Sicilian Arancini
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There are various dishes that have unsure origins, and are claimed by a number of Italian regions. Arancini, though, suffer no such ambiguities. They’re as Sicilian as you can get, though thanks to internal migration you can find them on sale as a perfect take-away food in bars and cafes in most Italian cities.
These balls (or cones, if you’re in the eastern side of the Island, for example in Catania) are made of rice, with a filling of meat ragu or tomato and mozzarella, all deep fried, and resemble oranges hence the name.
The rice/meat mixture probably has its origins in Arabic cuisine – remember Sicily was conquered and ruled by the Arabs in the 900s, when various foods were introduced including oranges, lemons and pistacchio (and dried pasta, according to many food historians).
Taking that simple mixture, and deep frying it, was an innovation often attributed to the court of Emporor Frederick II (Federico I of Sicily), making a handy take-away food, useful for a medieval court on the move, or for hunting trips etc.
Nowadays Arancini are a symbol of all that is wonderful about Sicily. Italy’s best-selling crime writer Andrea Camilleri put the seal on their importance when he included them in the title and plot-line of one of his best-selling Montalbano detective novels.
Ingredients
For the rice mixture:
500grms Rice
150grms of breadcrumbs
2 eggs,
white flour
60grms of grated caciocavallo or pecorino cheese
salt
For the Meat filling:
250grms of minced beef
1 onion
1 tin of peeled tomatoes
1 clove of garlic
50grms of frozen peas
1’2 glass of white wine
Vegetarian option:
1 tin peeled tomatoes
1 clove of garlic
50 grms of peas
mozzarella
1/2 glass of white wine
How to do it
The Rice
First cook the rice (some recommend you cook it in a vegetable broth, for extra flavour) in salted water until it’s al dente. Drain it well, and then add it to a deep bowl where you’ll add the two whisked eggs, the breadcrumbs, and the grated cheese altogether. Mix well together until you have a conistent texture. Then take a fistful of the mixture, fashion it into a ball shape, and then burrow a hole in the centre with your fingers – where we’ll place the meat/vegetarian filling. When you’ve added the filling, close the hole with extra rice mixture making sure it’s well sealed so the filling doesn’t escape during the frying.
The Ragu
Chop the onion and garlic, and lightly fry, adding the mince and white wine. When the mince is fully browned, add the tomotoes, and let cook for about 30 minutes. With about five minutes of cooking time left, add the peas.
The Vegetarian option
Lightly fry the chopped onion and garlic, slowly adding the white wine, followed by the tomatoes.
Let simmer for thirty minutes or so.With five minutes of cooking time, add the peas and basil leaves.
Putting it all together.
When you have your sauce ready, spoon the filling into the pocket you’ve created in the rice ball, adding a chunk of mozarella and pepper before closing the ball up. Deep fry in boiling oil until golden brown, then dry on some grease paper. They’re great hot, or cold the next day!
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Tags: ragu, rice, snacks, street-food
