
Arancini
Cold risotto (saffron Milanese-style is traditional in arancini "alla Milanese"; plain works too) is mixed with grated…
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Cold risotto (saffron Milanese-style is traditional in arancini "alla Milanese"; plain works too) is mixed with grated…

Fine bulgur (#1 grade) soaks in hot water until soft and fluffy

Goat meat (bone-in pieces, ideally) simmers in water with onion, garlic, bay, salt and bouillon till tender (45 min)

The Burmese yellow split-pea fritter, sold by street vendors in hot oil-spattered cones of newspaper across Yangon's evening markets

Dried split fava beans (foul mudammas) soak overnight with bicarbonate of soda

Chicken livers fry briefly with shallot and garlic, deglaze with brandy, finish with thyme and a splash of cream

Two-stage flavour build: first a spice infusion (whole spices soaked briefly in water, then simmered slowly in vegetable…

A thick bechamel cooks with finely diced ham or cooked chicken until it pulls away from the pan in a glossy mass

Onion is softened in olive oil with chopped anchovies

Brined vine leaves are soaked for 20 minutes to leach the brine

Dried chickpeas soak overnight (never cooked, chickpeas must remain raw)

Dried chickpeas (or a chickpea-fava blend) soak overnight

A mix of white-fleshed fish (carp, pike, whitefish, or a more modern blend of cod and haddock) is ground with grated…

Dried chickpeas soak in cold water 24 hours, the long soak hydrates them fully without cooking

A thin batter of mung-bean flour, millet flour, plain flour, water, salt and five-spice is whisked to a single-cream…

A grated onion (juice squeezed out) folds into beef-or-pork-and-beef mince with bread soaked in milk and squeezed dry…