
Crisp, golden rice fritters with molten mozzarella at their center—the interior stretches like a phone cord when you pull them apart. A savory tomato-scented risotto is chilled, shaped around cheese, breaded and deep-fried for irresistible contrast of texture.
1 ½ cup arborio rice, rinsed
4 cup chicken stock, hot
2 tbsp olive oil
2 tbsp unsalted butter
1 yellow onion, finely chopped
½ cup dry white wine
1 cup crushed tomatoes
½ cup parmesan cheese, finely grated
3 eggs, large
1 cup all-purpose flour
1 ½ cup plain breadcrumbs
6 oz mozzarella, cut into 12 small sticks
4 cup vegetable oil, for frying
2 tbsp fresh parsley, finely chopped
1 ½ tsp salt
½ tsp black pepper, freshly ground
Nutritional information is calculated using an ingredient database and should be considered an estimate.

Crisp, golden pastry tubes filled with a cool, sweet ricotta cream studded with chocolate and brightened with citrus and cinnamon—textural contrast in every bite.

Slices of gently poached veal are chilled, then dressed in a silky tuna–capers emulsion for a cool, savory dish that balances rich meat with briny, lemon-bright flavors. Serve thinly sliced for an elegant make-ahead antipasto or light main.

Bite-size orecchiette cradles bitter-sweet broccoli rabe and browned Italian sausage for a rustic, satisfying pasta. A splash of starchy pasta water, grated cheese, and a hint of lemon lift the flavors into a balanced weeknight meal.