<?xml version="1.0"?>
<rss version="2.0">
   <channel>
      <title>The Food Project by giada caruso</title>
      <link>https://padlet.com/giada_caruso1906/4saecnhwvx6n</link>
      <description>Arancini di Riso </description>
      <language>en-us</language>
      <pubDate>2019-01-03 14:12:01 UTC</pubDate>
      <lastBuildDate>2026-03-19 19:37:14 UTC</lastBuildDate>
      <webMaster>hello@padlet.com</webMaster>
      <image>
         <url></url>
      </image>
      <item>
         <title>History of Arancini Di Riso </title>
         <author>giada_caruso1906</author>
         <link>https://padlet.com/giada_caruso1906/4saecnhwvx6n/wish/317214713</link>
         <description><![CDATA[<div>Arancini are said to have originated in Sicily during the 10th-century. They are traditional foods for many feasts like Santa Lucia on December 13th.</div>]]></description>
         <enclosure url="" />
         <pubDate>2019-01-03 14:14:10 UTC</pubDate>
         <guid>https://padlet.com/giada_caruso1906/4saecnhwvx6n/wish/317214713</guid>
      </item>
      <item>
         <title>Ingedients</title>
         <author>giada_caruso1906</author>
         <link>https://padlet.com/giada_caruso1906/4saecnhwvx6n/wish/317214778</link>
         <description><![CDATA[<div>Vegetable oil, for deep-frying</div><div>2 large eggs, beaten to blend</div><div>2 cups Risotto with Mushrooms and Peas, recipe follows, cooled</div><div>1/2 cup grated Parmesan</div><div>1 1/2 cups dried Italian-style bread crumbs</div><div>2 ounces mozzarella, cut into 1/2-inch cubes</div><div>Salt</div>]]></description>
         <enclosure url="" />
         <pubDate>2019-01-03 14:14:20 UTC</pubDate>
         <guid>https://padlet.com/giada_caruso1906/4saecnhwvx6n/wish/317214778</guid>
      </item>
      <item>
         <title>Cooking Instructions</title>
         <author>giada_caruso1906</author>
         <link>https://padlet.com/giada_caruso1906/4saecnhwvx6n/wish/317214833</link>
         <description><![CDATA[<ol><li>Pour enough oil in a heavy large saucepan to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees F.</li><li>Stir the eggs, risotto, Parmesan, and 1/2 cup of the bread crumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.</li><li>Working in batches, add the rice balls to the hot ail and cook until brown and heated through, turning them as necessary, about 4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.</li></ol><div><br></div>]]></description>
         <enclosure url="" />
         <pubDate>2019-01-03 14:14:27 UTC</pubDate>
         <guid>https://padlet.com/giada_caruso1906/4saecnhwvx6n/wish/317214833</guid>
      </item>
      <item>
         <title></title>
         <author>giada_caruso1906</author>
         <link>https://padlet.com/giada_caruso1906/4saecnhwvx6n/wish/317221518</link>
         <description><![CDATA[]]></description>
         <enclosure url="http://comefare.com/wp-content/uploads/2014/10/come-fare-gli-arnacini-di-riso-siciliani-al-forno-video.png" />
         <pubDate>2019-01-03 14:32:45 UTC</pubDate>
         <guid>https://padlet.com/giada_caruso1906/4saecnhwvx6n/wish/317221518</guid>
      </item>
   </channel>
</rss>
