Southern Italian Cooking - Class 1

Bruschetta

• 8 Slices Bread
• 3 Roma tomatoes, seeded and diced
• 1 Bunch Basil leaves, finely sliced
• 3 cloves garlic, whole
• 3 Tbsp olive oil, plus some for bread
• 100g Pecorino Romano Cheese
• Salt and Pepper

The tomatoes were cut and emptied of all their innards - a wasteful prep that cuts down on acidity and maintains a rigid texture - then diced. The basil was coarsely chopped (not chiffonaded) and added to the tomato mix, along with some grated cheese. Salt was not added until just before serving, so that the tomatoes didn't leach their liquids and get soggy.

Bread was drizzled with olive oil and grilled (should be immediately before serving), rubbed with garlic, topped with tomato mix, and some freshly shaved cheese.

-Though simple, this recipe is solid.

Rice Balls

• 1 1/2 cups Arborio rice
• 1/3 cup Pecorino Romano, grated
• 1 Ball Mozzarella, diced
• 2 Eggs
• 2 Tbsp Butter
• 1/2 cup breadcrumbs, for breading
• Oil, for deep frying
• Tomato Sauce, for topping
  

If using fresh rice boil in salted water until cooked through (not el dente). Drain, then add cheese and butter while still hot. Season to taste. Allow to cool, then add one egg. Refrigerate for 1/2 hour to 1 hour; this will help when forming balls.

Make a pocket of rice in your hand and place a cube of Mozzarella in the center. Firmly close with a bit more rice and shape into a ball. Dip into a beaten egg, then roll in breadcrumbs. Transfer to a tray for freezing, or fry immediately. Fry until golden brown.

Serve with hot tomato sauce.

-It's best to make this recipe with leftover risotto, since it's flavorful and because leftover risotto doesn't reheat quite the same.

Pizza Dough

• 3 cup Flour (hard or all-purpose)
• 3/4 cup Water, cool
• 1/4 cup Water, warm
• 1 Tbsp Honey
• 1 tsp Salt
• 2 Tbsp Dry Active Yeast
• 2 Tbsp Olive Oil

Bloom the yeast with water and honey. Let sit for 10 minutes.

Mix the flour and salt in a food processor, then slowly add oil and honey-yeast mixture. Mix until a ball forms. Remove the dough and knead on a countertop, adding flour just to keep from sticking. Stretch out the skin and fold over into a ball. Place into a bowl and brush with olive oil. Allow the dough to rise in a warm place for 1 hour, or overnight in the fridge.

-This is a diverse dough - can be used for pizza, focaccio, or grilled and topped with sauteed vegetables.