Today’s post is sponsored by Stella® – who has a crazy impressive line of cheese. (I should know, I used four of them!)
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This bread… this bread! You guys – this is my new favorite bread! And who knew that balsamic onions were a thing and that they are out of this world delicious.
I make focaccia quite a bit, it is a favorite around our house and something my fiance requests… a lot! I usually just go with a standard rosemary focaccia bread and it’s delicious. We sometimes use if as bread for this slow cooker pulled pork or on the side of a salad or pasta. Really, you can do no wrong with focaccia.
Side note: I watch a lot of Food Network. Like, feel like you are friends with the people in your tv, amount. It’s that or HGTV. I could sit down to watch a show and hours later I am planning my next DIY project and scone recipe.
I made them as an appetizer for a dinner party and people seriously would’ve been happy if that was the only thing I served. It’s probably the only thing they recall too. After dinner (and a few drinks) we actually heated some more up. It was a perfect way to soak the booze up nightcap.
I won’t lie; they are a little labor intensive. Cooking the rice, shredding the cheese, frying the pancetta rolling the balls, dipping them in batter – it’s a job. I don’t want to scare you away, though. They are worth every bit of time and effort required!
Good news is you can make them the night before, wrap them really tight with plastic wrap on a cookie sheet and stick them in the fridge until you are ready. I let mine sit out a few minutes before I drop them in the oil.
Talking about the oil, you want it to be hot- 350 degrees hot; no more, no less. If it’s too hot the outside will burn and you won’t get the stringy cheese on the inside when you bite into one. If it’s not hot enough you’ll get a soggy ball of oil and cheese. No one is going to rave about that.
To finish, I grate a little pecorino cheese over top and serve it with some homemade marinara sauce that I shared with you earlier this week.
I’m actually craving a couple of these Italian bites of heaven right now.