ll Cibo é L'essenza Della Vita....

"The rooms that you use on a daily basis are the rooms people will always want to sit in, because they have soul." --Bunny Williams


"If you want to live forever and ever, drink wine and eat maccheroni." ~~~Sicilian Proverb

Monday, September 13, 2010

Meatless Monday~ Butternut Arancini and Mushroom Thyme Farfalle

Happy Monday friends!

Hoping everyone had a wonderful beginning-of-Fall weekend. It's a busy time here at Casa Bramasole and the cooler evenings and mornings are very welcome

Thanks to all who have emailed/called/Facebooked/ and contacted us expressing concern for me and Allie.
I can't tell you how blessed I feel to have discovered the wonderful Land of Blog and all the wonderful people who we've met here.

As our regular readers know, we've been trying hard to incorporate Meatless Mondays into our lives as a way to promote good health (remember, I'm a certified personal trainer/nutritionist in a past life) and as an easy way to reduce our footprint n our beautiful planet

As an Italian mama, it's been ingrained in my DNA for centuries to NEVER waste food. As I was rummaging through our fridge this morning, I noticed some leftover butternut squash risotto from yesterday. Hmmm.....think, Pattie, think......

Every once in a while a blog post gets more than the usual number of comments. One of those blogs was one I wrote some months back about Arancini- Sicilian Rice Balls (click on link to go to that post)
So, since arancini is one of Allie's favorite dishes ever, I decided to make some using the leftover butternut risotto.
I will tell you- they were a success with the teens in the house (nobody else got any!) 

I used this recipe for the risotto yesterday. Today I mixed in some shredded Fontina and some chopped chives and formed the balls with an ice cream scoop- I didn't stuff the centers. These made a great side with a bowl of mushroom pasta

very creamy...

Mushroom Thyme Pasta in Broth
(Pasta Con Funghi in Brodo)

about 6 ounces EACH of fresh shitake and oyster mushrooms, cleaned (I had some crimini that needed to be used and threw those in too) Remove the stems from the mushrooms and slice the caps
1/4 cup olive oil, divided
kosher salt and pepper
3/4-1 pound short pasta (I used farfalle)
5 shallots, peeled and sliced crosswise
1/4 cup wine- I used a marsala
1 quart chicken broth, preferably homemade
1 TBLSP  thyme leaves, divided
a couple of dashes of Tabasco sauce- to taste
Fresh grated Parmesan or Asiago cheese

Bring a large pot of well-salted water to a boil. Add the pasta and cook till al dente.  Meanwhile, in a cast iron skillet, heat 1/2 the olive oil till hot, then toss in the mushrooms. Season with salt and pepper. Saute and stir for about 3 minutes till they're soft. Remove from heat and set aside
In a heavy dutch oven, heat the rest of the oil and add the shallots. Saute and stir till cooked and starting to brown. Add the wine (careful- it spatters) and cook till almost evaporated. Add the broth and bring to a simmer. Add the mushrooms, hot sauce to taste, and 2 tsp of the thyme- simmer for 1 minute. Add the drained pasta and stir to combine. Sprinkle each serving with a few thyme leaves to garnish. Serve with grated cheese

Tutti a Tavola!!

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As Always,

Buon Cibo, Buon Amici,

Pattie and Allie


  1. I am headed to the kitchen to make dinner and I am hungry...this looks so good! You are an awesome cook, mine won't be as wonderful but oh well! ;D

  2. hi Pattie
    I keep seeing those gorgeous little rice balls, and I have yet to make them! I am going to re introduce risotto to my students, it has never met with much success, but this time instead of soup, I can use the leftovers to make the Arancini! Thanks so much for the inspiration! Those little beauties must have gone so good with that lovely pasta dish!
    Thanks so much for taking the time to share this with us...Please send our love to Allie.

  3. You know that is my favorite!!!

  4. What a great use for a delicious risotto. I love how your frugality produced a great new meal.

    Hope all is well and that things are getting figured out.

  5. Those look delicious and like you said, very creamy. And rich, and delicious.

  6. Hi! I hopped in from Mary's (One Perfect Bite. Definitely looks creamy and yummy! You have a whole load of delicious recipes! I am going to drool over your photos whenever I hv time...cheers! :D

  7. Arancini is one of my favourite dish, these are my Arancini :


  8. They look so good Patti. I have never attempted this dish, but have always wanted to. I may give this a try and soon. Wish me luck! Still keeping Allie in my prayers. xxoo

  9. Butternut squash arancini - you are a genius in the kitchen, Pattie. I can almost taste the crisp exterior and the creamy centers.

    I hope all is well. I think of you so often.

  10. I really love these. Had I been in the kitchen when they were served you can bet I'd have bellied myself up to the breakfast bar for a few. Your version sounds wonderful. I hope you are having a great day. Blessings...Mary

  11. You are amazing! Two wonderful meatless dishes that made me want to make both of them right now. You've incorporated so many of my favorite flavors here!

  12. Butternut squash arancini sound magnificent Pattie and so does your mushroom thyme pasta in broth! Both such savory flavors.

    I hope Allie is doing well!

    ♥ Pat

  13. i have never heard of this dish but wish I could taste it!Hope your Allie is better and things settle?! Can't wait to see your new home and your posts....if you feel up to it. Hoping every good. Emelia


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