Recipe: Baddotti di San Giuseppe
Private chef Gianni Iacono shares this dish specific to the Sicilian town of Acate.
This recipe comes to us courtesy of Chef Gianni Iacono, who was born and raised in Sicily. His earliest, fondest memories are of Sunday meals with his family. He moved to NYC in 1999, and a few years later, settled in Hudson, where he was able to reconnect with his agricultural roots and love of simple, hand-crafted meals. After working as a private chef alongside his wife Breeze for several years, Iacono launched Farm Table, a food delivery business that supports local Hudson Valley farms while providing gourmet, prepared meals that families can enjoy together, just as his once
Chef Gianni says: This is a Sicilian recipe from a small town called Acate. This dish is made in occasion of the day of Saint Joseph, who is the protector of the town.
Baddotti di San Giuseppe
Serves: 2 as main course (3 balls each)
1-1/4 cup cooked rice
1 cup ricotta
Eggs (start with one and if needed add a second one. It all depends on the consistency of the mixture that should be a little bit on the dry side, but sticky enough to stay together.)
1/2 cup grated cheese
Chopped parsley
Salt and pepper to taste
Cook rice “al dente” and let cool down.
Add lightly beaten eggs and all ingredients. Mix well.
Make 3-inch balls and set aside.
For the broth:
8-10 cups of vegetable stock
Small handful of parsley with stems
1 cinnamon stick
2 garlic cloves, smashed
Pinch of saffron
Salt and pepper to taste
Bring all ingredients to a gentle boil and let cook for 10-14 minutes.
Add the balls to the broth and cook until they start to float to the surface.
Serve with broth and some chopped parsley.
