Italian home cooking is made easy with A Tavola! by Gianni Scappin and Vincenzo Lauria, with recipes like Tigella Bread; Rissole (Stuffed Crispy "Ravioli" Snacks); and Polipo Affogato con Patate Gialle (Drowned Octopus with Yellow Potatoes).
(Stuffed Crispy "Ravioli" Snacks)
Italians are frugal by nature and necessity. But who could complain when little scraps of this and that end up making such a delicious snack? Serve rissole on their own as a snack or as an appetizer accompanied with a salad.
For The Dough
- 2-1/4 cups all-purpose flour
- 7 tbsp butter, room temperature
- Pinch of salt
- 1/2 cup water, or as needed
For The Stuffing
- 8 oz cooked meat (any type)
- 2 egg yolks
- Fresh chopped herbs (oregano, thyme, marjoram, or other), as needed
- 1/4 cup grated Parmigiano-Reggiano cheese
- Salt and freshly ground black pepper, as needed
- 4 cups mild-flavored oil, or as needed for frying
1. Combine the flour, butter, and salt in a bowl. Add enough of the cold water to blend the mixture into a smooth dough. Mix the dough quickly to avoid overworking it. Gather the dough into a ball, cover, and let rest in the reftigerator at least 20 minutes before rolling it out. (This dough can be made ahead and stored, tightly wrapped, in the refrigerator for up to 2 days.)
2. Cut the meat into strips or dice, removing any fat or gristle. Use a meat grinder or a food processor to grind the meat. (If you are using a food processor, use the pulse button to run the machine in short bursts. The meat should look finely ground, but not pasty.) Transfer the meat to a bowl and use a wooden spoon to mix in the egg yolks, the herbs, and the cheese. Season to taste with salt and pepper; set aside.
3. Roll out the dough on a lightly floured sutface to the same thickness as a silver dollar and cut it into 16 circles, about 3 inches in diameter. Place 1 tablespoon of the filling in the center of each circle of dough. Lightly brush the edges of the dough with a little water, fold the dough in half over the filling, and press the edges together to seal.
4. Add enough oil to a heavy saucepan to fill it to a depth of about 2 inches. Heat the oil over medium heat until it reaches 350 degrees F. Add about 5 or 6 rissole to the hot oil and fry them until they ate evenly browned, turning them to get an even color. Lift the rissole from the oil with a slotted spoon and let them drain on paper toweling. Continue frying the risssole in batches until they are all fried. Serve hot.
Recipes and Reflections on Traditional Italian Home Cooking
- by Gianni Scappin and Vincenzo Lauria
- Lebhar-Friedman 2009
- $29.95; hardcover
- ISBN-10: 0867309288
- ISBN: 978-0-86730-928-7
- Recipe reprinted by permission.
Buy A Tavola!
- Tigella Bread
- Rissole (Stuffed Crispy "Ravioli" Snacks)
- Polipo Affogato con Patate Gialle
(Drowned Octopus with Yellow Potatoes)
- Cookbook Profile Archive
This page created October 2009