Ingredients 500g strong white bread flour 7g sachet fast-action dried yeast 2 tsp golden caster sugar 100g butter, melted (buy a 250g pack and use the rest in the garlic butter) a drizzle of oil, for greasing 2 tbsp fine polenta or cornmeal 150g pack mozzarella (about 20 balls) For the tomato dipping sauce small … Read more
INGREDIENTS For the arancini: 1 tbsp olive oil 1 onion, finely diced 1 garlic clove, finely chopped 200g arborio or risotto rice 250ml white wine 750ml vegetable stock 75g pecorino, finely grated ½ x 150g ball mozzarella, cut into 20 pieces 150g panko breadcrumbs 50g flour 2 eggs To serve: 250ml passata 3 tbsp hot … Read more
Ingredients 3 tomatoes, about 3-inches in diameter 1 pound , (454g) about 3-inches sized mozzarella balls 1 cup balsamic vinegar, (240ml) 2 tablespoons honey, (30ml) 12 large basil leaves Extra virgin olive oil, for drizzling Kosher salt, for seasoning Black pepper, for seasoning Instructions Add balsamic vinegar and honey to a small saucepan, stir to combine. Bring to a boil and then reduce to a simmer over medium-low heat … Read more
INGREDIENTS 2 x 7g sachets dried yeast 1 tbsp golden caster sugar 4 tbsp extra virgin olive oil 500g strong bread flour or Italian ‘00’ flour 1 tbsp fine sea salt FOR THE MOZZARELLA AND ROSEMARY TOPPING 8 tbsp tomato passata 2 balls of mozzarella cheese Freshly ground black pepper 2 rosemary sprigs Olive oil … Read more