopped fresh flat-leaf parsley, to serve

Method

Step 1 Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain, reserving 1/4 cup liquid.

Step 2 Heat oil in a large, non-stick frying pan over medium-low heat. Add garlic and chilli, if using. Cook for 1 to 2 minutes or until fragrant. Add pasta and reserved cooking liquid. Season with salt and pepper. Cook, tossing, for 1 to 2 minutes or until combined and heated through. Serve sprinkled with parmesan and parsley.

Notes

Pasta types:

Pasta shapes vary enormously, and can be matched with many different sauces. The general rule is that the thicker the sauce, the wider the pasta should be. Lighter, long pastas such as angel hair and linguine are best suited to delicate, light sauces, often oil-based instead of meat-based. Use shells, penne or rigatoni for chunkier sauces. Really though, it’s a matter of preference; use whatever pasta takes your fancy and have fun experimenting!

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