Recipes for Comfort, All’Italiana

{"category":"Ask Maria","portraitImage":{"sys":{"space":{"sys":{"type":"Link","linkType":"Space","id":"iy53htc1d0h4"}},"id":"75rn3bsYNnV1jCsNgCxQSs","type":"Asset","createdAt":"2020-04-09T17:14:10.527Z","updatedAt":"2020-04-09T21:29:07.763Z","environment":{"sys":{"id":"master","type":"Link","linkType":"Environment"}},"revision":3,"locale":"en-US"},"fields":{"title":"IMG 0398","file":{"url":"//images.ctfassets.net/iy53htc1d0h4/75rn3bsYNnV1jCsNgCxQSs/8e7d804fcbb333cddfeb5d14a6862c44/Recipes_Hero_Desktop.jpg","details":{"size":1372925,"image":{"width":1682,"height":1106}},"fileName":"Recipes_Hero_Desktop.jpg","contentType":"image/jpeg"}}},"body":{"data":{},"content":[{"data":{},"content":[{"data":{},"marks":[{"type":"bold"}],"value":"Focaccia ","nodeType":"text"}],"nodeType":"heading-3"},{"data":{},"content":[{"data":{},"marks":[{"type":"italic"}],"value":"“My grandmother would make us this every Friday for the entire family. It was always ready right when I got home from school—hot right out of the oven. I personally love it drizzled with olive oil or topped with fresh tomatoes in the summer.” —Maria\n\n","nodeType":"text"},{"nodeType":"text","value":"Shoe Pairing: \n","marks":[],"data":{}},{"nodeType":"text","value":"The Palestra Minimo Sneaker \n","marks":[{"type":"bold"}],"data":{}},{"nodeType":"text","value":"A never-fails favorite that needs no added flash. ","marks":[],"data":{}},{"nodeType":"hyperlink","content":[{"nodeType":"text","value":"Shop The Palestra","marks":[],"data":{}}],"data":{"uri":"https://mgemi.com/collections/the-palestra-minimo-sneaker-leather?product=2123794415675"}},{"nodeType":"text","value":" ","marks":[],"data":{}}],"nodeType":"paragraph"},{"data":{},"content":[{"data":{},"marks":[{"type":"underline"}],"value":"Prep: ","nodeType":"text"},{"nodeType":"text","value":"75 Minutes (including time for dough to rise)\n","marks":[],"data":{}},{"nodeType":"text","value":"Cook Time:","marks":[{"type":"underline"}],"data":{}},{"nodeType":"text","value":" 20-30 minutes \n","marks":[],"data":{}},{"nodeType":"text","data":{},"value":"Yield:","marks":[{"type":"underline"}]},{"nodeType":"text","value":" 10-12 Servings ","marks":[],"data":{}}],"nodeType":"paragraph"},{"data":{},"content":[{"data":{},"marks":[{"type":"underline"}],"value":"Ingredients: ","nodeType":"text"}],"nodeType":"paragraph"},{"data":{},"content":[{"data":{},"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)","marks":[],"data":{}}],"data":{}}]},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"2 tsp. honey","marks":[],"data":{}}],"data":{}}],"data":{}},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"5 cups (625 g) all-purpose flour","marks":[],"data":{}}],"data":{}}],"data":{}},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt","marks":[],"data":{}}],"data":{}}],"data":{}},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"6 Tbsp. extra-virgin olive oil, divided, plus more for hands","marks":[],"data":{}}],"data":{}}],"data":{}},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"4 Tbsp. unsalted butter, plus more for pan","marks":[],"data":{}}],"data":{}}],"data":{}},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"Flaky sea salt","marks":[],"data":{}}],"data":{}}],"data":{}},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"2–4 garlic cloves","marks":[],"data":{}}],"data":{}}],"data":{}}],"nodeType":"unordered-list"},{"data":{},"content":[{"data":{},"nodeType":"text","value":"\n","marks":[]},{"data":{},"nodeType":"text","value":"Directions: ","marks":[{"type":"underline"}]}],"nodeType":"paragraph"},{"data":{},"content":[{"data":{},"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"Whisk one ¼-oz. envelope active dry yeast (about 2¼ tsp.), 2 tsp. honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!).","marks":[],"data":{}}],"data":{}}]},{"data":{},"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"Add 5 cups (625 g) all-purpose flour and 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.","marks":[],"data":{}}],"data":{}}]},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"Pour 4 Tbsp. extra-virgin olive oil into a big bowl that will fit in your refrigerator. This puppy is going to rise! Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. If you're in a rush, you can also let it rise at room temperature until doubled in size, 3–4 hours.","marks":[],"data":{}}],"data":{}}],"data":{}},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"Generously butter a 13x9\" baking pan, for thicker focaccia that’s perfect for sandwiches, or an 18x13\" rimmed baking sheet, for focaccia that's thinner, crispier, and great for snacking. The butter may seem superfluous, but it’ll ensure that your focaccia doesn’t stick. Pour 1 Tbsp. extra-virgin olive oil into center of pan. Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. (We learned this technique from Alexandra Stafford, who uses it to shape her no-knead bread.) Transfer dough to prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1½ hours and up to 4 hours.","marks":[],"data":{}}],"data":{}}],"data":{}},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"Place a rack in middle of oven; preheat to 450°. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready. (If at this point the dough is ready to bake but you aren’t, you can chill it up to 1 hour.) Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you probably won't need to do this if using a baking pan). Dimple focaccia all over with your fingers, like you’re aggressively playing the piano, creating very deep depressions in the dough (reach your fingers all the way to the bottom of the pan). Drizzle with remaining 1 Tbsp. extra-virgin olive oil and sprinkle with flaky sea salt. Bake focaccia until puffed and golden brown all over, 20–30 minutes.","marks":[],"data":{}}],"data":{}}],"data":{}},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"Hold off on this last step until you're ready to serve the focaccia: Melt 4 Tbsp. unsalted butter in a small saucepan over medium heat. Remove from heat. Peel and grate in 2–4 garlic cloves with a Microplane (use 2 cloves if you’re garlic-shy or up to 4 if you love it). Return to medium heat and cook, stirring often, until garlic is just lightly toasted, 30–45 seconds. (Or, if you prefer raw garlic to toasted garlic, you can grate the garlic into the hot butter, off heat, then brush right away.)","marks":[],"data":{}}],"data":{}}],"data":{}},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"Brush garlic-butter all over focaccia and slice into squares or rectangles.","marks":[],"data":{}}],"data":{}}],"data":{}},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"Do Ahead: Focaccia is best eaten the day it's made, but keeps well in the freezer. Slice it into pieces, store it in a freezer-safe container, then reheat it on a baking sheet in a 300° F oven.","marks":[],"data":{}}],"data":{}}],"data":{}}],"nodeType":"ordered-list"},{"data":{},"content":[{"data":{},"nodeType":"text","value":"Recipe Source: ","marks":[{"type":"italic"}]},{"nodeType":"hyperlink","content":[{"nodeType":"text","data":{},"value":"https://www.bonappetit.com/recipe/easy-no-knead-focaccia","marks":[{"type":"italic"},{"type":"underline"}]}],"data":{"uri":"https://www.bonappetit.com/recipe/easy-no-knead-focaccia"}},{"nodeType":"text","data":{},"value":" ","marks":[{"type":"italic"}]}],"nodeType":"paragraph"},{"data":{},"content":[{"data":{},"nodeType":"text","value":"","marks":[{"type":"italic"}]}],"nodeType":"paragraph"},{"data":{},"content":[{"data":{},"marks":[{"type":"italic"}],"value":"","nodeType":"text"}],"nodeType":"paragraph"},{"data":{},"content":[{"data":{},"nodeType":"text","value":"Arancini","marks":[{"type":"bold"}]}],"nodeType":"heading-3"},{"data":{},"content":[{"data":{},"marks":[{"type":"italic"}],"value":"“They are my childhood favorite, my mom made them for us on holidays and for our birthdays.  I knew it was a special treat when I would stumble into the kitchen and see all the ingredients laid out.” —Maria","nodeType":"text"}],"nodeType":"paragraph"},{"data":{},"content":[{"data":{},"marks":[],"value":"Shoe Pairing: \n","nodeType":"text"},{"nodeType":"text","value":"Felize Driving Moccasin\n","marks":[{"type":"bold"}],"data":{}},{"nodeType":"text","value":"A lovingly hand-stitched driver to counter a hand-rolled, crowd-pleaser. ","marks":[],"data":{}},{"nodeType":"hyperlink","content":[{"nodeType":"text","value":"Show now. ","marks":[],"data":{}}],"data":{"uri":"https://mgemi.com/pages/most-loved-moccasin"}},{"nodeType":"text","value":"","marks":[],"data":{}}],"nodeType":"paragraph"},{"data":{},"content":[{"data":{},"marks":[{"type":"underline"}],"value":"Prep:  ","nodeType":"text"},{"nodeType":"text","value":"20 Minutes \n","marks":[],"data":{}},{"nodeType":"text","value":"Cook Time:  ","marks":[{"type":"underline"}],"data":{}},{"nodeType":"text","data":{},"value":"50 Minutes \n","marks":[]},{"nodeType":"text","value":"Yield:","marks":[{"type":"underline"}],"data":{}},{"nodeType":"text","value":" 8 ","marks":[],"data":{}}],"nodeType":"paragraph"},{"data":{},"content":[{"data":{},"marks":[{"type":"underline"}],"value":"Ingredients:  ","nodeType":"text"}],"nodeType":"paragraph"},{"data":{},"content":[{"data":{},"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"2 cups (380g) Arborio rice","marks":[],"data":{}}],"data":{}}]},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"5 cups (1.2L) chicken broth or water","marks":[],"data":{}}],"data":{}}],"data":{}},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"1/2 tablespoon unsalted butter","marks":[],"data":{}}],"data":{}}],"data":{}},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"1 1/2 teaspoons extra-virgin olive oil","marks":[],"data":{}}],"data":{}}],"data":{}},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"1/2 cup (80g) finely chopped prosciutto","marks":[],"data":{}}],"data":{}}],"data":{}},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"1 1/2 cups (150g) Italian bread crumbs","marks":[],"data":{}}],"data":{}}],"data":{}},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"1 large egg, beaten","marks":[],"data":{}}],"data":{}}],"data":{}},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"1 teaspoon parsley, chopped","marks":[],"data":{}}],"data":{}}],"data":{}},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"1/3 cup (30g) grated Parmigiano cheese, plus more for garnish","marks":[],"data":{}}],"data":{}}],"data":{}},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"1 teaspoon coarse salt","marks":[],"data":{}}],"data":{}}],"data":{}},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"4 ounces (115g) fresh mozzarella, cut into 1/4-inch (6-mm) cubes","marks":[],"data":{}}],"data":{}}],"data":{}},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"4 cups (960ml) vegetable oil","marks":[],"data":{}}],"data":{}}],"data":{}}],"nodeType":"unordered-list"},{"data":{},"content":[{"data":{},"nodeType":"text","value":"\n","marks":[]}],"nodeType":"paragraph"},{"data":{},"content":[{"data":{},"nodeType":"text","value":"Directions:","marks":[{"type":"underline"}]}],"nodeType":"paragraph"},{"data":{},"content":[{"data":{},"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"Combine the rice and broth in a large pot. Bring to a boil and then reduce to a simmer, cover, and cook until the water is absorbed and the rice is soft and creamy, about 15 to 20 minutes. Stir occasionally to ensure the rice doesn’t stick to the bottom of the pot.","marks":[],"data":{}}],"data":{}}]},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"While the rice is cooking, heat the butter and olive oil in a small pan over medium heat and add the prosciutto. Cook until it begins to crisp, about 2 minutes. Set aside.","marks":[],"data":{}}],"data":{}}],"data":{}},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"Once the rice is cooked, remove to a large baking sheet and let cool for 10 minutes. (Rice can be made a day ahead, cooled, and stored in the refrigerator overnight.)","marks":[],"data":{}}],"data":{}}],"data":{}},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"While the rice is cooling, pour ½ cup (120 ml) room-temperature water into a shallow bowl. Place the bread crumbs in a separate shallow bowl. Set both aside.","marks":[],"data":{}}],"data":{}}],"data":{}},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"Once the rice is cool, combine it with the crisped prosciutto, egg, parsley, Parmigiano cheese, and salt in a large bowl.","marks":[],"data":{}}],"data":{}}],"data":{}},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"Using an ice cream scoop or lightly wet hands, create a 2-inch (5-cm) round ball with the rice mixture. Make an indentation in the middle and add a cube of mozzarella cheese. Encase the cheese with rice and reshape into a perfect ball, then set on the baking sheet. Repeat with the remaining rice mixture.","marks":[],"data":{}}],"data":{}}],"data":{}},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"Using your hands, lightly wet the outside of each of the rice balls with the room-temperature water, then roll in the bread crumbs. Set them on the baking sheet.","marks":[],"data":{}}],"data":{}}],"data":{}},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"Heat the vegetable oil in a large pot to 350°F (175°C). Drop 4 rice balls into the oil (they should fully submerge) and cook until the outside is golden brown, about 3 minutes. If your pot is wide, carefully roll the rice balls in the oil to ensure even cooking on all sides.","marks":[],"data":{}}],"data":{}}],"data":{}},{"nodeType":"list-item","content":[{"nodeType":"paragraph","content":[{"nodeType":"text","value":"Transfer to paper towels to drain. Repeat with the remaining rice balls. They are best eaten at room temperature, garnished with a sprinkling of grated cheese, if you can wait!","marks":[],"data":{}}],"data":{}}],"data":{}}],"nodeType":"ordered-list"},{"data":{},"content":[{"data":{},"nodeType":"text","value":"Recipe Source: ","marks":[{"type":"italic"}]},{"nodeType":"hyperlink","content":[{"nodeType":"text","data":{},"value":"https://food52.com/recipes/81608-arancini-recipe","marks":[{"type":"italic"},{"type":"underline"}]}],"data":{"uri":"https://food52.com/recipes/81608-arancini-recipe"}},{"nodeType":"text","data":{},"value":" ","marks":[{"type":"italic"}]}],"nodeType":"paragraph"},{"data":{},"content":[{"data":{},"nodeType":"text","value":"","marks":[]}],"nodeType":"paragraph"},{"data":{},"content":[{"data":{},"marks":[],"value":"\n","nodeType":"text"},{"nodeType":"text","value":"“As we’re all working from home, I’m reaching for the styles that bring me both solace and ease.” —Maria\n","marks":[{"type":"italic"}],"data":{}},{"nodeType":"hyperlink","content":[{"nodeType":"text","value":"Discover Maria’s Top Picks ","marks":[{"type":"italic"}],"data":{}}],"data":{"uri":"https://mgemi.com/collections/marias-picks"}},{"nodeType":"text","value":"","marks":[{"type":"bold"}],"data":{}}],"nodeType":"paragraph"},{"data":{},"content":[{"data":{},"marks":[{"type":"bold"}],"value":"","nodeType":"text"}],"nodeType":"paragraph"},{"data":{},"content":[{"data":{},"nodeType":"text","value":"","marks":[{"type":"bold"}]}],"nodeType":"paragraph"},{"nodeType":"paragraph","content":[{"nodeType":"text","value":"","marks":[{"type":"bold"}],"data":{}}],"data":{}}],"nodeType":"document"}}