The mountainous area to the east of Umbria is known as "the Marches". It is known as the home of black truffles, white truffles and several less familiar varieties known as summer truffles. This region is marked by two distinct culinary types. The first is the coastal region where seafood dominates. The seafood
soups are legendary throughout Italy. Inland the cuisine is home to the truffle,
mushroom and olive. While looking through the "Bon Appetit" magazine that we are using a the base guide for this tour, we couldn't find any recipe that was specifically for the region known as the "Marches". But in reading some other research info we have come to learn that the region is known for it's "little bites". One thing We learned in our research was that fritters seem to be among the favorite as we travel around the "Isle of March" So today... We are making Frittelle di Riso, or rice fritters, both versions. First recipe is a savory recipe, second is a sweet recipe. They are both very tasty.
Sweet Risoto (Rice) Fritters
Ingredients:
1 3/4 cups rice --
1 quart whole milk
The grated zest of a lemon
4 tablespoons sugar
1 tablespoon butter
3 eggs, separated
1 teaspoon vanilla
1 cup (100 g) flour
Oil for frying
Preparation:
Begin
by cooking the rice until it's thoroughly cooked in the milk, together
with the sugar, lemon zest, and butter. Let the mixture cool, and stir
in the three yolks. Stir in the vanilla. Whip the whites and
fold them in, then fold in the flour.
Heat oil in a fairly deep pot and fry the mixture, 1 tablespoon at a time,
removing the balls from the pot when they become golden. Drain them on
absorbent paper, dust them with granulated sugar, and serve.
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