I have some good news today: I’ve less than ten projects left to sculpt for the upcoming Italian foods book, half of them desserts, and then I can dive into the writing and book layout. The finish line is approaching, and I’m hoping to have a rough draft of the book done within the next couple of weeks.
If you want an email once the new book is available (and a discount), take a quick moment and sign up for my mailing list here. You’ll also get a bunch of free mini food tutorials when you sign up!
Today, I want to show you my latest round of miniature foods, starting with a family-sized bowl of mussels marinara. The thin little mussel shells were tricky (and time consuming) to sculpt, but I’m quite happy with the finished dish. I ended up making a mold to assist in the shell sculpting, and I’ll be making that available in my shop once the book is done.
Next up, pasta shells stuffed with herbed ricotta and dotted with homemade marinara. Yumm.
And on the lighter side, platters of prosciutto-wrapped melon with a drizzle of extra-virgin olive oil. I’m not a huge fan of making polymer clay canes, as they always seem to make way more than I can ever possibly use and they take FOR-ever, so I’ll be outlining my caning shortcut for the prosciutto in the book.
And last but not least, two different styles of arancini, or breaded, fried rice balls stuffed with cheese. Yes, please!
I’ll be posting more updates throughout the week, and remember, you can sign up here to get an email once the book is available. There’s also an option to sign up for new blog post updates as well!
June 10, 2014 at 9:28 pm
Stunned — STUNNED!! — by the prosciutto, the arancini, and most of all the mussels! Oh my goodness. This Italian series is really testing my range of words to express amazement. đ
You know, if you can do arancini, I bet you could do Scotch eggs… đ
June 11, 2014 at 1:50 pm
Thanks, Lisa!! And ooooh, I’d never heard of Scotch eggs before, but you’re right–they’re very similar to the arancini! Maybe I should do an entire book of foods of the British Isles…
June 11, 2014 at 5:30 pm
I’m drooling already. đ Scones and clotted cream, summer fruit trifles, Scottish smoked salmon, shortbread… I know you’ve already done English breakfasts and roasts. đ
June 11, 2014 at 10:39 pm
Oooooh, now you’ve got me excited! Putting this one on the list of future to-dos. ;D
June 14, 2014 at 6:34 am
It looks so real, I could never get it that good. My tummys rumbling.
June 16, 2014 at 1:18 pm
Thank you, Bev! đ
July 4, 2014 at 5:15 pm
This is amazing!! I am Italian and I love Arancini but I can never find any tutorials on how to make them with clay!! I am so happy I finally found one! đ This book looks amazing and I love it!! Definitely getting it! đ
July 5, 2014 at 12:00 am
Hi, Marzia! I’m so glad you found me, and I hope you have a lot of fun making itty-bitty arancini with the book! đ