Goats Cheese, Fennel and Orange Bruschetta
A citrus twist on bruschetta, the fennel and orange pair perfectly for a refreshing summer lunch.
This tasty, zesty combination is often served as a refreshing salad, here I’ve combined it with a soft goats cheese to make a tasty topping for bruschetta. Ready in 10 minutes it’s perfect for summer lunches!
I’ve used Filippo Berio’s Rustico Olive Oil which is an unfiltered olive oil, meaning its full of flavour, with a mild peppery finish it’s perfect for adding to dishes just like this where you can really appreciate its flavour.
Goats Cheese, Fennel and Orange Bruschetta
Ingredients
- 1 orange
- 1 fennel bulb
- 200g Soft Goats cheese
- Juice of 1/2 Lemon
- Salt
- 4 tbsps Filippo Berio Extra Virgin Olive Oil
- 2 large slices or 4 smaller slices of bread for toasting such as sourdough or ciabatta
Instructions
- Firstly prepare your fennel, save fronds for garnishing. Slice your fennel vertically from top to bottom and remove the harder core part by cutting into the ‘V’ of the bulb. Then finely slice or grate the fennel and add to a bowl.
- Squeeze the juice of half a small lemon (1tbsp) over the fennel.
- Next, peel the orange and slice into rounds or segments, add to your fennel and add a 2 tbsps of Filippo Berio Extra Virgin Olive Oil. Stir with a spoon or mix with your hands.
- Now toast your bread, I prefer to grill mine or use a griddle pan, brush with olive oil and toast both sides. If you wish, when warm rub a clove of garlic into the bread too.
- Spread the goats cheese over the bread and top with the fennel and orange. You can also serve this as a salad on its own.
Nutrition Facts
Calories
856.12Fat (grams)
51.75Sat. Fat (grams)
19.09Carbs (grams)
70.83Fibre (grams)
6.87Net carbs
63.96Sugar (grams)
14.59Protein (grams)
30.46Sodium (milligrams)
1347.30Cholesterol (grams)
46.00
Parma Ham BBQ Skewers
These Parma Ham skewers are perfect for the BBQ, choose from cod or chicken and grill these on the barbecue or in a griddle pan
These BBQ skewers with Parma Ham or Parma di Prosciutto are perfect for cooking on a BBQ or a griddle pan. They’re quick to prepare and equally easy to cook.
You might not think of using Parma Ham in this way, as you might only associate it with lovely fresh salads, or draped over bruschetta or fresh melon but Parma Ham is great for using in different ways in the kitchen. It’s great for antipasti and bite size dishes but also for use on a grill or griddle and even crisping up in the oven.
What is Parma Ham?
Parma Ham is 100% natural and is made with only 4 ingredients - pork, air, salt and time. High in protein and rich in amino acids this ham get its soft, sweet flavourings from the ageing process. Unlike lots of other red meats, Parma Ham is nitrate free making it a preferable choice for many.
What’s the difference between Parma Ham and Prosciutto?
If you’re looking at the weekly shop and wondering what the difference is between Prosciutto and Prosciutto di Parma, here’s what sets them apart:
Parma Ham is a product with Protected Designation of Origin (PDO) status, which means Parma Ham can only be made in a specific region and in a particular way.
More commonly recognised in the UK perhaps with the Ducal Crown PARMA stamp seen on packaging and on legs of ham.
The name “Parma Ham” or “Prosciutto di Parma” is reserved for hams that bear the Ducal Crown. A leg of ham can only bear this symbol after undergoing a thorough quality check at 12 months, during which an independent inspector inserts a horse bone into 5 different points of the ham, smelling it for uniformity. This is why the crown has 5 points.
Find out more about Parma Ham
Parma Ham BBQ Skewers
Ingredients
- 350g cod loins or chicken fillets
- 80g Parma ham
- Lemon juice
- Basil leaves
- Pepper
Instructions
- Cut the cod or chicken into diced pieces about 4cm by 4cm for a skewer
- Squeeze lemon over them and season with pepper
- Wrap with Parma Ham and wrap a basil leaf inside too (optional)
- Cook on a BBQ or hot griddle pan. Cook the chicken for 8-10 minutes, turning every two minutes, until the juices run clear and the Parma Ham starts to crisp
- For the cod cook for 4-6 minutes until the the fish is cooked through and Parma Ham starts to crisp
Nutrition Facts
Calories
161.79Fat (grams)
2.67Sat. Fat (grams)
0.59Carbs (grams)
0.65Fibre (grams)
0.16Net carbs
0.49Sugar (grams)
0.23Protein (grams)
32.08Sodium (milligrams)
282.20Cholesterol (grams)
81.75This recipe is part of a paid for collaboration with Parma Ham
Red Rice Salad with Halloumi, Honey & Mint
This tasty red rice salad is the perfect accompaniment to a BBQ or served up on its own for lunch.
Red rice is perfect for creating a healthy rice salad, whether it’s to serve on it’s own or alongside your choice of grilled meats and fish. This wholegrain rice, Rustico Rosso is a long grain rice from Riso Gallo and forms part of their Rustico range. With a distinct nuttiness, good bite and its unmistakeable red colour, it’s perfect for using as a base for salads and dressings and adding into the mix flavours to complement the grain.
I decided to combine it with some fresh, summer inspired flavours so that this salad could be served up on its own but it also wouldn’t be out of place at a BBQ!
I recommend serving it with some grilled chicken, prawns or chorizo sausages cooked together on the grill with some tomatoes - if you’re barbecuing just put a load of cherry tomatoes on a skewer and serve on the side - their sweet juices will complement all the other flavours beautifully.
Red Rice Salad with Halloumi, Honey & Mint
Ingredients
- 200g Rustico Rosso Red Rice from Riso Gallo
- 50ml Olive Oil
- 1/2 lemon, juice and zest
- 2 tsps honey
- Small bunch of mint, leaves finely chopped
- 225g Halloumi, sliced
Instructions
- Cook the red rice in boiling water for 20 minutes
- While the rice is cooking, in a bowl mix together your olive oil, honey and lemon.
- Chop your mint
- Once the rice is cooked, drain and add to a bowl.
- Pour the dressing over the rice, add the mint and lemon zest, stir together. - You can always save some dressing drizzle over the halloumi too.
- Heat a frying pan or fire up the BBQ and cook your halloumi for 2-3 minutes either side until nicely browned.
- Serve up with a selection of grilled meats or fish.
Nutrition Facts
Calories
337.68Fat (grams)
24.42Sat. Fat (grams)
9.06Carbs (grams)
16.16Fibre (grams)
1.11Net carbs
15.05Sugar (grams)
3.48Protein (grams)
13.74Sodium (milligrams)
354.56Cholesterol (grams)
44.44This recipe is from one of my Cook Alongs and is part of a paid sponsorship with Riso Gallo.
The Rustico Range from Riso Gallo includes wholegrain rices including a semi-wholegrain Carnaroli risotto rice. Due to the high fibre content they are a great healthy choice and are perfect for creating tasty salads or stews depending on the season. The rices are all parboiled to reduce the cooking time for you at home, making it even easier to make a healthier choice!
Try making my Red Rice Arancini Rice Balls using any leftovers
Mediterranean Cous Cous
Serve this up for friends and family or as a delicious lunch for two!
If you’ve been to an Italian supermarket, or just popped to your local Italian deli you will have seen the great array of marinated vegetables that are available in glass jars. These used to be some of my favourite things to pick up in the supermarket for lunches and dinners.
When you need a quick lunch or dinner they’re great to have in the cupboard or fridge to add to dishes. without compromising on flavour, as they have been preserved at their best state. So here I’ve combined some of my store cupboard favourites with cous cous from Garofalo – serve this as a salad on its own or it makes the perfect accompaniment to grilled meats and fish, particularly for a BBQ!
Mediterranean Cous Cous
Ingredients
- 130g Garofalo cous cous
- 260g boiling water / stock
- 90g marinated artichokes, roughly sliced
- 60g sun blushed tomatoes
- 200g mixed beans
- Handful Cherry tomatoes
- 2 tsp Capers
- Lemon juice and zest of half a lemon
- Olive Oil
Instructions
- Put the cous cous in a bowl and pour over the boiling water or stock, place a plate over the top of the bowl and allow to soak up the water for about 5 minutes
- Add the artichokes, tomatoes, beans and capers and combine together
- Next season with lemon juice and zest and a drizzle of olive oil – if you want a little more flavour add some garlic oil
- Serve as a meal for two or side for more. This also tastes great with feta but optional to add.
Nutrition Facts
Calories
341.65Fat (grams)
9.95Sat. Fat (grams)
1.57Carbs (grams)
50.76Fibre (grams)
10.49Net carbs
40.27Sugar (grams)
6.99Protein (grams)
15.10Sodium (milligrams)
544.54Cholesterol (grams)
3.60
Italian Inspired Spring Dinner with Filippo Berio
This tasty and healthy dinner is inspired by Italy and the Mediterranean style diet. I bring vegetables together to create the perfect accompaniment to grilled fish or meat using plenty of delicious, quality olive oil from Filippo Berio
Here’s a dinner we cooked up in one of my online Cook Alongs. We used lots of lovely Extra Virgin Olive and Garlic Olive Oil from my friends at Filippo Berio. Each guest got sent a bottle of each to use as we cooked together.
To create a spring inspired diner we combined smashed new potatoes, alongside roasted veg and a medley of fennel and courgette with a zesty finish of lemon, all served up along a choice of chicken, fish or vegan alternatives.
Olive Oil and Mediterranean diets
Olive oil is central to a Mediterranean or Italian diet and it is something I use daily in my cooking. No Italian kitchen is ever without quality olive oil. It is used daily to season dishes, salads and vegetables—and there is always a bottle on the table for extra flavouring or drizzling over crusty bread.
Grilled and roasted vegetables
One of my absolute favourite contorni to have in Italy is a plateful of grilled or roasted veg with some fish or grilled meats – this is often prepared on a griddle style pan, but I make it super easy for this dish and use the oven for a similar effect, and drizzled in the subtle but flavoursome Garlic Olive Oil from Filippo Berio with some dried herbs - it’s the perfect accompaniment to this spring dinner.
Cooking with fennel
I also wanted to show another way to prep some veg and to use a fennel bulb which lots of people hadn’t cooked with before, we combined this with courgette and lemon zest for a fresh finish perfect for spring and to accompany fish in particular.
Bring it all together to get the perfect spring dinner
Spring Inspired Dinner
Ingredients
- New potatoes
- Filippo Berio Extra Virgin Olive Oil
- Choose from one or two of the following:
- 1 aubergine
- 1 courgette
- 1 pepper
- Filippo Berio Garlic Oil
- Dried herbs
- 1 fennel bulb
- 1 courgette
- ½ lemon, zest and juice
- Italian mixed dried herbs
- Small glass of white wine
- Filippo Berio Extra Virgin Olive Oil
- Filippo Berio Garlic Oil
Instructions
- I showed various options of chicken and fish, or even veggie sausages or quorn. We kept it simple, creating a foil parcel to keep all the lovely juices contained.
- For the fish we simple drizzled Extra Virgin Olive Oil over and seasoned with a little salt and pepper and optional chilli flakes.
- For the chicken we cut a slit into the breast, spread with some soft cheese and seasoned with salt and pepper, fresh herbs and wrapped in prosciutto.
- We then surrounded them with cherry tomatoes and drizzled in Extra Virgin Olive Oil from Filippo Berio, and sealed our parcels.
- Approximate cooking times on a preheated oven at 190 degrees: Chicken 30 minutes, ensure juices run clear, fish 1 -20 minutes, vegan alternative follow pack instructions.
- Boil your new potatoes for 15 – 20 minutes until soft
- Drain and coat in Filippo Berio Extra Virgin Olive Oil, season with salt & pepper
- Lightly break with a fork or masher to crush them slightly
- Place on a baking tray, drizzle with a little extra olive oil and roast for 20 minutes at 190 degrees (fan oven)
- You might also like my Smashed Pesto Potatoes recipe on Filippo Berio
- Slice your courgette or aubergine lengthways about 1cm thick to create long, thin slices of courgette.
- If using pepper cut large pieces from around the core
- Place on a baking tray with some baking parchment, brush them in Filippo Berio Garlic Olive Oil and scatter with dried herbs such as oregano or basil.
- Roast in a pre-heated fan oven at 190 degrees for 20 – 25 minutes. Drizzle in additional Filippo Berio Garlic Olive Oil when serving.
- Chop a courgette into chunky quarter pieces. Halve and remove the hard bulbous part of the fennel bulb and slice into 1cm pieces
- Heat 1 tbsp of Extra Virgin Olive Oil in a shallow pan on a low heat, add your fennel and courgettes. Add 1sp of dried herbs.
- Cook slowly for about 10 minutes until they start to soften, next add your lemon zest, juice and splash of white wine and increase the heat. Stir through some garlic olive oil at the end before serving.
- Plate everything up together and enjoy!
This recipe is from my series of Cook Alongs and is part of a paid collaboration with Filippo Berio.
We’d love to see if you recreate any of our dishes so please tag @FilippoBerio_UK, @CookingCarafes
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Stuffed Peppers and Tomatoes
These stuffed peppers make a tasty spring dinner or are great for summer lunches - combine Filippo Berio Grilled Vegetable Pesto with cous cous for a tasty filling.
I started making stuffed peppers for my lunch during last year’s lockdown, they were a great way to use up leftover cous cous or orzo salads, or even risotto. Plus I love their bright colours on the plate and they’re perfect served with just a simple salad of rocket, and a drizzle of Filippo Berio Olive Oil and Balsamic.
I also love roasted tomatoes, and these go beautifully with fresh fish or chicken as a side dish.
Prep time: 10 minutes | Cook time: 20 minutes | Serves: 2 Calories: 292 calories
Ingredients
- 2 peppers or 4 large tomatoes
- 75g cous cous
- Handful cherry tomatoes
- 4-5 sundried tomatoes
- 50g pitted black olives
- 2tsp Filippo Berio Chargrilled Vegetable Pesto
- 1 ball of mozzarella or 1/2 block of feta
- 2tbsps Filippo Berio Classico Olive Oil
Method
- Preheat the oven to 180 degrees (fan oven)
- Remove the top and inner of your peppers and / or tomatoes
- Using 1 tbsp olive oil brush your peppers or tomatoes in the olive oil
- Place into an oven dish, with the tops on if they fit and roast for 10 minutes.
- While they are roasting, cover your cous cous in boiling water so the water comes above the cous and place a plate on top.
- Roughly chop your tomatoes, slice your olives, and dice your feta or mozzarella
- Once the cous cous is cooked, stir through 1tbsp of olive oil, and then add your tomatoes, olives and mozzarella or feta. Save a few pieces of the mozzarella or feta to add on top.
- Add 2tsps of Filippo Berio Chargrilled Pesto and combine together.
- After 10 minutes remove your veg from the oven and increase the temperature to 200 degrees
- Stuff your veg with the cous cous and top with some extra feta or mozzarella.
- Return to the oven for another 10 minutes – tomatoes may need a little less time depending on their size!
Serve with a side salad and why not add some tasty bruschetta too
This recipe is from my series of Cook Along and is part of a paid collaboration with Filippo Berio.
We’d love to see if you recreate any of our dishes so please tag @FilippoBerio_UK, @CookingCarafes
Italian Style Sausage Casserole
You can’t beat a homemade casserole, and this Italian inspired sausage version is a weeknight winner for a tasty dinner.
A quick and easy casserole for weeknight meals and home comfort. Combine tasty veg cooked in Extra Virgin Olive Oil from Filippo Berio, with cannellini beans, quality chopped tomatoes and sausages of your choice for this tasty, fuss free, rustic dinner.
Pair it with thick, crunchy fresh bread or why not try adding my rosemary roasted potatoes.
Italian Style Sausage Casserole with Filippo Berio
Prep time: 5 minutes | Cook time: 30 minutes | Serves: 2-3 | Nutrition: 649 calories per serving
Ingredients
- 1 onion, finely chopped
- 1 carrot, sliced and quartered
- 1 courgette, sliced and quartered
- 100g Spinach (fresh or frozen), you can also use cavolo nero or kale
- 400g cannellini beans, again you could use borlotti beans or chick peas
- 400g chopped tinned tomatoes
- 3 - 4 sausages of your choice - I use traditional pork sausages, but you can substitute these for vegan/veggie/gluten free sausages,
- 1tsp oregano or alternative dried or fresh herbs, like rosemary or thyme
- Chilli flakes if you like a little heat or fresh chilli
- Salt & Pepper
- Filippo Berio Extra Virgin Olive Oil
Method
I cook my sausages separately in the oven so I can be getting on with the rest of the dish, I cook mine in the oven initially for 25 minutes. Depending on the sausages you are using, cook to instruction while you prep ingredients and dish.
Add 2tbsp of Filippo Berio Extra Virgin Olive Oil to your pan (you need a large flat based pan or casserole style dish for the hob), add your onion and carrot, and season with a little salt.
Cook on a low heat for 5 minutes until the onions are softened and translucent, then add your courgette, oregano or dried herbs and chilli flakes if adding cook for a further five minutes.
Add your chopped tomatoes and allow to simmer. Once your sausages are cooked, slice them into thick pieces and add to your casserole dish and combine. Season with salt and pepper.
Now add your cannellini beans and stir. Add your fresh spinach on top and allow it to steam and cook down into the sauce.
Once your sauce has thickened and is nice and chunky, my top tip is give it a taste test! Then drizzle it in Filippo Berio Extra Virgin Olive Oil.
Serve it up with my Rosemary Roasted Potatoes or thick, crusty bread to mop up the sauce – delicious!
This recipe is from my series of Cook Along and is part of a paid collaboration with Filippo Berio.
We’d love to see if you recreate any of our dishes so please tag @FilippoBerio_UK, @CookingCarafes
Find out more about Filippo Berio
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Stelline Chicken Soup
Home comforts with this Stelline Chicken Soup. a great recipe to make the most of leftovers from roast chicken.
This chicken soup recipe with Garofalo Stelline pasta has become one of my favourite winter comfort foods. Enjoy for lunch or an easy, light dinner; both kids and adults will love this. Traditionally Stelline are served in brodo, which means broth or stock, on their own but I prefer adding some chicken and basic veg to make this even tastier.
It’s a great way to make the most of leftover chicken from a roast but you could also roast some chicken legs specifically for the recipe. I would recommend roasting them the day before so you can use the bones to make your own stock.
Stelline Chicken Soup with Garofalo
Prep time: 5 minutes | Cook time: 15 minutes | Serves: 2-3 | Nutrition: 278 calorioes per portion (based on 3 servings)
Ingredients
- Leftover chicken from 2 chicken legs, approximately 175g chicken, shredded. It doesn’t matter if it’s less, this dish is about utilising leftovers
- 700ml chicken stock (homemade is best, see my tips below)
- 80g Garofalo Stelline (organic Garofalo stelline also available)
- 2 small carrots, sliced and quartered
- 2 sticks of celery, sliced and quartered
- 1 small onion / half a large onion, finely chopped
- 10g flour
- Olive Oil / 25g butter
- 1tbsp fresh parsley, finely chopped
- Wedge of lemon to serve
- Drizzle of double cream to serve (optional)
Method
Add 2tbsp of olive oil or 25g butter in a pan, add the onion, carrot and celery, season with a little salt, and on a low heat cover with a lid and stir occasionally. Cook for five minutes until they are softened, you don’t want them to burn.
Add the 10g flour and combine, then add your stock, season with pepper and bring to a simmer and allow to cook uncovered for 5 minutes.
Add the stelline, continue to simmer for another 5 minutes.
Add your shredded chicken meat to the pan, and stir in a 1tbsp freshly chopped parsley and cook for a further 2 minutes.
Serve with a wedge of fresh lemon to be squeezed into the dish – this really does make all the difference, and if you have any double cream stir in a drizzle – enjoy!
How to make your own homemade stock or broth
When you have a roast chicken or leg/thighs, shred the meat and add the bones to a large pan with vegetable ends such as carrots, celery. Quarter an onion, add a bay leaf, peppercorns and any herbs. Cover the bones in two litres of water and bring to a boil with the lid, simmer with the lid on for 45 minutes and a further 45 minutes – 1 hour with the lid removed until reduced. Strain through a fine sieve
This recipe is in collaboration with Garofalo Pasta as part of a paid for partnership.
More about Garofalo Pasta
Garofalo has been making pasta in Gragnano, a small town near Naples in Italy since 1789 and they have a huge amount of history, experience and passion for Pasta. Today they combine artisan knowledge with modern technology to make what they consider the best possible pasta.
Garofalo is a premium Italian Wheat pasta made with only two ingredients, wheat and water. You can’t produce excellent pasta if the best wheat is not used. They only choose wheat that, in addition to a specific gluten level, offers a particular colour, cleanliness and flavour characteristics. These are essential to give Pasta Garofalo its distinctive character.
Within their wheat pasta ranges are traditional wheat pasta, organic whole wheat pasta and organic traditional wheat pasta. All Garofalo dry pasta sold in the UK is suitable for vegetarian and vegan diets, containing no egg, even the gluten free pasta ranges.
Italian Style Crispbreads
An Italian style crispbread, perfect for topping, dipping and snacking!
These tasty crispbreads make a great alternative to breadsticks, crackers or bread and are great for adding tasty toppings. They’re perfect for adding to a sharing platter or serving up as a snack or starter. They taste great on their own, with dips like black olive tapenade or with a topping like I have here.
Italian Style Crispbreds
Prep time: 10 minutes | Cook time: 6-8 minutes | Makes: 16 crispbreads / Serves 6 - 8 | Nutrition: 26 calories per crispbread
Ingredients
- 60g Strong Bread Flour (white, or 50/50)
- 60g semolina flour
- Pinch of salt
- 100ml luke warm water
- Dried herbs e.g. oregano or chilli flakes
Method
- Pre-heat the oven to 200 degrees
- Combine the two flours and salt in a bowl and add the majority of the water. Bring the flour and water together to create a dough
- If needed add a little more water to combine all the flour
- Knead for five minutes until smooth
- Then cut off a small piece of dough, smaller than a golf ball, and flatten with your hand
- Then roll through a pasta machine or with a rolling pin into a rectangular shape about 0.5cm thick
- Place on a greased baking tray and brush the tops with extra virgin olive oil, and decorate with a little salt, dried herbs such as oregano or chilli flakes
- Bake for 6-8 mins until lightly browning and crisp
How to serve
Serve on their own or try topping with different ingredients. I’ve added a few chopped tomatoes, some rocket leaves, shavings of delicious 24 month aged Parmigiano Reggiano, a drizzle of balsamic vinegar and some basil leaves. You could also top with tomatoes and pesto, or what about some homemade caponata or tapenade. Get creative and add your favourites.
Oven Baked Arancini
Oven baked arancini are a great alternative if you don’t want to fry your arancini. They’re still quite simple to make and taste great!
Arancini, this delightful snack that holds its place in Italian cuisine as Sicilian street food. A ball of risotto rice, seasoned and flavoured and stuffed with cheese, coated in breadcrumbs and traditionally deep fried.
Don’t get me wrong, traditional in this instance would always be my preferred option. As in straight from a street vendor or served up in a rustic trattoria with all the love and passion of an Italian poured into it. However, failing having either option on my doorstep I decided it was time I made some myself.
Great recipe for leftover risotto
I’ve been making extra risotto every time now so I can make arancini with the leftovers. I started by frying them, which gave an amazing true to style texture and finish but I’m not a fan of frying, and I don’t have a fryer so I decided surely I could make something equally delicious by oven baking them. After several attempts I have perfected the method which I will share with you here.
What type of risotto to use for arancini
Sausage and Tomato Risotto makes a great arancini
I have tried this with various risottos, from lemon and mascarpone to asparagus and pea, and sausage and tomato – all work in my opinion it just depends what your reference is, the key is to not make anything with large pieces of veg or meat in, you want a smooth finish. I’ve also tried different cheeses but mozzarella remains my favourite, you can’t beat the texture and flavour of mozzarella as it combines with the rice with the first mouthful you take.
Serve arancini as a snack or starter
And finally arancini can be served straight up as a finger food snack or as part of a sharing platter, but I also love serving them with a smooth tomato sauce as a starter.
There’s no real need for measurements, but this will easily be enough to finish 12 golf ball sized arancini, which is about 150 - 200g of cooked risotto.
Oven Baked Arancini
Prep time: 20 minutes | Cook time: 20 minutes | Makes: 12 | Nutrition: 136 calories per serving
Ingredients
- 50g breadcrumbs, I have been using Panko Breadcrumbs
- 2-3 tbsp of Filippo Berio Mild and Light Olive Oil
- 1 tbsp plain flour
- 1 egg, beaten
- 200g cooked risotto (follow my recipe for sausage and tomato which makes a delicious filling)
- ½ ball of Mozzarella, diced
Method
I recommend washing your hands, and leaving them wet for this process. Before you start have your flour and breadcrumbs on separate plates and your egg beaten in a small bowl.
Pour the Filippo Berio Light and Mild Olive Oil onto the breadcrumbs and toss together so they are coated in the oil. Start with 2tbsp and add a little more if required, it just needs to be a light dressing of oil on to coat them, you don’t want them swimming in oil.
Pre-heat the oven to 200 degrees (fan oven).
Using a teaspoon, take a tsp of risotto rice and place in the palm of your hand, loosely shape the base into a ball.
Place a piece of diced mozzarella in the middle and then take another teaspoon of cooked risotto and shape around the mozzarella, ensuring the mozzarella is pushed into the middle so the risotto surrounds.
With your wet hands, roll into a golf sized ball shape like you would a meatball (see video).
Then roll the risotto ball in the flour to give it a light dusting.
Dip the risotto ball into the beaten egg.
Finally, roll the risotto ball in the breadcrumbs and then place on a baking tray lined with baking parchment.
Repeat the process for each arancini. Once they are all made you can choose to refrigerate until you are ready to cook or put straight into the pre-heated oven for 20 minutes until golden brown, and crispy.
Leave to stand for a few minutes before serving, either on their own or with a tomato sauce.
Top tip: Make sure the mozzarella is firmly in the middle of the risotto, and surrounded by the rice otherwise it will ooze out of the filling.
For a smooth tomato sauce
This is one to make and then use the rest of the sauce for pasta or freeze for a later date:
1 onion, finely chopped
1 garlic clove, finely sliced
1 tsp dried herbs, basil, oregano, Italian mixed whatever you’ve got!
1 tin plum tomatoes
2 tbsp extra virgin olive oil
Add your oil to the pan and on a low heat cook your onions for at least 5 minutes until soft and translucent.
Add the garlic, and dried herbs, followed by your tomatoes.
Allow to simmer on a low heat for at least 15 minutes. Breaking up the tomatoes with the back of a spoon as they start to break down.
Remove from the heat and transfer the sauce to a blender. Blitz for 30 seconds until smooth. Add some fresh basil if you have some.
Add a tablespoon or two to a plate and place two arancini on top for a starter.
Save the rest of the sauce for a quick and easy pasta dinner, it can also be frozen.
Broad bean and ricotta bruschetta
Perfect for summer, this broad bean bruschetta blends with ricotta, mint and lemon for a tasty appetiser, starter or lunch.
This makes a great alternative or to accompany a more traditional bruschetta of tomato. It’s a quick recipe to make and you can prep the broad bean and ricotta topping ahead of time, so all you need to do is toast the bread and serve when you’re ready.
The broad beans work perfectly with the zing and zest of the mint and lemon, and then blended with the ricotta for a creamy finish. Serve with a chilled Vermentino for the perfect aperitivo this summer.
Broad Bean and Ricotta Bruschetta
Prep time: 10 minutes | Serves: 4 | Nutrition: 184 calories per serving
Ingredients:
- 200g podded broad beans
- 125g ricotta (or top with crumbled feta instead)
- 1 tbsp olive oil
- Lemon juice and zest
- Fresh mint leaves, 10
- Ciabatta or sourdough slices
Instructions:
- Pod the broad beans and cook for a few minutes. I used frozen beans for ease.
- Using a mini food processor blend the beans with lemon zest and mint until you have a chunky mix.
- Add the ricotta along with a with splash of olive oil, and a squeeze of lemon juice (about half a small lemon). Blend until you have a creamy consistency.
- Beore toasting your bread, drizzle it in olive oil, season with salt and rub with a garlic clove. Grill until lightly browned. If you're using a toaster season with thh oil, salt and garlic after toasting.
- Spoon the broad bean mix onto the toast, you can always top with some rocket.
Caprese Salad
A simple caprese salad of tomato and mozzarella is the perfect answer to lunch on sunny days
This simple, classic Italian salad, insalata caprese, never disappoints on a sunny afternoon – whether it’s at home in your garden or al fresco in Italy.
Originating from Capri in Italy, hence its name Caprese and known for its famous tricolore colours (red, white and green) this simple salad served with a crusty piece of bread makes a great sharing platter for lunch.
Traditionally buffalo Mozzarella is used and thickly sliced but I also like this switching this up with some burrata, the creaminess with the tomatoes, olive and some bread is too good to miss!
Caprese salad
Prep time: 5 minutes | Serves: 2-3 | Nutrition: 334 calories per serving (based on two people sharing)
Ingredients
1 Ball of Buffalo Mozzarella or Burrata
2 large tomatoes
1 tsp dried oregano
Olive Oil
Basil leaves
Instructions
It’s best to serve the tomatoes and the mozzarella at room temperature rather than straight from the fridge as it intensifies the flavours.
Slice your tomatoes and mozzarella about 1.5cm thick, layer on a plate. If using burrata place in the middle and decorate the tomatoes around it. Or just before serving break open and tear onto the tomatoes with the creamy middle.
Drizzle with Extra Virgin Olive Oil, season with salt and dried oregano. Decorate with fresh basil and serve!
Serving suggestions
You can also add rocket, olives and although not traditional my family love to add avocado.
Serve with crusty bread for mopping up all the delicious oil at the end. Lots of people to like to drizzle over a good quality balsamic vinegar too, mix it up how you like!
Orzo Pasta Salad
An easy pasta salad recipe using orzo. Add tomatoes, mozzarella and olives for a simple side that accompanies BBQs, meat and fish dishes or can be enjoyed on its own.
When it comes to summer dishes pasta salads are an essential for me. Whenever we have a BBQ I can guarantee you there will be a pasta salad on the side, along with other essentials like potato salad, veggie kebabs and so on.
What is orzo?
Orzo still isn’t that well used in the UK but it’s a great pasta for a range of dishes, whether it’s to accompany meatballs, soups or for exactly this, a pasta salad. It’s not to be confused with risotto which is rice, Orzo is made with durum wheat semolina and water, but it can be cooked in a similar style to risotto, which makes it great for one pot dishes.
Perfect for a BBQ side dish
This orzo pasta salad recipe can be enjoyed on its own, with meat and fish or even stuffed into peppers.
Orzo Pasta Salad | Sundried tomatoes, mozzarella and olives
Prep time: 5 minutes | Cook time: 20 minutes | Serves: 6 people as a side | Nutrition: 353 calories per serving
Ingredients
- Filippo Berio Extra Virgin Olive Oil
- Fillipo Berio Red Wine Vinegar
- Juice of 1 small lemon
- 200g orzo
- 2 shallots, finely sliced
- Handful of sundried tomatoes in oil, roughly chopped
- 100g Spinach
- 150g Cherry tomatoes, halved
- 2 tbsps Black olives, sliced
- 1 ball of Mozzarella (keep the mozzarella water)
- Fresh basil / dried herbs
Instructions
- Add some Filippo Berio Extra Virgin Olive Oil to a pan and on a low heat cook your finely sliced shallots for a couple of minutes. Season with a little salt and some dried herbs if you have them.
- Add the mozzarella water and bring to a gentle simmer.
- Then add your orzo and 250ml of boiling water, allow to simmer for 5 minutes, occasionally stirring.
- After 5 minutes add another 150ml of boiling water and you can add frozen spinach at this point (make sure you have defrosted and squeezed out any excess water).
- After another 3 minutes, add a final 50-100ml of water to finish cooking your orzo so it’s al dente and has a creamy finish.
- Turn the heat off, add your olives and sundried tomatoes and leave to cool while you make your dressing.
- To make the dressing add 2tbsps of Filippo Berio Red Wine Vinegar, the juice of one small lemon and 6 tbsps of Filippo Berio Extra Virgin Olive Oil. Mix together to create a dressing and drizzle over the orzo, stir to combine.
- Add your tomatoes.
- Once cooled, transfer to a serving bowl and place in the fridge for about an hour to allow all the flavours to come together.
- When you’re ready to serve, add your mozzarella, tear fresh basil over the top, and finish with a drizzle of Filippo Berio Extra Virgin Olive Oil
I’d love to see if you recreate this dish so please tag @CookingCarafes and @FilippoBerio and we’ll share them.
This is part of a paid for collaboration with Filippo Berio during the Covid-19 Crisis.
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Focaccia
Focaccia is an Italian style bread that is quite easy to make, you just need to allow yourself a little time!
This is one of my most asked for recipes after my workshops. I always make fresh focaccia to serve alongside antipasti platters in my Pasta Making Workshops, and there’s never any left!
What I love most about focaccia is you can change the toppings to suit the season or your mood. I love a classic topping of fresh rosemary, and sea salt with plenty of golden Extra Virgin Olive Oil.
Sometimes I stuff halved cherry tomatoes into the springy dough to let it engulf around the tomato. As it roasts, and the bread bakes, the sweetness of the tomatoes comes out. It’s always the best bite when you get a deliciously soft, doughy part of focaccia with a bite of sweet tomato and a little sea salt!
Make ahead of time
This recipe is pretty fool proof, it never seems to fail me. Although there is a lot of time between proving and resting the actual process of making the dough and baking is all relatively quick, so just make it on a day where you know you’re home for a few hours, and if you want it fresh, leave enough time to make it!
Keep focaccia fresh by freezing
You can also freeze focaccia. I often make one big one and cut it into halves or quarters and then freeze them. You just warm them through in an oven for 10 -15 minutes when you fancy a slice of warm italian bread.
Focaccia serving suggestions
Eat it on its own, dip it in extra virgin olive oil or serve with meats, cheese and olives for a traditional antipasti.
Focaccia | Italian Bread Recipe
Prep time: 10 minutes | Cook time: 15 minutes | Serves: 2 | Nutrition: 226 calories per serving
Ingredients
- 500g strong bread flour
- 7g fact action yeast
- 1 tsp salt
- 300ml warm water
- Extra Virgin Olive Oil
Instructions
- In a bowl mix the yeast, flour and salt together; then make a well in the middle and add 3 tbsps of extra virgin olive oil and the warm water
- Then knead for at least 10 minutes it will go beautiful and springy
- Place the dough in a large bowl that has bee brushed with extra virgin olive oil and cover. Leave to rest for an hour.
- Then gently slide into a large, deep baking tray that is again brushed in olive oil and use your hands to create dimples in the dough. Keep it about 3cm deep.
- Cover and leave to rest for 45 minutes
- Using your fingers create more dimples in the dough. Add you toppings of choice and drizzle in extra virgin olive oil. You can eep it simple with rosemary and sea salt.
- Cook in a preheated oven at 180 degrees for 20 minutes, or until lightly brown on top
- Leave to cool on a wire rack
White and Green Bean Salad with Roasted Cherry Tomatoes
This side can be served or hot or cold, it can also make a delicious main dish. A simple recipe of basic ingredients combined with Filippo Berio Extra Virgin Olive Oil.
This side dish makes the perfect accompaniment to fish and meat dishes in particular chicken and pork, or even as a salad on its own. It can be served hot or cold and would also be perfect to have alongside a BBQ.
This Mediterranean style dish uses the juices of the cherry tomatoes and Filippo Berio Extra Virgin Olive Oil to make delicious, healthy and nutritious dish.
White and Green Bean Salad with Roasted Cherry Tomaotes
Cooking time: 20 minutes.
Serves: 2 people
Ingredients:
- 100g green beans (handful), topped and tailed and chopped into 2.5cm pieces
- 200g Cannellini beans
- 100g Cherry tomatoes (about 10), halved
- Dried oregano
- Filippo Berio Extra Virgin Olive Oil
- Salt
Instructions:
- Heat the oven to 180°C. Add the cherry tomatoes to an oven dish and drizzle in a good glug of Filippo Berio Extra Virgin Olive Oil, and season with salt and oregano (1/2 tsp)
- Place in the oven for 15 minutes.
- While the tomatoes are cooking, bring a pan of water to the boil, salt it and add your green beans for about 5-6 minutes, and drain.
- Remove the tomatoes from the oven, add the green beans and cannellini beans. Add anoter good glug or two of olive oil (2-3 tbsps at least), add a little more salt and combine together.
- Place back in the oven for 5 minutes to warm through, and serve.
These work perfectly with my Rosemary Roasted Potatoes, which are part of the Filippo Berio Five Course Menu we have been cooking over on Instagram.
Here’s all the dishes from fellow chefs; Paola @thetinyitalian, Carmela @CarmelasKitchen, Suzanne @eastdulwichchef and Kathy @Gluts_Gluttony.
We’d all love to see if you recreate any of our dishes so please tag @FilippoBerio, @CookingCarafes, and the chefs above and we’ll share them.
This is part of a paid for collaboration with Filippo Berio during the Covid-19 Crisis.
Rosemary Roasted Potatoes
Get the recipe for my Rosemary Roasted Potatoes. They’re super simple to make and accompany almost any dish!
These potatoes are my go to for an easy side dish – they work with most main meals and make an easy alternative to classic roast potatoes. With very little prep and under an hour cooking time, this is simplistic cooking at its best using beautiful Filippo Berio Olive Oil to get the perfect finish.
Rosemary Roasted Potatoes
Cooking time: 45 minutes
Ingredients:
- 1 medium sized potato per person (you can use new potatoes etc too)
- 1-2 garlic cloves (optional)
- 1-2 sprigs of fresh rosemary, finely chopped. Alternatively used dried herbs like thyme or oregano
- Filippo Berio Extra Virgin Olive Oil
- Salt and pepper
Instructions:
- Heat the oven to 180°C. Prepare an oven dish or baking tray and brush with Filippo Berio Classic Olive Oil or Extra Virgin (alternatively use some baking parchment) this will help to stop the potatoes sticking.
- Dice the potatoes into 1.5-2cm pieces.
- In the oven dish add the potatoes and drizzle with plenty of Filippo Berio Extra Virgin Olive Oil (at least 2tbsps), season with the salt and pepper and add the rosemary. If you have some garlic cloves, peel them and crush gently with the back of a knife and add to the tray while cooking for extra flavour.
- Using your hands (or a spoon) mix all the ingredients together so the potatoes are coated in the olive oil
- Place in the oven to cook for 45 minutes, giving them a stir every 15 minutes to help stop them sticking and to brown all sides.
These work perfectly with my Green and White Bean Salad with Roasted Cherry Tomatoes. Both make the perfect accompaniment to fish, chicken, pork and other dishes – or combine to make a delicious vegan dish on their own. Both dishes are part of the Filippo Berio Five Course Menu we have been cooking over on Instagram.
Here’s all the dishes from fellow chefs; Paola @thetinyitalian, Carmela @CarmelasKitchen, Suzanne @eastdulwichchef and Kathy @Gluts_Gluttony.
We’d all love to see if you recreate any of our dishes so please tag @FilippoBerio, @CookingCarafes, and the chefs above and we’ll share them.
This is part of a paid for collaboration with Filippo Berio during the Covid-19 Crisis.
Bruschetta with Filippo Berio
How to make simple Italian inspired bruschetta with Filippo Berio
Bruschetta has got to be one of my favourite starters or lunch appetisers. It’s simple to make and it’s great to have on your own or with your guests (when lockdown is over). Plus it rolls me back to long lunches in Italy with my parents in little trattorias. I remember some of the best we had were in Sicily’s hilltop town of Taormina, relaxing in the winding cobbled streets in the afternoon heat with an ice cold drink – perfect.
I have teamed up with Filippo Berio as part of a series of cook alongs during the Covid-19 crisis to bring you easy recipes using store cupboard ingredients, and of course delicious olive oil. Bruschetta is also a great way to use up bread that is a little past its best.
Here’s a couple of ideas for you to try.
Tomato Bruschetta
- Prep time: 5 minutes
- Cooking time: 5 minutes
- Total time: 10 minutes
Ingredients:
- Filippo Berio Extra Virgin Olive Oil
- Handful of cherry tomatoes or 2 – 3 larger tomatoes
- 1 tsp dried herbs, use what you have but oregano, mixed Italian or basil would be perfect
- Few fresh basil leaves if you have it but not essential
- Salt and pepper
Instructions:
- First things first, dice your tomatoes. I like doing this a bit haphazardly so they’re different sizes but it’s up to you how precise you want to be.
- Next add a good glug of Filippo Berio Extra Virgin Olive Oil (2-3 tbsps at least), salt, pepper, dried herbs and if you have it some chopped or torn basil into the bowl, mix it up and leave while you prepare the bread, allowing all the flavours to soak in.
- Slice some ciabatta or French bread into slices about 1 – 1.5cm thick.
- Drizzle it with Filippo Berio Extra Virgin Olive Oil and rub a cut garlic clove over the bread to flavour it and season with a little salt.
- For ease I usually toast my bread in the oven (5 minutes 180 degrees) but you can place under a hot grill, use a griddle pan or even the toaster for speed.
- Once the bread is lightly toasted, although a bit burnt does add to the flavour (!), it’s ready to serve.
- Top with your tomatoes and a drizzle of olive oil. You could add mozzarella or grate some parmesan over the top too if you have it.
Tuna and caper bruschetta
Ingredients:
- Filippo Berio Extra Virgin Olive Oil
- Tin of tuna
- Red or white wine vinegar
- 1 tbsp capers
- 1 tbsp of pitted olives, sliced
- Salt and pepper
Instructions:
- Follow the same process as above for preparing the bread.
- In a small bowl combine 2tbsps of olive oil and 1tbsp of red and white wine vinegar, if you have some lemon add a squeeze of lemon juice, salt and pepper and then combine together with a spoon.
- Drizzle the dressing over your tuna and mix together. You could always add cannellini beans too.
- Top the bruschetta with the tuna, dress with the capers and olives, drizzle with Filippo Berio Extra Virgin Olive Oil and serve.
We’d love to see if you make your own bruschetta during lockdown and the Covid-19 crisis. Tag @FilippoBerio and @CookingCarafes and we’ll share them.
Thank you to Filippo Berio for inviting me to take part in their Interactive Cookery Sessions along with all the other great cooks; Kathy @Gluts_Gluttony, Carmela @CarmelasKitchen, Paola @thetinyitalian and Suzanne @eastdulwichchef.
Don’t miss us all cooking up a Supper Club dish every day at 5pm, week commencing 20 April, over on our Instagram Lives.
Rosemary and Fennel Grissini
A variation of my grissini recipes using organic wholegrain oat flour from Buy Whole Foods Online and finished off with rosemary and fennel for a flavoursome twist.
After my previous successful attempts at Grissini I decided to try a few different things with the recipe. This included adding Organic Wholegrain Oat Flour that I was gifted from Buy Whole Foods Online, and adding some herbs. Personally, I prefer this version as they had a lovely texture and I like the added flavours from the fennel and rosemary. If they’re not to your taste you could still try the dough recipe and add poppy or sesame seeds instead, or keep it simple and just roll them in semolina flour and bake.
Rosemary and Fennel Grissini
- Prep time: 15 minutes
- Cook time: 15 minutes ha
- Total time: 30 minutes
Servings: 15-20 grissini
Ingredients
- 60g strong white flour
- 60g organic wholegrain oat flour
- 1/2 tsp salt
- 1/2 tsp fast-action yeast
- 1 tbsp extra virgin olive oil
- 75ml lukewarm water
- 1tbsp rosemary, finely chopped
- 1tsp fennel, grinded with apestle and mortar
Instructions
- Put the flours, salt and yeast in a mixing bowl and stir together.
- Make a small well in the middle and add the water and the olive oil.
- Mix with a fork or wooden spoon to bring together into a dough, use your hands to combine and then knead on a well floured board.
- Knead for ten minutes until you have a nice, springy dough.
- Using the palm of your hand gently flatten the dough so that it's about 1.5cm thick in an oblong/rectangular shape.
- Using a sharp knife cut a piece of dough 1cm in width
- Using your hands roll from the middle out to create a long thin grissini. Scatter the board with a little of the rosemary and fennel and lightly roll in the herbs with a dusting of semolina.
- Place the grissini on a lightly oiled baking tray (use a little olive oil).
- Continue with the rest of the dough.
- Leave to rest for 10 - 15 minutes.
- Preheat the oven to 200C (fan). Bake the breadsticks for about 10 - 13 minutes. I like mine crisp and with crunch, if you're unsure break one to see, but remember if you put them back in the oven for a minute longer not too let them burn!
- Leave to cool before serving.
These pair perfectly with my homemade dips: Italian Style Hummus, Beetroot Dip and Black Olive Tapenade Don’t forget to tag @CookingCarafes and @BuyWholeFoodsOnline in any recreations of this recipe! We’d love to see them. You can buy Organic Wholegrain Oat Flour at Buy Whole Foods Online
Grissini
These grissini are super easy to make and add a rustic, homemade touch to your snacks and nibbles.
I’d wanted to make grissini for a while and I didn’t realise quite how simple it was, so time to inspire you all to make your own with this basic recipe.
Grissini is the italian name for breadsticks, but when you see them called this in the UK it’s usually a good way to differentiate between the thinner style breadsticks to the chunkier ones we are used to. Personally I prefer my breadsticks thin and crispy, with a good crunch so that’s what this recipe is aimed at.
After a few test batches I also decided to reduce the ingredients so this makes a batch of about 20 breadsticks which would be perfect for a small group of friends but you can double it up if you want to.
Grissini
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Servings: 15-20 grissini
Ingredients
- 120g strong white flour
- 1/2 tsp salt
- 1/2 tsp fast-action yeast
- 1 tbsp Filippo Berio extra virgin olive oil
- 75ml lukewarm water
- Semolina, fennel, rosemary, poppy seeds, sea salt for the topping
Instructions
- Put the flour, salt and yeast in a mixing bowl and stir together.
- Make a small well in the middle and add the water and the olive oil.
- Mix with a fork or wooden spoon to bring together into a dough, use your hands to combine and then knead on a well floured board.
- Knead for five minutes until you have a nice, springy dough.
- Using the palm of your hand gently flatten the dough so that it's about 1.5cm thick in an oblong/rectangular shape.
- Using a sharp knife cut a piece of dough 1cm in width
- Using your hands roll from the middle out, with even pressure to create a long thin grissini, then lightly roll in your herbs or seeds of choice.
- Place the grissini on a lightly oiled baking tray (use a little olive oil).
- Continue with the rest of the dough.
- Sprinkle sea salt on the breadsticks and then leave to rest for 10 - 15 minutes.
- Preheat the oven to 200C (fan). Bake the breadsticks for about 12 minutes (cooking time can vary depending on the thickness of the grissini and the type of oven). I like mine crisp and with crunch, if you're unsure break one to see, but they are quite thin so also make sure they don't burn!
- Leave to cool before serving.
Don’t forget to tag me in any of your recreations of my recipes you can find me on all social as @CookingCarafes.
These pair perfectly with my homemade dips: Italian Style Hummus, Beetroot Dip and Black Olive Tapenade
Fusilli Tricolore
This colourful pasta is perfect for sharing and pairing for lunches and as a side
Tricolore pasta make any pasta salad look pretty, look at those colours! A combination of egg pasta, spinach and tomato make it not only oh so insta-worthy, but also full of flavour with the most simple of dressings.
This recipe can be served hot or cold; as a main meal, or it works perfectly as a side for BBQs as part of a big sharing platter, or as part of a lunch.
What I particularly noticed about this Garofalo pasta is how it held it’s fusilli shape and structure after cooking.
This recipe is great to prep ahead of time and leave in the fridge until you’re ready to serve. You can get creative with this and add more or less of what you fancy whether it’s tomatoes, or some green beans, cannellini beans - there’s lots of variations but I’ve kept this version relatively simple.
Fusilli Tricolore
Servings: 4 - 6 people as a side
Ingredients:
300g Garofalo Fusilli Tricolore
1 - 2 courgettes
1 tsp Dried oregano
75g Feta
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 lemon
Salt and pepper
Mint
Instructions:
Slice the courgette into 1cm slices, place into an oven dish, drizzle with olive oil and season with salt, pepper and dried oregano. Mix together with your hands so it’s all coated in the olive oil and seasoning.
Place in a preheated oven at 180 degrees and cook for 25-30 minutes, until soft. Remove them from the oven and put them to one side.
Cook your Garofalo Fusilli Tricolore as per the packet instructions, until al dente.
While the pasta is cooking, in a small bowl mix together 3 tbsp of Extra Virgin Olive Oil, the juice of a lemon, 1 tbsp of red wine vinegar and season with salt and pepper.
Pick and finely chop the leaves of a small sprig of mint.
Drain the pasta, and in a large bowl or saucepan, add the courgettes, mint and drizzle the dressing over all the pasta and toss together.
Finally, crumble the feta on top and season with a little black pepper.
Eat straight away or cover and place in the fridge ready for later!
Garofalo Fusilli Primavera
You can find out more about how Garofalo make their pasta and see their full range online. You can also stock up on Ocado or Amazon.
Keep up to date with my recipes and ideas, follow me on Instagram, Twitter or Facebook and sign up to my newsletter for all my latest recipes and events. Also look out for my competition to win a hamper of goodies from Garofalo!
This recipe is in collaboration with Garofalo Pasta UK, they sent me a range of their pasta products to create recipes with.
Oven baked arancini are a great alternative if you don’t want to fry your arancini. They’re still quite simple to make and taste great!