{"id":3762,"date":"2015-10-19T17:38:36","date_gmt":"2015-10-19T15:38:36","guid":{"rendered":"http:\/\/www.visitsicily.info\/?p=3762"},"modified":"2025-11-17T22:01:54","modified_gmt":"2025-11-17T21:01:54","slug":"arancine","status":"publish","type":"ricetta","link":"https:\/\/www.visitsicily.info\/en\/ricetta\/arancine\/","title":{"rendered":"Arancine (saffron rice balls)"},"content":{"rendered":"

The name Arancina<\/em>\u00a0<\/strong>probably comes from an ancient, Arab saffron-scented rice dish, enriched with vegetables and small pieces of meat. In the past, this dish was served on a tray placed in the centre of the table from which \u00a0every table companion took his portion with his hands. Later on, the Arabs, probably to facilitate its transportation, turned this dish into single portions, by breading\u00a0 and frying the rice in order to make it more compact.<\/p>\n

The\u00a0arancina<\/em>\u00a0filling is traditionally prepared with\u00a0ragu or with butter, b\u00e9chamel and shredded ham. In more recent times the imagination of chefs has created dozens of filling variations, ranging from smoked salmon, to pistachio sauce, up to the eggplant of the famous arancina alla Norma<\/em> or the one with ricotta, mint and piacentino cheese.<\/p>\n

In Palermo they have a round shape and they are named arancina<\/em> <\/strong>(small orange)\u00a0 because of their shape and size, similar to an orange. In eastern Sicily, on the other hand, they generally have a\u00a0conical shape and are called arancini<\/strong><\/em>. The funny quarrel between those who name it “arancina” and those who instead say “arancino” divides Western and Eastern Sicily and it is often a nice topic of conversation while tasting one of them.<\/p>\n

Rice Arancine with ragu\u00a0<\/em><\/strong><\/p>\n

Ingredients:<\/strong>
\nfor 20-22 arancine<\/em><\/p>\n

    \n
  • 1.3 kg rice (special rice for\u00a0arancine<\/em>\u00a0and flans can now be purchased in the shops)<\/li>\n
  • Approximately three litres beef or vegetable stock.<\/li>\n
  • 100 g butter<\/li>\n
  • 1 onion<\/li>\n
  • 2 saffron powder sachets<\/li>\n
  • 200 g caciocavallo<\/em>\u00a0cheese chopped into chunks<\/li>\n
  • Flour<\/li>\n
  • 2\u00a0 egg whites and 1 yolk<\/li>\n
  • Breadcrumb<\/li>\n
  • Olive oil<\/li>\n<\/ul>\n

    Method (for the rice):<\/strong><\/p>\n

    Prepare the stock then add the saffron. Fry the onion with the butter but don\u2019t 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.\u00a0Cook the risotto about 12 hours before making the\u00a0arancine<\/em>.<\/p>\n

    Ingredients (for the meat ragu):<\/p>\n

      \n
    • 400 g minced beef<\/li>\n
    • 100 g of tomato\u00a0paste<\/li>\n
    • salt and pepper<\/li>\n
    • 1 onion<\/li>\n
    • 200 g peas<\/li>\n
    • extra virgin olive oil<\/li>\n
    • half a glass white wine<\/li>\n<\/ul>\n

      Method (for the meat ragu):<\/strong><\/p>\n

      Brown the onions\u00a0and 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.<\/p>\n

      Method (for the arancine<\/em>):<\/p>\n

      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<\/em> cheese. Place another tablespoon of rice over the filling and form 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\u00a0 hot oil, until golden.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

      Rice butter Arancine\u00a0<\/em><\/strong><\/p>\n

      A variant of the traditional\u00a0arancina,<\/em>\u00a0is the\u00a0arancina<\/em>\u00a0\u201cwith butter\u201d (that has a conical shape).<\/em>\u00a0Its preparation is the same. What is different is its filling:<\/p>\n

        \n
      • 300 g shredded ham<\/li>\n
      • 400 gr smooth cheese in chunks<\/li>\n
      • 500 g very thick b\u00e9chamel sauce enriched with nutmeg<\/li>\n<\/ul>\n<\/div>
        <\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"featured_media":102371,"template":"","categories":[1924],"luogo":[],"stagione":[1874,1877,1875,1876],"class_list":["post-3762","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","category-sapori-en","stagione-autumn","stagione-spring","stagione-summer","stagione-winter"],"acf":{"localizzazione":"
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