Rice & Grains

Up until we opened Mozza I had eaten only meatless versions of arancine. Those I’d had were mostly in cichetti, the shoebox-size stand-up wine and stuzzichini bars in Venice, where cone-shaped versions are a staple, and in Sicily, where they’re much larger and round, like a tangerine. Both were made of plain risotto with cheese in the middle. In Rome, arancine are often called “suppli al telefono,” meaning telephone cords, because the ideal is that the cheese inside melts and stretches like an old-fashioned telephone cord. Matt and I worked hard to achieve that ideal and I think we did. I suggest you make these when you have leftover bolognese because, as good as they are, it would be a herculean effort to make bolognese for just the 1/2 cup you need to make these. Besides, that is what an Italian grandmother would do.

Steel-cut oats (also called Irish or Scottish oats) take longer to cook than rolled oats but are creamier and chewier.

Store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.

If you prefer, you can bake these muffins in a standard muffin tin; spoon 1/4 cup batter into each cup.

To store, wrap the loaf tightly in plastic; refrigerate for up to 1 week, or freeze for up to 2 months.

Serve with yogurt, berries, and a drizzle of honey.

The muesli can be stored in an airtight container at room temperature for up to 1 week.

You can use a blender or a food processor to grind the rolled oats; 1 1/4 cups rolled oats yields 1 cup ground.

This recipe calls for natural peanut butter, which has less sugar than regular and gives the cookies a richer peanut flavor.

Store the granola in an airtight container at room temperature up to 1 week.