Arancini di riso - Rice balls
Arancini are Sicilian street food rice croquettes with ground meat fillings that Sicilians consume as snacks. The perfect solution to leftover risotto! Cook the rice in salted boiling water until al dente. Drain the rice and mix it in a large ... [... more]
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Using a Mortar and Pestle
For dry ingredients, wooden mortars and pestles are best. For wet ingredients, use a non-absorbent stone mortar and pestle. Place the food to be crushed in the mortar and pound on it gently but firmly with an up-and down motion. The power of the ... [... more]
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No-Bake Lemon Berry Tartlets
In large bowl, whip the cream to soft peaks. Fold in the lemon curd and mix well. No-Bake Lemon Berry Tartlets A quick and easy bite-size dessert. Spoon 2 Tablespoons of mixture into each mini tart shell. Top with fresh berries and powdered ... [... more]
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Insalata di Olive Verdi Schiacciate - Crushed Green ...
Insalata di Olive Verdi Schiacciate - Crushed Green Olive Salad Nocellara Del Belice is the most famous of Sicily's olives. The modern Sicilian diet relies heavily on grains, vegetables, herbs and spices, olives and olive oil, fruit, nuts, ... [... more]
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Green Bean, Tomato, and Potato Salad with Almond and ...
Green Bean, Tomato, and Potato Salad with Almond and Basil Pesto Implements- Large Mortar and Pestle, 6-Quart Dutch Oven, Colander, Rubber Spatula, Chef's Knife The Italian word pesto translates roughly as ''pounded'' and typically refers to any ... [... more]
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Zuppa Toscana - Tuscan Soup
Farro (also called emmer), a type of wheat, was among the first cereal crops to be domesticated in the Middle East. It's the "mother grain" to all modern wheat dating back 17,000 years. Farro was the conerstone of the Etruscan diet, and was [... more]
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Pappa al Pomodoro - Tomato Soup
Waste not, want not" is a Tuscan credo. Many Florentine recipes make use of leftover ingredients. Pappa al Pomodoro, a thick, hearty soup made with day old bread, is one of the city's classic dishes. While fresh tomatoes are great in the dish, ... [... more]
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Roasted Butternut Squash and Spinach Lasagna with Four ...
Sorry, this recipe is not available at this time. [... more]
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How to Peel Tomatoes and Peaches
A serrated peeler (page 14)-a relatively new tool-makes quick work of peeling tomatoes and peaches. Zip, zip, zip and the skins are gone. But if you're faced with peeling a big pile of tomatoes or peaches, immersing them in boiling water and then ... [... more]
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Deviled Eggs with Caviar
Place the eggs in a medium saucepan. Add water to cover by 1 1/2 inches. Add 1 tablespoon salt. Partially cover the pot and bring to a full rolling boil. Turn heat down to low and leave on the heat, covered, for 30 seconds, then remove from the ... [... more]
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Pollo al Mattone - Chicken Under a Brick
This traditional Tuscan cooking method results in incredibly crispy skin and intensely flavorful meat. Weighting the chicken ensures that each part of the chicken is approximately the same thickness, so it cooks quickly and evenly. The weight ... [... more]
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Salad Dressings
These are ecipes from our corporate chef, Kimberly Davis. Try one on your favorite salad. Combine mustard, vinegar, and blue cheese in a bowl. Slowly drizzle in oil, whisking until the mixture becomes thick. Season with salt and pepper and use to ... [... more]
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