Kohlrabi Appetizer

I had some left over kohlrabi from my foodie fights challenge, so i made the simplest of dishes that was very popular in Malta since kohlrabi - or 'gidra' is very common.

Boil a couple of small, tender kohlrabi.

Slice, add some olive oil, salt and pepper, some minced garlic and voila!

Some crusty bread for dipping is all you need for a quick - and rather original appetizer.

Pisellata - Peas and eggs

I have no idea where this recipe came from - all I can say is that it was always used when we could not think of anything too cook. Its fast, easy, and rather nutritious.

I am just giving the basic idea on how to make this. Adjust the quantities according to how may are eating!

Ingredients: (per person)

1 egg

about 1 - 1/2 cup peas (fresh or frozen)

1/2 onion

1 rasher bacon.

about 1/4 cup broth or water and a piece of stock cube

Method

Fry the onion and bacon in a tad of oil, then add the stock/broth until almost translucent.

Add the peas and cook until almost done

Add the eggs (as if you were frying them sunny side up)

Put the lid on the pan for a few minutes

READY!!!

Weird? i think so but it tastes great!

Arancini di Riso

Gli arancini di riso

This Sicilian recipe may take a bit of time to make but it's worth it
Time: 50 mins


Ingredients for 15 arancini:
500 gms riso arborio (risotto rice)
1 small packet of saffron
150gms mozzarella cubed
350 gr. Minced meat (mix beef , and pork)
150 gr. Small peas
200 gr. Tomato sauce
150 gr. Grated cheese
3 eggs
200 gr. flour
400 gr. breadcrumbs
Salt and pepper


Method
Boil the rice in a pan of salted water adding the pack of saffron when it reaches boiling.
When the water has boiled and turned yellow thanks to the saffron, add one or two tablespoons of oil and also add the grated cheese.
Mix and let the rice stand while you make the filling.


Fry the minced meat and add salt and pepper.
Add the tomato sauce and the pre boiled peas until you have a rather dense sauce.
Let simmer for about 15 mins.
Now that the rice has cooled, shape it into about 15 roundish shapes and with the help of a teaspoon insert the sauce and a piece of mozzarella in the middle, add more rice to close the 'hole' and form into a pyramid or egg shape.
Roll the arancini in the flower, the beaten egg and then in the breadcrumbs.
Fry until golden
They can be eaten hot or cold but when hot, the melted mozzarella inside tastes great.