Artichoke and Lemon Arancini

Arancini are delicious little Italian rice balls usually made with leftover risotto. Originally Sicilian, but made all over Italy by everybody who loves them, they are divine. I've make them whenever I have leftover risotto, but sometimes I just make risotto so that I can make Arancini. Yield: Varies Author: Mary Palumbo Print With Image Without Image Artichoke and Lemon Arancini prep time: cook time: total time: These can be made using leftover Risotto or any cooked white rice ingredients: *3 cups leftover Risotto, or other cooked white rice *1 egg *1 can artichoke hearts chopped in small dice *zest of 2 large lemons  *several leaves of fresh basil, (about 1/4 Cup) chopped *fresh mozzarella about 1 cup, cubed *salt and pepper to taste ( if using risotto which is well seasoned no extra salt    needed       * Dry Breadcrumbs  or Panko breadcrumbs  * 3/4 cup all purpose flour, mixed with 8 to 10 oz of...

Roasted Beet Mascarpone Tart

It's nice to have a delicious make ahead appetizer or first course when entertaining.  I love knowing that one part of a meal is ready so that I can focus on all of the other things that I like to do when guests are coming over. Puff Pastry is one of those ingredients that can be used in so many ways, sweet or savory, and I always have some on hand, whether it is homemade, frozen or refrigerated. When I created this Tart,  I had just roasted beets, I had  Mascarpone...and Romano, which is always in my fridge... and Fresh Basil in my garden. I simply combined these things and added them to Puff Pastry. Using Italian ingredients made this Tart...Delicious Italian.  Buon Appetito!   Yield: 6 Author: Mary Palumbo Print With Image Without Image Roasted Beet Mascarpone Tart prep time: 45 M cook time: 15 M total time: 60 M A savory and beautiful tart that comes together easily! ingredients: Roasted Beets  1 small container...