Torta di Sant'Antonio

When I was assigned to bring a pie, saying it pushed my culinary boundaries is an understatement. This traditional Italian torte was an odd combination of rich pastry and wine soaked apples. The sweetness of the wine and the zest of the orange gave it a distinctly mulled flavor that was cut by the flaky crust and creamy whipped cream.

Torta di Sant'Antonio Recipe

INGREDIENTS
2 cups flour7 tbsp. sugar, plus more1 tsp. baking soda6 tbsp. unsalted butter, cut into ½" cubes, chilled¼ cup milk2 egg yolks1 ¼ cups red wine¼ tsp. ground cinnamon4 Granny Smith apples, peeled, cored, and thinly sliced¼ tsp. kosher saltZest of 1 orange1 egg white, lightly beaten

INSTRUCTIONS

1. In a bowl, whisk together flour, 1 tbsp. sugar, and baking soda; rub butter into flour until pea-size crumbles form. In a bowl, whisk together milk and yolks; mix with a fork into flour. Transfer to a floured surface; knead into a ball; wrap in plastic wrap and chill for 1 hour.

2. Bring remaining sugar, wine, cinnamon, apples, salt, and orange zest to a boil in a 4-qt.pan over medium-high heat. Reduce heat to medium-low; simmer until wine is reduced to a syrup, 25–30 minutes; let cool.

3. Heat oven to 375°. Transfer dough to a floured surface; roll out to ⅛" thickness. Transfer dough to an 11" tart pan with a removable bottom; press into bottom and sides. Trim dough edges; reserve scraps. Transfer apple mixture to pan; fold dough sides over edges. (To make garnish: roll dough scraps to ⅛" thickness. Cut out leaf and grape shapes; arrange on top.) Brush dough with egg white; sprinkle with sugar. Bake until golden, 25–30 minutes.

Italian Rice Balls Recipe

I have never heard of these before Mandy posted her menu. This was definitely out of the box for me. Since I LOVE Italian I thought I’d give it a shot! They were easy and tasty. However, If I make them again I think I will season the rice a bit more. Maybe by adding some fresh chopped garlic and basil. These were a huge hit with the kids and grown-ups alike (although I think the grown-ups liked the name better)! Here is the recipe adapted by Allrecipes.com. My one tip to this is to keep your hands very wet with water when you are rolling the balls they are very sticky. Also, used jarred sauce for the dipping sauce. Hope you all enjoy!

Italian Rice Ball Recipe

The tasty result! :)

Ingredients

2 eggs
1/3 cup grated Parmesan cheese
1 tablespoon dried parsley
1/4 teaspoon freshly ground black
pepper
1 teaspoon salt
1 quart water
1 teaspoon salt
1 cup uncooked white rice
1 1/2 cups dried bread crumbs
2 cups olive oil

Directions

1.  In a medium bowl, whisk together eggs, cheese, parsley, pepper, and 1 teaspoon salt. Cover and refrigerate.

2.  Pour water and 1 teaspoon salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed, stirring frequently. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour.

Rice after being cooked, ready to be cooled and rolled.

3.  Pour bread crumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 1 inch balls, then coat each one with bread crumbs.

Ready to roll!

4.  In a small, deep skillet, heat olive oil to 350 degrees F (175 degrees C). (Should have enough oil to completely cover rice balls.)

Frying the up!

5.  Fry rice balls 6 at a time, turning as needed to ensure even browning. Drain on paper towels and serve warm.

xoxo - Dolly
“The Substitute”