Italian Street Food
Mushroom & Goats Cheese Arancini, Chamula Squid, Meatballs with a Pepper Tomato Salsa, Flat Breads, Baked Amaretto Rice Pudding.
Mushroom & Goats Cheese Arancini
We used leftover risotto, here is the risotto recipe – scale up accordingly, make extra and have these crispy balls the following day
Mushroom Risotto – Ingredients – serves 1 – scale up as you need
This works with any mix of mushrooms, we used;
- ½ pack shimegi mushrooms
- 3 chestnut mushrooms
- 2 shiitake mushrooms
- 30g mascarpone
- 30g butter
- 75g Risotto rice (Arborio)
- 75ml white wine
- 100ml veg stock
- 20g parsley
- 1 shallot
- 1 stick celery
- 1 clove garlic
-Halve the mushrooms
-Fine dice all veg as small as possible
-heat butter in a pan large enough to construct your dish in…as the butter starts to foam, cook mushrooms in burnt butter and remove from heat on to a plate for later
-cook the veg in the same pan with no colour and add rice, cook for a further 2 minutes
-Add wine and cook until all liquid has gone
-add half the stock and continue to cook until the rice nearly cooked on a low heat
– add the remaining stock and simmer
– add mascarpone, remaining butter and mushrooms back to the pan
– take off heat season and add chopped parsley
– serve with a shaving of Parmesan or fresh truffle
Ingredients – makes about 8 arancini
For the balls
- 250g Left over risotto
- 50g soft goat’s cheese
- Chopped parsley
For the Pané (weights are approximate, you can use less)
- 100g plain flour
- 3 eggs, beaten
- 200g panko breadcrumbs, blitzed
- Vegetable oil for frying
Mix the goats cheese through the chilled risotto – if you want to add more herbs at this stage you can.
Divide into 8 equally sized balls – if you want to be really precise, weigh the risotto rice into equal amounts. Roll into balls by hand.
Line up your pane ingredients in saucers – flour, then eggs, then breadcrumbs
Roll the balls in flour, then in the egg and then into the crumb – you should have an even coating.
Refrigerate for at least an hour
Choose a deep pan and add enough oil to totally cover the balls. Make sure the pan is only a third full as the oil will expand up the sides of the pan – Heat the oil till almost bubbling, test the heat by dropping a small piece of bread in – it should bubble immediately and brown.
Drop the balls in, in small batches – and once browned, use a slotted spoon to remove and place on a piece of kitchen roll to remove any excess oil.
Serve immediately – maybe with some aioli, scatter some parsley over the top to serve
Fresh squid – approx. 100g-200g, see what your fishmonger has and you are looking for the body (tube) as opposed to the tentacles.
- 1 green chilli – fine diced and deseeded
- Splash olive oil
- Small handful fresh coriander and parsley
- 1 clove garlic, rough chop
- Sprinkle of rock salt
Use a pestle and mortar to crush the chilli, garlic, salt and herbs with the splash of olive oil
Inspect the squid, remove any membrane carefully and cut through the middle of the tube. Cut into the size pieces you want and score to about half way depth through.
Cover the squid in the sauce, ideally cover & refrigerate for a couple of hours.
Take a griddle pan or frying pan – heat until smoking hot and then drop your squid in – cook for a minute each side and serve immediately! Delicious!
One Pan Meatballs with a Roasted Pepper & Tomato Salsa
For the Balls
- 125g Beef Mince
- Salt & Pepper
- 1 Clove Garlic – smashed into paste
- Handful Fresh Parsley – rough chop (plus extra for garnish)
For the Salsa
- One Red Pepper – Roasted whole
- 2 Small Tomatoes
- ½ Shallot
- 1 Clove Garlic
- Olive Oil
- 50ml Red Wine
To cook, we used one griddle pan throughout – you can use a frying pan
Prep – pop your red pepper into the oven to soften, you can then pull the stalk and seeds out, and rough chop – 20 minutes is fine for this.
Grate your tomatoes, fine dice the shallot, crush both your garlic cloves into a paste.
Meatballs – in a bowl mix the mince, salt and pepper, garlic (remember some is for the salsa) and parsley together. Divide into equal sized balls – approx. 8.
Heat your griddle pan to medium high and pop the balls in, turning so all sides are coloured
Add the Salsa
Move the meatballs to one side of the pan, if the pan is dry, add some oil, if there is sufficient juices from the meat, you don’t need. Add the shallot and the garlic, soften and then add the grated tomato and the red pepper, mix around and add the wine. The meat balls will now be in the middle of the pan.
Leave on a medium heat – as the wine reduces, the balls will be cooked.
Serve immediately with a sprinkle of parsley on top.
Rosemary Garlic Bread
Music Paper or Piano Bread including Gluten Free Version – cook in the oven or in a hot pan
So called as the breads are rolled super thin so the light shines through and to give a good crunch, you can make in advance and served at room temperature, or warm, straight from the oven. Toppings are up to your imagination, we have picked a classic rosemary, garlic and seasalt.
Ingredients – makes 4 breads
For the dough:
- 200g plain flour (for GF, we used Dove’s Farm Gluten Free Flour), plus some for dusting
- 1 teaspoon Baking Powder (Check your baking powder is GF)
- For Gluten Free only – 2 teaspoons Xanthan Gum
- 125ml water
- 1 teaspoon olive oil
- Pinch salt
- Garlic – roughly chopped
- Rosemary – leaves picked and stalks discarded
- Olive oil
In a large bowl, mix all the dry ingredients with a spoon, the teaspoon of olive oil, then add the water gradually. The dough will pull together quite quickly…add the water slowly so you can see if it’s had enough…use hands to pull into a ball – if too sticky add a little of the dusting flour, if too flaky a splash more water. Knead with a tiny bit of flour on the surface, you should work the dough for about 4-5 minutes using the palm of your hand, not your fingers, then set aside in the bowl – use a splash of oil on your hands to cover the outside of the dough so it doesn’t stick.
The gluten free is just the same, but the dough is more delicate. Once it has pulled together, give a gentle knead and set aside in the bowl, it will feel like a soft plasticine, use a splash of olive oil on your hands at the end to leave the ball so it won’t stick in the bowl.
You can proceed immediately or let the dough rest. If leaving for a long time, cover with cling and put in the fridge.
To Cook – preheat oven to 200C
Split the dough into 4, then roll flat each piece flat and thin – it doesn’t really matter if there are a couple of tears in the dough. Place on the baking sheet and then drizzle oil, scatter garlic, seasalt and rosemary leaves on top. Gluten free – roll between 2 pieces of grease proof paper – get as thin as you can and then remove top grease proof and put the other sheet with the bread on top on baking tray. Add toppings as before.
Into oven for roughly 10 minutes, if should crisp up and get a little brown – it’s harder to get the colour into the GF, but the taste is as good!
Tomato Mozzarella Salad
- Beef Tomatoes
- Fresh Basil
- Olive Oil
- Salt & Pepper
Method – slice and stack, seasoning and drizzling olive oil on each layer – delicious, simple
Baked Amaretto Rice Pudding
- Espresso cup of Amaretto
- 100g risotto rice
- 300ml goat’s milk
- 50g caster sugar
Mix all your ingredients together, and place in a foil tray or small cake tin. Into a low oven (150C) for 90 minutes.
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