Among the most popular street foods , Sicilian arancini represent a sin of gluttony that is impossible to resist. The original recipe of Sicilian cuisine gives us balls (with an elongated shape, actually) of rice seasoned with ragù with a stringy filling and a golden and crunchy wrapper. Sicilian arancini need no explanation : similar - but not the same - to Roman supplì , they are simply devoured.
Rice for Sicilian arancini, which one to use?
Rice is practically the main ingredient of the classic Sicilian arancini : but which one to use ? The important thing is to opt for a type with a round grain and containing enough starch. The latter is essential as it allows a perfect binding. On the market, some brands specify its use for this preparation directly on the package. However, several chefs recommend using a mix of "original rice" and "Roma rice".
The recipe of Sicilian arancini step by step
Also called Palermitan arancine , if you want to try them at home, here is the original step-by-step recipe (with all the necessary tricks) for guaranteed success.
Ingredients of Sicilian arancini
- 1 liter of water
- 500 g of rice
- 1 nut
- 1 packet of saffron
- 60 g of butter
Ingredients for the ragu
- 500 g of minced meat
- ½ chopped onion
- 1 bay leaf
- 650 ml of tomato sauce
- salt and pepper
- nutmeg and cinnamon
- 150 g of peas (cooked separately)
Furthermore
- grated Parmesan cheese
- galbanum cubes
- breadcrumbs to taste
Sicilian arancini batter
The batter for Sicilian arancini deserves further study. Yes, because the secret of their excellent breading lies precisely in this. A fairly thick mix of water and flour in which to dip the rice balls before rolling them in the breadcrumbs. An extra tip? For an unbeatable crust bread them twice!
- Water to taste
- Flour to taste
Explanation of Sicilian arancini step by step
Start by preparing the ragù . You can choose your favorite recipe or proceed as follows: fry the chopped onion in extra virgin olive oil. Once withered, add the minced meat, a bay leaf and spices to taste.
Once the meat is cooked, add the tomato purée, season with salt and pepper and cook over low heat until the ragù has reduced. Then add the peas cooked separately with oil and onion and, if you prefer, even a few spoonfuls of Parmesan to make the sauce even tastier. Let cool.
In the meantime prepare the rice : put the water to boil. When it comes to a boil, add the saffron , stock cube, butter and rice. When the rice is fully cooked, drain it and spread it out on a large cutting board to cool.
Create the arancini: take a little rice at a time and spread it on your hand. With your fingers, create a sort of hollow and, inside it, add ragù and galbanino cubes. Cover with more rice and compact by creating balls with a pointed end.
Prepare the batter by mixing flour and water until the mixture is smooth and quite thick. Dip the rice balls completely, drain the excess and roll in the breadcrumbs. Fry the arancini in plenty of hot seed oil until golden brown. Enjoy them hot!
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