More Sicilian Gold- Arancine

Arancini or Arancine— east coast of Sicily says Arancini– and the Palermo side  says Arancine. I will let you fight it out– with whatever name they are so worth making!

Arancini or Arancine fried rice balls; looking like small oranges. An arancia is orange in Italian. They are probably the most iconic Sicilian street foods. We had our own lesson in the art of Arancine making at Foresteria Planeta in Menfi as part of our Sicily Culinary Adventure.

Our chef Angelo Pumilia is a fabulous and funny teacher and we all became experts easily.

There were several secrets to the arancine making, but the ragu which filled them was a traditional family recipe from the Planeta family. I can’t wait to make it here for my husband.

In Sicily, there are various shapes of arancine, each shape means that there is a different filling inside.

There is a cone shape, a log shape, a pear shape as well as the round shape. Always ask! The round is meat ragu usually with peas.
Other fillings may be tomato sauce with cheese, ham and cheese, shrimp and pistacchio or spinach and mozzarella. But there are a million creative ways to fill them.

The Planeta filling is a slow cooked stew, the meat cooked in pieces then shredded and cheese cubes and peas added.

 

Here is a little video of Angelo showing you how to fill the arancine

Our finished product

• • The basics are a Saffron-infused rice, not cooked as risotto, but regular rice cooked in a saffron broth, no need to stand and stir. Ratio of rice to broth is key. Like a pilaf.
  • Make a rich ragu, let cool and add small cubed cheese and peas.
  • Flatten rice in palm of hand and fill with ragu.
  • Seal and close into a ball. Let rest.
  • Dip in a light milk and flour batter then roll in breadcrumbs.
  • Let rest again.
  • Deep fry quickly, but not too long. The arancine will keep cooking once out of the oil too.
  • Eat with your hands!

I use my non-stir risotto recipe with saffron. Butter and parmigiano are added after it is cooked.

If you want the recipe from Planeta,  join my FB group Dining with the Diva and I have it in the files!