How To Make Italian Sushi

Christmas Sushi

 A few years back, I 'invented' something I call Italian sushi.  I'm usually in charge of apps for Thanksgiving dinner and Christmas dinner, and this dish has become a staple at the Christmas appetizer spread for my Italian family.  It's got the red and green, lots of flavor and they're simple to eat-just pop those suckers in your mouth.  I'm often asked how to make this party-perfect treat, so I'm sharing my recipe with you.

All you need for Italian Sushi

 First, you need your ingredients.  You need good, imported prosciutto-this is your seaweed.  If you want this to work, you need to get fine prosciutto like Di Parma or San Danielle, you have to be willing to get the 24.99/lb or over stuff, it makes rolling and keeping it together easier.  Next you need your risotto-this is your sticky rice.  I make a batch of risotto milanese-the recipe is usually found on the back of any package of arborio rice.  When my risotto is warm, I toss grated parmigiana or grana padano and black pepper into it, which kind of thickens it and makes it a little sticky-perfect for rolling.  Then you need your filling.  I prefer some sauteed asparagus, or some thinly sliced roasted red peppers with some basil that you can chiffonade.

My little sushi rolling diagram

 So, when you're ready to roll, you could take a piece of quality saran wrap, although I prefer to use the waxy film from the prosciutto that separates the layers, this is heavy duty, and rolls the sushi nice and tight.  This is when a bamboo roller would come in very handy.  So, lay about three slices of prosciutto on the 'prosciutto wrap', then spoon and flatten out some risotto on top, add your filling straight across, and roll it up, presses tightly to ensure the roll won't fall apart.  I like to keep the 'prosciutto wrap' around the roll, and I refrigerate it for at least a couple hours.  I usually prepare this the day before serving.  When the sushi is just out of the fridge, it's still really hard so it's easy to cut cleanly with a sharp knife.  Let it sit out for at least 20 minutes before serving, just so it isn't too cold. The flavors will be better.  If you want to make a dip for it, a simple one would be balsamic vinegar, honey and some olive oil.  Get creative if you want, but I prefer the taste of the roll to not be lost to the taste of the vinegar. 

Italian Sushi with Balsamic Vinaigrette

 I did change things up at the last book club dinner for Bel Canto by drizzling Hollandaise sauce over the sushi-fancy time.

The Bel Canto Roll

So there you have it, you too can make Italian sushi.  Give it a try for your next party-you can't really beat something that can be made ahead, and gets eaten almost as fast as bacon at a party.

Bel Canto: The Dinner

My South American themed table

 Last night was the Bel Canto dinner.  The theme of the night was cultural mash-ups.  The book centered around a bunch of people from all over the world living amongst each other as either hostages or terrorists.  I decided that I would make each course a fusion of flavors and techniques from different culinary backgrounds.  Ones that aren't too obvious but end up working well together.

The Place setting

St. Germain Cocktail

 I started the guests off with a St. Germain Cocktail, made with, yes, St. Germain (which is an elderflower liquor) soda water and freshly squeezed limes. 

The Bel Canto Roll

The First Course

The first course was the "Bel Canto Roll".  I've been making 'Italian Sushi' for a few years now, and it's just a fun appetizer.  It's easy to eat and kind of tasty, and also kind of different.  I use risotto as the rice and prosciutto as the seaweed.  In this version, I stuffed them with sauteed asparagus, and then drizzled hollandaise sauce over them.  Asparagus and Hollandaise was served in the book, so it was nice to be able to incorporate a little of the book into the meal.  So the countries represented in this dish are Japan, Italy and France.

Salmon Rillettes over a Potato Pancake topped with Wasabi Roe

The Second Course

 This was probably my favorite dish of the night, but also the one I was most looking forward to making.  I had the rillettes recipe for a while, it's Eric Ripert's recipe he uses at Le Bernardin.  The potato pancake seemed like a great way to serve the rillettes, and the wasabi-infused flying fish roe was a stroke of luck.  I came across it at Russ and Daughters last Saturday afternoon when I was buying the smoked salmon for this dish.  I had been wanting to top the dish with Caviar, but didn't really want to spend $250 on some.  I love the way the colors work on the plate, and I must say, biting into this was pure decadence.  It was great.  This dish whisks us off to Germany, France and Japan.

Shrimp Ceviche

The Third Course

 The third course was Shrimp Ceviche.  It had a nice little kick to it, because I used two types of chili peppers in it, and also avocado, orange bell pepper, cilantro and lots of lime.  It was a refreshing dish, and lightened things up since it was served between two fried dishes.  This dish ended up not being a culinary mash-up, it's basically just Peruvian.  It's never actually stated, but most people agree that the book is set in Peru.

Panko Crusted Weinerschnitzel over Warm Potato Salad topped with a Raw Beet Salad

The Fourth Course

The fourth course was not too shabby.  This dish took us to Germany, Japan and Russia.  The warm potato salad was tossed with olive oil, rice wine vinegar, Dijon mustard, scallions and my homemade seasoned salt.  The weinerschnitzel (I used a pounded pork tenderloin) was nice and crispy and very juicy and tender.  The raw beet salad was derived from a few Russian beet salad recipes.  The shaved beets were tossed with some mayo, dill, grated cucumber and garlic.  It had such a nice refreshing taste, and the color on it was just gorgeous.  I love how this plate looked, because the colors and textures were just so visually pleasing.  It was a great finish to dinner.

Panettone Bread Pudding with Cinnamon Syrup

The Fifth Course

On to dessert, a Panettone bread pudding.  I had never made bread pudding before, and it's quite easy, and uncomplicated which is what I look for in a dessert.  The cinnamon syrup really added a nice layer of sweet and warm flavors at the end.  I consider this dish Italian American.

So that was the Bel Canto dinner.  I think it was very successful, and I could NOT have done it without my sous chef, Liza, she's the best!  Also, thanks to my guests, they were very into the discussion last night, if you've read the book, you know there's lots to discuss.

I just need to figure out the next book to cook!

Bel Canto: The Menu

I've taken a little hiatus for the holidays, but the Astoria Book and Supper Club will be back with a vengeance in 2013.  I've been toying with the idea of cooking Ann Patchett's  Bel Canto for a while, and I think the time has finally come.  The book is based on a hostage situation in an undisclosed South American country (many say it's Peru) that brings together people from all over the world.  Set in the home of the Vice President, the hostages are confined to a small space in the home, having to survive with a group of people who speak different languages from all walks of life. I have always liked the idea of mashing up cuisines from different cultures that may not obviously go together, but actually do. Very symbolic, I know.  So here goes, the menu for Bel Canto:

Welcome Cocktail:

Pisco St. Germain Cocktail

Peru-France

First Course:

The Bel Canto Roll

Sushi roll with risotto as the rice and prosciutto as the seaweed. The filling is sautéed asparagus, drizzled with hollandaise sauce

Japan-Italy-France

Second Course:

Salmon Rillettes over Potato Pancakes

France-Germany

Third Course:

Insalata di Ceviche

Seafood salad prepared Italian Style, with Peruvian Flavors

Italy-Peru

Fourth Course:

Panko-crusted Weiner Schnitzel with Russian Potato Salad and Beets

Germany-Japan-Russia

Dessert:

Panettone Bread Pudding with Vanilla Whiskey Sauce

Italy-United States

Dinner will be held on Monday, February 4th.  Please arrive around 7:00, so dinner can be underway by 7:30.  The meal is $40, and it is BYOB this time.  Make your reservation, and Happy New Year!