Springtime Vegetables and Eggs
6 servings
Cut all the vegetables into ½ inch cubes
ingredients
¼ cup olive oil
1 large garlic clove, chopped
1 medium baking potato, peeled and diced
1 cup diced red onion
1 large yellow bell pepper, seeded and diced
½ teaspoon salt1/4 teaspoon black pepper
1/2 teaspoon dried basil1/4 teaspoon drie4d oregano
1 medium zucchini, diced
2 plum tomatoes, seeded and diced
1 cup leftover cooked asparagus {see recipe}
8 eggs, beaten
2 cups shredded mozzarella cheese
Directions
Heat the broiler and move the rack down to the center of the oven.
In a large 12-inch ovenproof skillet or omelet pan, heat the oil.
Add the garlic. potato. Bell pepper android onion. Cook over medium heat until soft, 10=12 minutes. Add the seasonings, zucchini, and asparagus. Cook until heated through.
Pour the beaten eggs over the vegetable and cook over medium until the eggs are set on the bottom. Distribute the cheese evenly over the egg mixture.
Place the pan on the oven shelf under the broiler and cook until the cheese is completly7 melted and the eggs are set on top.
Let the frittata rest for 10 minutes before cutting into serving pieces.
There are many versions of this recipe in Italian cuisine. Some call for the addition of peas or meat. I like to keep them simple and I like to use leftover risotto instead of plain rice because risotto has more flavor, especially the Lemon flavored Risotto I shared with you last week.
This recipe makes 10 rice balls
Ingredients
Tomato Sauce
2 tablespoons olive oil
2 garlic cloves minced
¼ cup finely chopped onion
1 tablespoon chili tomato paste
1 teaspoon anchovy paste
½ teaspoon salt
¼ teaspoon black pepper
14 oz box or can of finely chopped Italian tomatoes
For the Arancini {Rice Balls}
4 cups leftover risotto or cooked white rice
¼ cup finely chopped parsley
2 eggs
10 ½-inch pieces of mozzarella cheese
⅓ cup flour
½ cup Italian seasoned panko crumbs
Vegetable oil for frying
Directions
For the tomato sauce
Combine all the ingredients in a small saucepan and simmer for 30 minutes.
For the arancini
Beat one egg in a mixing bowl. Add the chopped parsley and risotto. Mix well.
Using a ¼ cup muffin scoop form 10 rice balls and place them on a waxed paper-covered plate. Push a piece of mozzarella into each rice ball and with floured hands form them into smooth balls. Beat the second egg with a few tablespoons of water in a deep bowl, In a second deep bowl place the flour, and in a third deep bowl place the panko crumbs.
Roll one rice ball in flour, then in the egg, and then in the panko crumbs. Return the ball to the paper-lined plate. Repeat the process with all the rice balls. Refrigerate for several hours.
In a deep dutch Oven heat several inches of oil to 350 degrees F. Fry the ball in the oil until they are brown on all sides. Drain on paper towels.
To serve
Place several tablespoons of tomato sauce on a serving plate. Place 2 or 3 arancini on top of the sauce and serve.
Ingredients
Dough
1 teaspoon instant yeast
1 teaspoon honey
1 cup lukewarm water
3 cups bread flour
1 teaspoon salt
1 tablespoon extra virgin olive oil
Topping
1 medium zucchini, finely diced
1 yellow bell pepper, finely diced
2 plum tomatoes, seeded and finely diced
One-quarter of a large red onion, finely diced
16 oz block whole milk mozzarella cheese, sliced thin
2 cups shredded mozzarella cheese
1 teaspoon dried oregano
Salt and pepper to taste
Crushed red pepper flakes for serving
Directions
Combine all the ingredients for the dough in the large bowl of an electric mixer and with the paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes.
Place in a greased bowl, cover, and let rise until doubled.
For an overnight rise: Spray a large ziplock plastic bag with olive oil cooking spray. Place the dough in the bag and close the top. Place the bag in the refrigerator overnight. When ready to make the pizza, remove the bag from the refrigerator 30 minutes before making the pizza.
Turn the oven to 450 degrees F and let the oven heat for 30 minutes.
Prepare the crust: flour your hands lightly and pat the dough evenly into a lightly oiled 16″ pizza pan.
Top the crust in the following order: slices of mozzarella, vegetables, oregano, salt, pepper, and shredded mozzarella cheese.
Bake the pizza on the bottom rack of the oven for 15-20 minutes or until the crust is golden. Let stand 5 minutes before slicing.
