 | Jack Fasciano is President and Owner of Angelo's, a Wichita tradition for 45 years. Angelo's was founded in 1959 by Angelo and Anna Fasciano in Derby, KS. Jack is their oldest son and began in the business as a youngster doing dishes, grinding garlic and making pizza sauce and sausage. At the age of 12, Jack was Derby's first pizza delivery person. He delivered pizzas and other Italian dishes to friends and neighbors in a little red wagon. In 1960, the Fascianos opened their first 'real' restaurant at the corner of Harry and Hillside in Wichita, at one time having four locations in Wichita and one in Hutchinson. Over the years Jack has worked along side his father, mother, aunts, uncles and cousins perfecting recipes and maintaining the family tradition of wonderful 'Southern Italian Comfort' food. Today, Jack keeps that tradition alive in a quiet neighborhood at 1930 S. Oliver. If the Italian aromas don't bring you in, you can't miss the sign with Lion on top. You can contact Jack at (316) 682-1473. |
Food & Drink
2005-12-29 14:16:00
How do you make Arancini?
: My husband and I were in Buffalo, NY last month. We dined at an Italian restaurant. Served with our entree was a side they called Arancini, a rice ball. They were wonderful. Do you know how to make them?
ANSWER: Mom used to make them when we were kids. You're right, they're excellent. She made hers with white wine risotto, with a gooey mozzarella center. Her recipe made 18 of them. They are great for lunch or dinner and can be frozen. INGREDIENTS:1 tbsp. olive oil1 small onion, finely chopped1 clove garlic, crushed1 cup uncooked Arborio rice1/2 cup dry white wine2 1/2 cups boiling chicken stock1/2 cup frozen green peas2 oz. finely chopped hamsalt and pepper to taste1/2 cup finely grated Parmesan cheese1 egg, beaten1 egg1 tbsp. milk4 oz. mozzarella cheese, 3/4 inch cubes1/2 cup all-purpose flour1 cup dry bread crumbs1 cup vegetable oil for deep fryingDIRECTIONS:Heat the olive oil in a large saucepan over medium heat. Add onion and garlic, and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in the wine, and continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 1/3 cup at a time, stirring and cooking until the liquid has evaporated before adding more.When the chicken stock has all been added, and the liquid has evaporated, stir in the peas and ham. Season with salt and pepper. Remove from the heat, and stir in the Parmesan cheese. Transfer the risotto to a bowl, and allow to cool slightly.Stir the beaten egg into the risotto. In a small bowl, whisk together the remaining egg and milk with a fork. For each ball, roll 2 tablespoons of the risotto into a ball. Press a piece of the mozzarella cheese into the center, and roll to enclose. Coat lightly with flour, dip into the milk mixture, then roll in bread crumbs to coat.Heat oil for frying in a deep-fryer or large deep saucepan to 350 degrees. Fry the balls in small batches until evenly golden, turning as needed. Drain on paper towels. Keep warm in a low oven while the rest are frying.Surprisingly, you can freeze these before or after frying. If frozen before frying, fry the frozen uncooked rice balls as per above. If you have frozen them after frying, reheat in a preheated oven at 350 degrees for 20 to 25 minutes. I would not recommend a microwave for reheating them if they are fried and frozen.
