Today arancini but seafood made with snipia in black and stuffed with a swordfish sauce and dried tomatoes. With a short VIDEO TUTORIAL on how to make them. Is, always with a short VIDEO I also let enter the garden of my house by the sea for a APERITIF BASED ON ARANCINI WITH CUTTLEFISH IN BLACK. The sea arancini are a variant now quite widespread of the traditional Arancine AL DOUBT’ or WITH BUTTER. The first time I ate them I was in Capo D'Orlando, then to Milazzo and the Aeolian Islands: this type of arancino is obviously widespread along the coasts. And it is no coincidence that its black color is reminiscent of Stromboli. I speak of them in the masculine because they have the same pyramid shape as the ARANCINI Messina, and for us of eastern Sicily the arancino is male. As you may have guessed, the complaint about the sex of arancini / arancine does not excite me and I let everyone follow their own traditions. A pact: that arancini and arancine are good. Mine are (modesty aside) and I suggest you take a look at all my variations on the theme SICILIAN RICE ARANCINI: you will surely find something that inspires you.
How to make spia in ine rice
To prepare the sea arancini with cuttlefish in black I prepared a risotto with spia ine. Now, the best choice is to prepare the CUTTLEFISH IN BLACK SAUCE with fresh spia, but if it's not s syopia season or you can't find them, you can use a ready-made cuttlefish in black. Usually you find it in sachets or in small jars: it has much less flavor than the fresh one, but it has the advantage of a deeper color.
The filling is very fast: capers and chopped dried tomatoes sautéed with swordfish in chunks and blended with a little white wine. No more, to leave intact the taste of the sea. A cheese dadyne, I recommend a fresh scamorza cheese or any cheese that melts easily, like fresh Asiago Dop.
If you are not an expert, instead of giving the sea arancini to the cuttlefish ins black a pyramidal shape (follow this short VIDEO TUTORIAL to see how I do it) you can make them round in shape, following the VIDEO RECIPE OF ARANCINI WITH RAGU’.
FOR THE RISOTTO WITH SPIA INE:
500 grams of Carnaroli rice
extra virgin olive oil, to taste
a piece of onion
sauce withsquid ink, to taste (or liquid cuttlefish in sachets or jar)
80 grams of grated pecorino PDO cheese
40 grams butter
salt and pepper, to taste
FOR THE STUFFING:
200 grams of swordfish in a single slice
Sun-dried tomatoes, to taste
Capers in salt, to taste
extra virgin olive oil, to taste
a little white wine
150 grams of soft scamorza cheese or other unseasoned cheese
flour (also of Venere rice) for the Breading, to taste
breadcrumbs, to taste
4 whole eggs
Salt, to taste
peanut oil for frying, to taste
Before you start, take a look at this very short VIDEO TUTORIAL.
FOR THE RISOTTO WITH SPIA INE: finely chop the onion and brown it in a low and wide pan with extra virgin olive oil and water until it has become translucent. Add rice, stir and toast for a few minutes. Deglaze with a little white wine and start cooking the risotto by gradually combining lightly salted boiling water.
When the risotto is halfway through cooking (remember that it must be very al dente, to prevent the arancini from being scalded, you have to cook it about half the time indicated for a normal risotto) merge the cuttlefish in ins black sauce or the slid in inn preparation. The result must be a nice dark black risotto. Season with salt and stir in butter and grated pecorino cheese. Pour the risotto into a serving dish in a thin layer and cover it with plastic wrap. Allow to cool and then refrigerate for at least 2-3 hours.
For the swordfish sauce, finely chop capers and dried tomatoes and cut the swordfish into not too small chunks. Sauté in extra virgin olive oil before the chopped capers and dried tomatoes, then add the sword to high heat and brown. Deglaze with very little white wine, season with salt and pepper. Set aside.
For the forming of the arancini put a little' risotto with snipia ink on the palm of your hand as you see in the VIDEO TUTORIAL, crush it in a thin layer and stuff with swordfish and one or two cubes of cheese. Cover with more rice and, pressing well but gently, give the arancino its shape. Pyramidal or round, as Favorites. Once all the arancini have been made, put them in the refrigerator for a couple of hours.
Prepare a plate with flour, also of black rice, one with beaten and lightly salted eggs and one with breadcrumbs, also slightly salty. Pass the arancini in the flour first, then in beaten eggs so that they are evenly covered with egg and finally in breadcrumbs. Fry the arancini in plenty of peanut or sunflower oil high oleic at 170 degrees. Allow to cool for a few minutes and serve immediately!