The recipe of Sicilian buttered rice arancine, one of the two most popular versions of this traditional street food, He became one of the symbols of Sicilian cuisine in the world. More delicate than RAGU RICE ARANCINI’, these rice arancines enclose a soft filling made of béchaellae, cheese, peas and ham. My grandmother, Palermo, instead of ham often put meat agglassata (ie cooked with white wine and onions) frayed. Now, as you can see I called this recipe "Silicon oranges". But for me that they are Mexican are and will always be "Siliconian arancini".
The sex of this recipe symbol of traditional Sicilian cuisine are fought fierce battles, but I have to live and let live. Half Sicilia calls them and always call one way and the other half in another. In the case of buttered rice arancine, the risotto is a risotto alla parmigiana, well seasoned with butter and plenty of grated Parmesan cheese. Many call them 'white oranges'’ and in Sicily they are highly valued. On my channel You Tube, You can find the VIDEO RECIPE step by step traditional rice arancini with ragout with all the procedure to be followed also in the case of butter. I leave the family recipe of the traditional butter arancine.
As always: in the risotto I don't put eggs as Binder, because the Carnaroli (the only type of rice that I recommend you use) releases starch and butter and parmesan tie him perfectly. But if you want to feel more confident, You can add to the risotto two yolks stirring vigorously and then proceed according to the recipe.
To be perfectly "sicilian style” I recommend you also try the sensational TRADITIONAL MESSINA RICE ARANCINI in the typical pyramidal shape, with the mortadella in the stuffing and the sauce inside the risotto. And take a look, Obviously, all my SICILIAN RECIPES. Have a good day.
Arancine SICILIANE BUTTER (doses for 10 croquettes average size)Print This
- FOR RICE:
- 500 grams of Carnaroli rice
- extra virgin olive oil as required
- a small shallot
- 100 grams of shredded PDO parmigiano reggiano
- 60 grams of butter
- salt to taste
- FOR THE STUFFING:
- 100 grams peas already boiled in salted water
- 200 grams of scamorza or provolone cheese
- 150 grams of ham of excellent quality (I use terracotta of culatello, It's awesome)
- 250 grams of very dense béchamel sauce and topped with copious amounts of nutmeg (here the recipe)
- FOR BREADING::
- enough flour
- breadcrumbs as required
- 2 egg whites and 1 whole egg
- Salt, to taste
- peanut oil for frying, to taste
To prepare the traditional recipe of butter arancini, We must first make risotto: mince the shallots and let it dry in a saucepan with oil, Add the rice and toast, then Deglaze with white wine and, When the alcohol has evaporated, start cooking by adding hot water or light vegetable broth. The risotto arancini to always be cooked al dente, why it is important that the rice is al dente because then it will have to rest and be fried: then you have to cook it at least 7-9 minutes less than usual.
Stir vigorously with butter and Parmesan, then spread the rice on a platter or a tray in a thin layer and allow to cool completely (at least 3 hours, but all night keeping it in the refrigerator).
Coarsely chop the ham, cut the cheese into cubes.
Composition of the Sicilian arancini butter: take a handful of rice and, holding it in the Palm of your hand, get a ' hollow’ flat thickness of about one centimeter. Put a generous spoonful of bechamel, Add the peas, cheese and ham. Then take another serving of rice and place it over the filling, crushing the arancina in his hands until it forms a ball about the size of a tennis ball, adding a little’ risotto if necessary so as not to drive out the stuffing.
For the Breading of Sicilian arancini according to the traditional recipe to prepare three dishes: one with flour, one with the two egg whites and the whole egg well beaten and slightly salted and one with the breadcrumbs. Pass the arancine first into the flour, then in beaten egg and finally in breadcrumbs. You can fry them immediately or store in refrigerator: in the second case, then again in bread crumbs before frying them.
Fry the Sicilian arancini to abundant butter in peanut oil. If you have a thermometer, fry at 160 degrees. In any case, frying must be done with care to fire not too high, because even though it's already ' baked ', the heat must be able to melt the cheese inside the arancini but not hard enough to darken too much the outer crust. Considered a cooking time of about 6-8 minutes for arancina. Bon appétit!
Some use a breading without eggs, made with a batter of flour and water in which is dipped the kumquat before being passed in the breadcrumbs. A me non convince, but it is an excellent solution for those who are allergic to egg protein.