Mama's cuisine

Arancini with Mozzarella

Ingredients:

200g of cooked rice / risotto
200g of peas
3 slices of Italian ham
50g of grated Parmesan cheese
2 eggs
Breadcrumbs
Flour
A jar of tomato sauce
7 small mozzarella balls
Oil for frying

Preparation:

In a bowl, combine rice, 1 egg, ham cut into small pieces and peas. Add the grated Parmesan cheese, mix well and make the balls. Place a mozzarella ball in the center and then close it. Beat the second egg in a bowl, put the flour in a second bowl and the breadcrumbs in a third. Dip the balls in the three bowls in the following order: flour-egg-bread crumbs. Fry the arancini in hot oil for a few minutes, serve hot with a little tomato sauce.

Tuscany Panzanella

Ingredients:

Approximately 200 g of stale country bread
3 ripe tomatoes
1 small red onion
1 small cucumber
A fresh bunch of basil
3 tablespoons of olive oil
2 tablespoons of white wine vinegar
Salt

Preparation:

Cut the tomatoes into quarters and the cucumbers into slices and put them in a bowl. Peel the red onion and mince. In a large dish, pour some cold water. Cut stale bread into thick slices and put them in the dish for a few minutes, then drain and cut into small cubes.
Place vegetables and bread in small bowls, mix well by adding chopped basil. Add salt and season with olive oil and white wine vinegar.

Limoncello

Ingredients:

500ml + 50g of water
30g of sugar
5 organic lemons
500ml of liquor alcohol at 95°
 
Preparation:

Wash the lemons and remove the zest. Put them in a glass jar and pour the alcohol. Cover the closed jar with a cloth and let it macerate away from light for 10 days, and stir the preparation every day. After those 10 days, boil water and sugar, then allow the syrup to cool. Then pour in the jar, filter and pour into a glass bottle. Let stand a few days in the freezer and serve fresh.