Fritelle di riso- fried sweet rice balls

There is nothing I don't love about carnival in Viareggio.  For me it is a complete dream: costumes, glitter, large floats made from paper mache, masked dancers, loud music, confetti, silly string, foam, street food, all night festivals.  I mean it is complete madness and chaos but so much fun.  A non-stop party that lasts a month, it has my name written all over it!!!

You can feel the spirit of carnival that brings the community together. Living in Viareggio for almost the last three years there is a complete cycle of mood that the community experiences throughout the year. Carnival is Viareggio at it's peak, generally everyone is happy!  There are many songs that were written over a 100 years ago to sing and dance to throughout the festive season.  It is much more fun celebrating with people from Viareggio as you learn all the funny child like dance moves and feel the passion.

It is recorded that the first carnival was celebrated in 1162 in Venice and is know for it's elegance. Although the Viareggio carnival is a baby in comparison, dating back to 1872. It is an annual event that takes place forty days before Easter. 

Like I mentioned before it is party that lasts over a month, a winter month. Although this year we have been lucky to have a few sunny days it is still generally cold, especially for the outdoor night time concerts and street parties. These little fried rice balls are a traditional sweet sold during the carnival season at street vendors and coffee shops everywhere. They are perfect to keep your bodies warm and your bellies full and give the sustenance needed for the all night dancing. During this time many Italians will make these at home or buy as a gift from local pastry shops.

Try them at home and experience a little carnival joy!

What you need:

200g rice (carnaroli)

500ml milk

300 ml water

two medium size eggs

80g butter

80g sugar

zest of one orange (finely grated)

zest of one lemon (finely grated)

one pinch of salt

two tablespoons of marsala (or grappa or vin santo)

sunflower oil for frying 

How to make:

1: Place the milk, water, butter and salt in a pan and bring to a pre-boil

2: Add sugar, lemon and orange rind, and rice

3: Cook until the rice absorbs the liquid, continue to stir. This will take about 2-25 minuets. 

4: Whisk the egg whites until they form stiff peaks

5: Add the egg yolks to the cooked rice mix and stir through well

6: Add the egg whites and stir through lightly. Place in the fridge for half an hour

7: Bring the oil to the boil

8: Add small tablespoons of rice mixture to the oil and cook until golden brown. I find it easier to use two spoons to form a nice shape and drop into the oil.

9: Remove and place on paper towel to absorb excess oil. Sprinkle with icing sugar and EAT

#buonadomenica #carnevale #viareggio #cibo #streetfood #fritelle #rice #eggwhites #marsala #italia #italy #makimaki #turista #versilia #toscana #tuscany #kara

Torta al arancia (Orange cake)

Facile, facile, facilissima (easy, easy, very easy). Really, this cake is so easy to make. It is also extremely moist and juicy. Using blood red oranges gives the cake a certain bitterness which is complimentary against the semi sweet cake batter. Blood red is the perfect colour description for these typical Italian oranges, they are so intensely rich. Vibrant juice flies everywhere when slicing them, including getting covered in it. This actually makes me happy as the colour and scent is amazing. Also the house fills with zesty goodness as it bakes happily in the oven, a perfect mood lifter. This really is one of my favourite cakes, I love dousing the cake with orange syrup at the final stage. It is just so pretty, almost to good to cut.

I recently cooked mini versions of this for a prestigious local restaurant, adding a little cracked pepper on top, and serving it with a blood orange reduction and a side of homemade goats milk gelato....it was certainly a crowd pleaser.

What you need: 
250g and two tablespoons of sugar
250g flour tipo 00
250g unsalted butter
six organic eggs
1/2 tablespoon baking powder 
orange zest
four blood oranges sliced (or used the variety in season)
25g butter
Syrup:
juice of one orange
100g sugar

How to make:

1: Line a round baking tin with baking paper. Finely cube 25g of butter and place smalls cubes at the bottom of tin, sprinkle with two tablespoons of sugar. Slice oranges, then place on top of sugar and butter in the design of your choice

2: Beat together the sugar and eggs, pour in melted warm butter and blend

3: Sift in the flour and baking powder, and zest of orange. Blend together and pour into baking tin over oranges

4: Place in a pre-heated 180 degree oven for approximately 45 minutes or until baked

5: Heat sugar and lemon juice together until melted. Use a skewer to prick cake several times, then pour over sugar syrup while still in cake tin. Allow the sugar syrup to thoroughly soak into cake, about 30 minutes.

6: Remove cake from tin and present up-side down to reveal the gorgeous fruit design on top

Insalata di arance e finocchi (fennel and orange salad)

There is something to say about nature providing seasonal produce that is complimentary.  This salad is a perfect example of that.  Without surprise fennel and orange are both in season at the same time.  The bitter aniseed flavour of the fennel is softened by the sweetness of the orange. Also the textural differences  bounce in the mouth.  This salad is so easy to prepare and is really affordable.  People seem to view fennel as a rather exotic  vegetable, but this recipe is fuss free and sure to impress at your next gathering. This salad is a healthy way of eating as the ingredients are presented in their raw state.  When eating this salad close your eyes and dream of the Mediterranean, it's the closest you'll get! 

What you need (serves 4):

One large fennel

two medium size oranges

1/2 cup pine nuts

1/4 cup white wine vinegar

1/4 cup olive oil

salt ad freshly cracked pepper

How to make:

1: Remove stalk of fennel, reserve fine leaves for decorating salad.  Clean under running water.  Remove bottom of fennel, then slice to medium thickness.

2: Remove rind of orange, and cut into segments.  I hold orange in one hand and use a sharp knife to remove segment, disregarding the pith. Using my wrist to rotate as I continue to slice.

3: Place fennel, orange and pine nuts into a bowl.  Dress with combined olive oil and white wine vinegar.  Season accordingly with salt and cracked black pepper.

4: Place salad on a serving place and use fine fennel leaves to decorate

Torta con cioccolata e arancia (chocalate ad orange cake)

            

I have been debating with myself wheter I should add this recipe on my blog, as it is not Italian as such.  The final argument that tipped me over was the pure pleasure received by every person that ate a slice of this cake.  I felt that it had to be shared with you, especially in the lead up to Christmas and the opportunity you might have to make a loved one a cake.  I baked this cake for a special friend and went through so many recipes to try a cake that I thought exampled a sense of occasion.  Also as I walk through the winter markets here in Italy and down the streets there are oranges everywhere as they are now in season. The vibrant colour of the oranges is a total contrast to the dark streets and overcast skies.  This cake is rich, moist and dense, and the combination of the dark chocolate against the sweet zesty orange is a sophisticated sensation.

               

What you need:

380g dark chocolate

235g butter

100ml freshly squeezed orange juice

Five eggs

105g sugar

100g self raising flour

One tablespoon vanilla extract

Zest of two oranges

For the icing:

250g unsalted butter at room temperature

Three cups of icing sugar

One tablespoon of milk

             

How to make:

1: Place a metal bowl over a bowl of boiling water.  Add the chocolate to the bowl and melt, than add the orange juice, butter and zest.  Take of heat and set aside

2: Whisk the eggs together with the sugar until light and fluffy and almost double in size.  Add the vanilla

3:  Lightly stir in the chocolate mixer to the egg mixture, keeping it light

4: Sift in the flour and combine

5: Pour the batter into a round spring form baking dish (line with cooking paper).  Place in a pre-heated at 160 degrees oven for about 40-50 minutes

6: Remove and cool on a cooling tray

To make the icing:

1: Whisk the butter until light and fluffy then add 1/2 cup of sugar at a time until completely combined.  Add a little milk to create a spreadable consistency (keep covered in the fridge until ready to use

Spread on a well cooled cake.  I spread the icing on a slightly warm cake and wrote "Italia" on top but of course the icing melted and the cake turned into a big mess.  None the less, the cake was still delicious

                              

Buon apetito