Happy Anniversary Mama Tried: Traditional Italian Cooking for the Screwed, Crude, Vegan, and Tattooed By Cecilia Granata!!!!

It was roughly a year ago when I was introduced to Cecilia Granata ok it was actually to her cookbook, Mama Tried: Traditional Italian Cooking for the Screwed, Crude, Vegan, and Tattooed – which came out on April 12, 2016.

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I liked the book and decided to see if I could find any social media accounts that belonged to her. I did find her, so like anyone else would, I reached out to her, we started chatting and asked her if she would be interested in an interview, she said yes! . Cecilia is one of the most down to earth people I have met online. Her book reflects her personal style, which I love that she was able to combine her tattoo art with her recipes.  Check out the interview, I think you will enjoy it.

I’m able to share a recipe to celebrate the anniversary of Mama Tried, thank you Microcosm Publishing!! Cecilia has a lot of good recipes but I decided to use the one I shared before and let her show you how to  make something new out of it. I know a lot of people who hate leftovers, so she’s here to tell you that leftovers are awesome! Cecilia takes last night’s risotto and makes something new and fresh out of it. Haters won’t be able to tell, they will just be impressed that you made “more” risotto 🙂

Risotto alla Milanese

 

Risotto Al Salto

Crunchy Risotto Leftovers

 

Ingredients:

Leftovers of saffron risotto

2 or 3 tbsp. of extra virgin olive oil

1 tsp margarine

1. Grease a plate of the margarine. Pour the cold leftovers over and press them with the back of a spoon to make a disc. Heat 2 or 3 tbsp. oil in a pan and slide the rice onto it.

2.  If the disk crumbles apart, just press it into shape again with the spoon. Let it get crunchy on one side (at least 5 minutes). To flip the rice with a plate, place plate over the rice. While  pressing down on the plate, flip the pan to drop the rice on the plate, then slide it again into the pan on the other side. Let the other side get crunchy as well, and serve hot.

Do you like leftovers?

Note* The book cover is a photo I took. The photo of the saffron risotto belong with Cecilia Granata  and is used with permission.