Category Archives: LEFTOVERS

RICE AND ZUCCHINI PATTIES WITH A BALSAMIC REDUCTION

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Zucchini season means being creative if you are fortunate to have tons in your garden or as gifts from people you know who have a bumper crop.  You may be enticed by a fresh looking display in your farmers market or food store.  However you get your zucchini the possibilities are endless as to what you can make with them. Here’s an idea that builds on the Mediterranean tradition of mixing eggs, a starch, cheese, and a vegetable into a little fried morsel.  Southern European countries are brimming with these types of fritters and really a few well made ones can be the main event at a meal.  I love rice and always cook extra with something to be made the next day in mind.  Something about leftover rice, it just makes for nice fritters, like Arancini (Riceballs) or these patties we will now cook.  The key here is leftover rice.  Results will NOT be the same if you the rice the same day you’ve cooked it.  Please note that you have been warned, lol.  Pulling from a lifetime of eating Southern Italian food I put together this patty one day when I had some leftover rice in the fridge.  A little fresh basil, onion, and a finishing touch of Balsamic make for a really nice plate.

For approx. 14 patties       Time: (using leftover rice) 1 hour

1 3/4 CUPS LEFTOVER COOKED RICE (STRESSING THE LEFTOVER PART !!)

2 MEDIUM ZUCCHINI SHREDDED, THEN BETWEEN TOWELS OR PAPER TOWELS, SQUEEZE ALL THE MOISTURE OUT OF THEM.

2 LARGE BEATEN EGGS

1 CUP BREADCRUMBS

1/4 CUP GRATED PARMIGIANO-REGGIANO CHEESE

1/4 TSP CHOPPED FRESH THYME

1 MEDIUM ONION, FINELY DICE

1 TBS. CHOPPED PARSLEY

1/2 TSP. FRESH GROUND BLACK PEPPER

SALT TO TASTE

1/4 CUP GOOD BALSAMIC VINEGAR, SLOWLY REDUCED TO LESS THAN 1/2 IT’S ORIGINAL VOLUME)

Mix all the ingredients till they all will stick together.  Heat about 2 tbs. olive oil or canola oil in a pan.  Make a small test patty, roll some of the mix into a walnut size ball then flatten, make sure there’s a nice sizzle when you add it to the pan.  Let the patty get nicely browned on both sides, then drain on paper towels..TASTE THIS, of course after it’s cooled off.  If you are happy with the seasoning form 14 equal sized patties, about 2 inches wide, no more than 1 inch thick.  If it’s not seasoned enough add more salt and blend well.  Add  a little more olive oil to the pan and without crowding them in the pan cook them in batches over medium heat.  Don’t rush this…why?  You want the eggs in the mix to bind with the breadcrumbs, cheese and other ingredients to hold the patties together.  Heat that’s too high will cause the outsides to burn and then leave the insides uncooked.  Slower cooking also will ensure the vegetables cook nicely.  When you have a nice golden brown color on one side flip them and let the other side get to the same color.  Transfer to a platter and tent them with tin foil and place them in the oven just to stay warm until the entire batch is done.  Arrange them  on a platter over baby arugula and drizzle the balsamic over the patties.  Great party or dinner platter..you can even make them smaller and serve as appetizers.  Take the recipe and go with it!!  And the Balsamic sauce is a winner with simply reducing it.  HAPPY COOKING!! Enjoy Zucchini while it’s in season!!!

 

 

 

LEFTOVER SPAGHETTI, THIS IS HOW YOU DO IT…PAN FRIED SPAGHETTI

14232416_644181959083441_9086273294542237012_nLeftovers…they CAN be one of your most delicious dishes. Do you ever have leftover sauced Spaghetti? I hope you said yes because If you do not do this already I will now become your new best friend.  Reheating leftover spaghetti in the microwave should be a criminal offense.   Maybe that’s harsh, and….maybe not. The ultimate goal of eating to to keep the body fueled and functioning.  Why make everything quinoa puffs and kale? There’s no shame in making food that tastes exceptional.  Nature gave us taste buds that help us to enjoy    the various foods and dishes that mankind has developed over our history.  A bowl of leftover spaghetti can become an even better dish (and I know you loved it when you made it) the next day, with a little help..and I mean, a little.  First of all, and I do research a dish before I blog my own version of it, you can’t make this fresh.  Food undergoes chemical/physical changes and for some reason, if you fry the spaghetti in a pan after you’ve just cooked the dish is a fail.  Epic fail.  You’ve wasted a pound of good spaghetti. Your spaghetti needs to sit at least one night in the fridge and I think the texture and taste actually get better if you make it a few days after it’s first been made.

Some history…My Mom and countless other  ItalianAmerican mothers or fathers and grandparents have made this for generations.  It’s what we do with our pasta/macaroni leftovers.  Every bite of this dish is a trip back into my childhood kitchen in Staten Island, NYC where my mother reigned as queen of her kitchen.  Ever miss a loved one who has passed on?  Make a dish that connects you to them and you’ll never eat without them ..again!!

So how do you give a “recipe” for a dish that is really already cooked?  here’s how…Simply take your leftover spaghetti and let it come to room temperature.  In a heavy wide cast iron skillet preferably, add 2 tbs of olive oil.  No measurements here because…you’ll never know how much you have, they are leftovers!!! In the pictures on here I used just under 1/2 lb of cooked, sauced left over spaghetti.  Add this to the pan and make sure you hear a strong sizzle. DO NOT MOVE THE SPAGHETTI AROUND!~!  After 6 minutes sprinkle 2 tbs. of PLAIN ITALIAN BREADCRUMBS (no seasoning)over the top…mix that into the spaghetti. Flip the spaghetti and let this cook on that side for 5 minutes or longer, looking at it to see it there’s caramelizing going on. If not, let it be…this dish is not good if it’s simply heated in the pan. You want to see THIS:14202621_644181965750107_7802179799922542959_nsee those spaghetti strands getting toasty?  It’s fantastic.  Side note, do not confuse this with the other very popular Southern Italian or ItalianAmerican FRITTATA DI SPAGHETTI, or Spaghetti Frittata, Spaghetti Pie.  That has eggs beaten into it to create a pie like dish that can be cut into slices.  That’s for another blogpost.  If you have leftover meatballs, by all means, smash them into the pan too…continue to flip this spaghetti until it’s somewhat toasty on all sides.  Easy.  Now…how to serve it?  Grate lots of Pecorino Romano or Parmigiano over it and place a side of Ricotta next to it.  Sprinkle with peperoncino to taste and you are ready to eat.

SIDEBAR:  When saucing the spaghetti  on the day you actually made it DO NOT OVER SAUCE!!! Too much sauce creates a soft less crispy dish.  I know you’re saying you like the extra sauce, but hold off before storing the leftovers in the fridge.  It will never really caramelize if it’s too wet.  Happy Cooking…Happy Eating!

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