STERLING HEIGHTS, MICH (WXYZ) — Festa Italiana is back at the Freedom Hill County Park July 12 - 14!
This three-day event celebrates Italian Heritage is free for everyone to attend and features live music, delicious food and tons of fun! Parking is an additional fee of $10 daily per vehicle. Highlights for 2019 include feature national and local entertainment, Italian wines & beer, a bounce house, a petting zoo, a rock-climbing wall, and much more!
Headlining acts include: The Scintas, Aaron Caruso, Austin Giorgio from The Voice, Mark Randisi, the sounds of Sinatra, Bellini Opera, and Italian Flag Throwers - Sbandieratori Ducato cittá di Sermoneta and many more! Everyone will be able to experience the sounds of Italy and sing along with these talented performers! This weekend's lineup is listed below.
Saturday: July 13th
1:00 - 2:00 pm - The Young Italian Stars of Tomorrow
2:00 - 3:00 pm - Italian Meatball Eating Contest
3:00 - 4:30 pm - Italian American Idol Contest
5:00 - 5:45 pm - Bellini Opera
5:45 - 6:30 pm - Anna Hiliard/Noelle Borgia
6:45 - 7:45 pm - Austin Giorgio - Finalist from TV’s The Voice!
8:00 - 9:30 pm - Aaron Caruso Las Vegas Show
9:30 - 11:00 pm - Ray Massa & The Euro Rhythms
Italian Flag Throwers Sbandieratori Ducato Caetani Citta Di Sermoneta
Sunday July 14th
11:30 am- 12:30 pm - Celebrating Mass
12:30 - 1:30 pm - Beautiful Baby Contest
1:30 - 2:15 pm - Cannoli Eating Contest
2:30 - 3:30 - Ray Massa & The Euro Rhythms
3:45 - 5:00 pm - Simone Vitale Band
5:15 - 6:15 pm - Mark Randisi The sounds of Sinatra
6:30 - 8:00 pm - The Scinta’s Starring Frankie Scinta
8:00 - 9:00 pm - Byron Canceimo Ultimate Tribute Show
9:00 - 10:00 pm - The Italian Souvenirs - Francesco and David
Italian Flag Throwers Sbandieratori Ducato Caetani Citta Di Sermoneta
For more information visit http://www.iaccm.net/ or call The Italian Chamber of Commerce at (586) 925-2020.
Classic Arancini with Tomato Sauce
Ingredients:
2 oz Leeks, diced
1/2 lb Onion, diced
2 cloves Garlic, minced
1stick Butter
1 teas. Basil, dry
1/4 teas. Oregano, dry
1 lb Arborio rice, washed
2 Tbls. Tomato paste
1 quart Stock or broth
3 oz Parmesan cheese
3 ea Egg yolks
8 oz Ground beef, seasoned and fully cooked
1 cup Peas, frozen
4 ounces Mozzarella cheese, small cubes
As needed Seasoned Italian breadcrumbs
1. Place the butter in a thick heavy bottom pot and sweat the onions, leeks, garlic, basil and oregano until the onions are transparent.
2. Add the rice, stir it well, then add the tomato paste. Cook until lightly toasted and nutty aroma is present.
3. Deglaze with the all of the stock while stirring frequently until the stock is absorbed.
4. Cook the risotto until the rice is al-dente and most of the liquid is absorbed. The texture should be creamy.
5. Add the parmesan cheese and egg yolks. Adjust the seasoning with salt and pepper.
6. Pour out into a thin layer on a cookie sheet and allow to cool before rolling.
7. Divide into about 3 ounce portions, so they are all even.
8. Form a well in the center of the rice and stuff with about a teaspoon of each of the three fillings: ground beef, peas and mozzarella.
9. Form the rice around the center fillings and roll into a ball.
10. Lightly coat with seasoned breadcrumbs and refrigerate.
11. Cover the bottom of a heavy skillet with about ¼” of olive oil and heat over medium flame until a light haze appears.
12. Brown the rice balls evenly and remove to a cookie sheet.
13. Bake in the oven at 350 F until heated all the way through.
14. Serve on a bed of Andiamo Tomato sauce.
