Kate (kate_nepveu) wrote,

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International Super Bowl Munchies

Chad (who, as I may have mentioned, is both a better and more adventurous cook than I) decided to do a higher class of Super Bowl munchies tonight, and picked some appetizers out of Mark Bittman's The Best Recipes in the World. They were all damn good, so let me share them with you:

I'm paraphrasing these recipes. It's a good cookbook, you should get it.

Supplì (fried rice balls)


  • 3 eggs
  • 2 cups cold cooked rice (preferably risotto)
  • 3 ounces fresh mozzarella, chopped
  • 2 ounces prosciutto, minced (optional; we omitted since it was in the risotto)
  • 2 cups bread crumbs, unseasoned
  • Corn, grapeseed, or other "neutral" oil


  1. Thoroughly mix the rice with one of the eggs. Form into 2" balls.
  2. Make a small dent in the center of each ball with your thumb; fill the dent with a little mozzarella and prosciutto, and reseal the ball.
  3. Lightly beat 2 eggs. Dip the balls into the egg and then into the bread crumbs, then place on wax paper.
  4. The balls may be refrigerated up to a couple of hours.
  5. Heat about 3" of oil to 350 F over medium-high heat (until a bread crumb will sizzle in the oil, but not violently). Fry the balls until golden brown (about 4 minutes), turning once if necessary.
  6. Drain on paper towels.
  7. Serve hot or at room temperature.

These are very good and very very filling.

Almond meatballs


  • 1/2 pound ground pork + 1/2 pound ground veal, or any combination ground meats
  • 1 egg
  • 1/2 cup bread crumbs
  • 1 tablespoon minced garlic
  • 1/4 cup blanched almonds, roughly chopped
  • salt & black pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • Flour for dredging


  1. Combine everything but the oil in a bowl; "mix well but do not knead."
  2. Make meatballs of whatever size you like.
  3. Put the oil in a large skillet, put the heat on medium.
  4. Dredge the meatballs in the flour and add to skillet.
  5. Cook until browned all over (10-15 minutes), turning as necessary.
  6. Serve hot or at room temperature.

Very garlicy, very different.

Queso Frito (fried cheese)


  • 3 tablespoons flour
  • 1 teaspoon paprika
  • 1/2 pound soft cheese (Bittman suggests soft sheep's milk cheese, like manchego or Tuscan pecorino; we used mozzarella because it's what we had), cut in 1/2" slices
  • 2 beaten eggs
  • 1/2 cup fine bread crumbs
  • Extra virgin olive oil


  1. Mix flour and paprika.
  2. Dredge cheese slices in flour mix, then egg, then bread crumbs.
  3. If you have time, place on wax paper and refrigerate for an hour plus.
  4. Heat at least 1/2" of oil over medium-high heat until it shimmers.
  5. Fry the slices until golden brown (about 30 seconds), then turn over and brown the other side.
  6. Drain on paper towels and serve immediately.

Mmmmm, fried cheese.

Tags: food, football

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