Sat, Apr 03 | Find your time zone in the event details

Arancini with Meat Ragù

Hosted by Chef Denis dello Stritto. Live from Los Angeles, CA. 120 minutes long.
Registration is Closed

DATE & TIME

Apr 03, 10:00 AM PDT
Find your time zone in the event details

EVENT DETAILS

Arancini are Italian snacks consisting of a ball of rice coated with bread crumbs and then deep fried—a staple of Sicilian cuisine. The most common fillings is with ragù, mozzarella and often peas. A number of regional variants exist which differ in fillings and shape. Arancini al ragù produced in eastern Sicily have a conical shape inspired by the volcano Etna.

Click on Read More to find out more about the recipe and ingredients needed.

ABOUT THE INGREDIENTS KIT

Due to the ingredients necessary for this particular recipe, we do not feel confident we will be able to provide and ship you the quality and fresh ingredients we aim to. Therefore, there is no ingredients kit available for this class/recipe. As a solution, we recommend using this link for an easier grocery shopping experience.

INGREDIENTS LIST

Click here for the full Ingredients List

RICE

  • 1 qt (1 liter) vegetable stock
  • 7 tablespoons (100 g) butter, divided
  • ½ white or yellow onion, small dice
  • 1 lb 2 oz (500 g) arborio rice
  • pinch of saffron (optional)
  • 2 teaspoons salt
  • 3 oz (80 g) grated grana padano cheese

RAGU

  • 2 tablespoons (1 oz) extra virgin olive oil
  • ½ white or yellow onion, small dice
  • 1 carrot, peeled and small dice
  • 2 stalks celery, small dice
  • 1 lb 2 oz (500 g) ground beef
  • 1 tube tomato paste
  • ⅔ cup (150 g) red or white wine (optional)
  • 1 qt (1 liter) vegetable stock
  • 2 bay leaves
  • 7 oz (200 g) peas (optional)

ASSEMBLY & FRYING

  • ¾ cup (200 g) water
  • ½ cup + 2 tablespoons (100 g) all purpose flour
  • 7 oz (200 g) mozzarella or caciocavallo, cut into ½-inch cubes
  • Ragu (recipe above)
  • 1 lb 2 oz (500 g) breadcrumbs
  • 1 qt (1 liter) vegetable oil

KITCHEN TOOLS 

  • cutting board
  • knife
  • mixing bowls
  • measuring spoons
  • strainer or slotted spoon
  • baking sheets
  • parchment paper
  • deep pot for frying
  • 2 saucepans

ABOUT CHEF DENIS DELLO STRITTO

Denis Dello Stritto is nothing if not passionate about authentic Italian cuisine and the traditions from which it evolved. The roots of Dello Stritto’s culinary ardour were planted during his childhood in a small farming village north of Naples, Italy. The village, Caiazzo, has historically been famed for the quality of its olives and more, and nearly everyone is engaged in food production. “The smell, the taste and the honest culture were part of my upbringing,” he says. “Simplicity and respect for the ingredients are what I need to give guests the essence of my land.” Pursuit of quality product is a big priority for Dello Stritto, who personally combs farmers markets and fish markets for the best ingredients from local purveyors. While the significance of such ingredients can’t be minimised, Dello Stritto says it can be quantified: “60 percent of what makes a professional Italian chef is the chef, and 40 percent is the quality of the product.” What percentage is passion for the Italian chef, then? “Passion is 120%!”  he says. Dello Stritto’s dream is for a restaurant where people don’t even need to see the menu - instead, they just feel a connection with the food.

Disclosures:

Lovell Productions will be recording this class. If you do not wish to be recorded, please keep your video and audio switched off during the live event.

By purchasing and tuning into this online event, you agree that you may be filmed, photographed, or recorded, for use by Lovell Productions, and each of their respective licensee , assignees, and affiliates (THE “RELEASED PARTIES”). The released parties have the right to use your name, picture, voice, performance and any and all other likeness (collectively, “likeness”), in any manner, in all media (including, without limitation marketing, sponsorship, and advertisement) throughout the world. In perpetuity, you waive and right to inspect or approve materials or receive compensation for your participation or any use of your likeness. If you don't agree to these terms, please do not turn in video and audio during the event. If you are the parent / guardian of any minor(s) in the vicinity, you make all of the representations, agreements, consents, releases, and waivers herein on behold of yourself and such minor(s).

FIND YOUR TIME ZONE


  • 2 hours
    US Central Time
    Chicago

  • 2 hours
    US Eastern Time (East Coast)
    New York City
3 more items available
TICKETS
Price
Quantity
Total
  • Cooking Class
    $25
    +$0.63 Service fee
    $25
    +$0.63 Service fee
    0
    $0
  • Class Recording
    $25
    +$0.63 Service fee
    $25
    +$0.63 Service fee
    0
    $0
Total$0

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