Recipes Twenty One and Twenty Two: Arancini & Spinach and Ricotta Cannelloni.

Last night, after work I had a dinner party.

I'm not sure when I decided getting home from work & having only an hour to get myself, the house and food ready for 5 guests would be a good idea but I must have been seriously sleep/caffeine/sanity deprived.

That said the night actually turned out really nicely.

No-one mentioned the slightly unkempt house or host and everyone ate up with tonnes of enthusiasm.
We then made coffee and had the funniest, uncivilized game of scrabble I have ever been involved with.

Like I said, excellent night.

On the menu was Arancini, Spinach and Ricotta Cannelloni & Double Chocolate Cherry Cheesecake.

The last of which I will be putting in its own glorious post on Monday.

Oh, and before I get started a big thank you to my little, although much taller brother  for manning the camera whilst I cooked away.

Arancini:

2 cups of left over Risotto.

(I am doing a post of my favourite, 'non stir-stick in the oven and wait' recipe soon)

1/2 a cup of Plain flour in a bowl.

1 Egg

1 tablespoon of Milk

1 cup of Panko bread crumbs in a bowl.

1cm cubes of Mozzarella

Vegetable oil for deep frying (the amount will depend on the size of your pan)

Roll two tablespoons of risotto into a ball and press one piece of mozzarella into the center, 

mould the risotto back over the cheese.

Combine milk & egg in a small bowl and give a slight whisk so they are combined.

Once all of your balls are made coat them all in this order:

Flour

shake off excess

Milk & Egg mix

drain off excess

Bread Crumbs

Next up you want to heat up your oil until a cube of bread dropped in there will sizzle around and brown in about 10 seconds. Then gently fry your arancini in batches until heated through and brown.

Serve nice and hot so your mozzarella is nice & melty.

Serve.

Spinach & Ricotta Cannelloni:

8 Lasagne Sheets

500gms of Ricotta Cheese

100gms of Fetta (crumbled very finely)
1 cup of grated cheddar
1/2 a cup of parmesan

1 Tablespoon of Basil

1 Jar of Passata
1 teaspoon of sugar.

1 large red capsicum

1 packet of frozen spinach, thawed.

Preheat the oven to 200C

Slice your capsicum into 4cm strips and place under a very hot grill until the skin blackens.
Once the skin is black immediately transfer to a tupperware container or zip-loc bag. The capsicum will sweat in here and make the skin very easy to remove.

Combine ricotta, fetta and Parmesan in a bowl, add thawed spinach and the salt and pepper to taste.

In blender add the passata, basil, sugar and skinned capsicum.
Blend until smooth.

Take 1/2 of this sauce and spread over the bottom of a large oven safe dish.

Cut each lasagna sheet in half through the long side.
Then on the short side of the half spoon approx 1/4 cup of filling along the edge.
Roll up and place join side down on the sauce in the dish.
Continue until all cut sheets are filled.

Spread the rest of the sauce over the top of the cannelloni and sprinkle with the cheddar and more Parmesan if desired.

Bake for 25-30 minutes or until cheese has browned and the cannelloni are warmed through.

Serve.
Play Scrabble.

xx