Sausage And Sage Arancini Recipes

Steps:

• Bring four quarts of water to a boil for the fettuccine.
• Fry the sage leaves in the olive oil in a skillet until they are crisp. Drain them on paper towels, leaving the oil in the skillet.
• Chop the sausages in chunks and sauté them in the oil until the pieces are browned, adding the garlic toward the end so that it gets golden but not burned. Remove the sausage from the pan and set aside. Meanwhile, cook fettuccine until al dente.
• Pour off the fat from the skillet (preserving the garlic) and add the cream. Bring it to a boil, scrape up cooking juices and return the sausage to heat through. Season with salt and pepper, to taste.
• Drain the pasta and put it in a heated serving bowl. Pour the sauce on top. Toss and sprinkle with sage leaves. Serve with Parmesan passed separately at the table.

Steps:

• Heat 2 tablespoons butter in a medium saucepan over medium heat. Add shallots; cook, stirring occasionally, until tender, about 4 minutes. Add rice and cook, stirring, until toasted, about 1 minute. Add wine and cook, stirring, until absorbed.
• Gradually add broth 1 cup at a time, stirring, until rice is just tender, 20 to 25 minutes. (You may not need to use all of broth.) Remove from heat and stir in remaining 2 tablespoons butter and Parmesan. Add sage; season with coarse salt and pepper. Spread risotto in a 9-by-13-inch baking dish. Let cool completely.
• Form risotto into 1 1/2-inch balls. Insert a cube of Taleggio in center of each. Place flour, eggs, and panko in three shallow dishes; lightly beat eggs. Dredge each ball with flour, then dip in eggs and coat in panko. Transfer to a parchment-lined baking sheet.
• Heat 2 inches oil to 360 degrees in a heavy pot over medium-high heat. Fry balls in batches, turning once, until golden brown, about 3 minutes a batch. Transfer to a paper towel-lined plate. Sprinkle with flaky salt.
• Fry small sage leaves in oil until crisp and bright green, about 30 seconds. Top risotto balls with fried sage and serve.

Steps:

• Add sausage to a pot over medium-high heat, breaking up with a spoon. Cook 6 minutes, until browned. Reduce heat to medium and stir in onion. Cook 3 to 5 minutes until softened. Mix in garlic and sage; cook 1 minute. Stir in rice and wine, scraping bottom of pan to release brown bits. Cook until liquid evaporates. Pour in broth and 1-1/2 cups water. Bring to a boil. Cover, reduce to a simmer and cook 25 minutes, until liquid is absorbed and rice is tender. Stir in salt and pepper. Spread rice on a rimmed baking sheet to cool 10 minutes, then refrigerate 1 hour.
• Heat oil in a large, heavy-bottomed pot to 350º. Scrape risotto into a large bowl and mix with egg and 1/4 cup of the bread crumbs. Using hands, form a ball around a cube of cheese with 2 Tbsp. of the mixture. Roll in remaining 1/2 cup bread crumbs. Place on a baking sheet while continuing to form arancini.
• Fry arancini in batches (no more than 8 at a time) for 3 minutes each, maintaining temp around 350º (it will drop when arancini are added). Place on a paper-towel-lined plate; allow to cool slightly (cheese will continue to melt inside). Serve hot with marinara on the side for dipping.

Steps:

• Bring the broth and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread on a parchment-lined baking sheet and let cool completely.
• Combine the pine nuts, mozzarella, fontina and parsley in a bowl; set aside.
• Beat the eggs in a large bowl, then stir in the cooled rice, the parmesan and 2/3 cup breadcrumbs. Shape the mixture into sixteen 1 1/2-inch balls.
• Put the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball, insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying.)
• Heat 1/2 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels; season with salt.

Steps:

• In a large bowl, combine the first five ingredients. Crumble pork over mixture and mix well. Shape into six patties. Chill at least 1 hour. , Fry in a skillet for 3-4 minutes on each side or until a thermometer reads 160°.