Frying Arancine – Salvomassara
Surely claiming the origins of the arancino or arancina means taking a risk, because every city of Sicily claims its origin; in Catania, for example, people are sure to have given the birth to this goodie, since its pointed up cone reminds of Mount Etna, filled with a really delicious lava. In Palermo and other areas, the day of arancina/arancino is December 13, during the feast of Saint Lucia; On this day, the typical dessert of boiled wheat and ricotta, the cuccìa, also is served. Today the variations are endless: there are the classic arancini, with stewed pork ragu (meat sauce) and peas or the butter and béchamel ones; then there are the more creative ones, with pistachios, sepia, eggplant or Norma, mushrooms and bacon, or ricotta, mint and Piacentino cheese from Enna. You can even find sweet ones, created for children, with a smaller size and a rounded shape, filled with chocolate or ricotta cream. Rolled in sugar and cinnamon, these sweet, fried arancines are a real treat!
Here the most traditional recipes:
Rice Arancine with ragù sauce
for 20-22 arancine
- 1.3 kg rice (special rice for arancine and flans can now be purchased in the shops)
- Approximately three litres beef or vegetable stock.
- 100 g butter
- 1 onion
- 2 saffron powder sachets
- 200 g caciocavallo cheese chopped into chunks
- 2 egg whites and 1 yolk
- Olive oil
Method (for the rice):
Prepare the stock then add the saffron. Fry the onion with the butter but don’t let it brown. Add the rice and the hot stock and then stir. Cook until the rice is done, turn off the heat. Transfer it onto a large plate and let it cool. Cook the risotto about 12 hours before making the arancine.
Ingredients (for the meat ragu):
- 400 g minced beef
- 100 g of tomato paste
- salt and pepper
- 1 onion
- 200 g peas
- extra virgin olive oil
- half a glass white wine
Method (for the meat ragu):
Brown the onions and add the minced beef. Pour the wine and reduce. Season with salt and pepper and then add the tomato paste with a few water. Cook the peas aside and add them to the cold meat ragu.
Method (for the arancine):
Place a tablespoon of rice into the palm of your hand, flatten into a disk. Add a tablespoon of ragu then a chunk of caciocavallo cheese. Place another tablespoon of rice over the filling and add rice around it to encase it completely; press gently to form a ball. Roll ball in flour, then in the egg and finally in bread crumbs until evenly coated. Once prepared, fry the arancine in abundant hot oil, until golden.