Arancini alla Norma rice with fried eggplant in the filling: personal variation of the traditional recipe of Sicilian arancini. I seasoned them like the famous pasta alla Norma catanese. This is probably the last eggplant recipe for this year. And I could only choose the arancini to end the summer 2021 in beauty. I applied to the arancini the rules of the PASTA WITH STANDARD Catania: a tomato risotto creamed with a little’ ricotta salata, a filling of fried eggplant, basil and stringy scamorza cheese. Simple and delicious. And you can also see a very brief video tutorial on my YouTube channel.
How to make arancini alla Norma
The process is really simple, maybe they are the simplest arancini that I have ever prepared. But of course you still have to perform the forming of the arancino, or in round shape (simpler) or pyramidal if you are more experienced. I invite you to look at this VIDEO to understand how they form correctly.
To prepare the rice arancini alla Norma I suggest you make a risotto in white, using water instead of broth, and add an excellent tomato puree, better if a pass of TOMATO SICCAGNO, already cooked and restricted. Cut the eggplants into small pieces. Is, Once chips, conde with plenty of basil. If you want to prepare a delicious aperitif or simply try a new type of Sicilian arancino, I suggest you save the recipe. Have a good day!
Other recipes of Sicilian rice arancini
So I add another piece to my collection of arancini-arancine:
- ARANCINI AL RAGU'
- ARANCINI BUTTER
- ARANCINI TO MESSINESE
- PISTACHIO ARANCINI
- ARANCINI WITH MEATBALL SAUCE
- ARANCINI SWEET CHOCOLATE
- ARANCINI WITH GRUYERE AND ONIONS
- ARANCINI CACIO AND PEPPER WITH BEANS AND GUANCIALE
- ARANCINI WITH SPIA IN BLACK AND TALEGGIO
500 grams of Carnaroli rice
extra virgin olive oil, to taste
30 grams of grated Sicilian pecorino cheese
30 grams of grated Sicilian salted ricotta (Optional)
60 ml white wine
30 grams of butter
salt and pepper, to taste
water, to taste
250 grams of well-restricted tomato puree (cooked with extra virgin olive oil and basil)
FOR THE STUFFING
1 Aubergine violetta
peanut oil for frying, to taste
fresh basil, to taste
200 grams of scamorza cheese or unseasoned cheese
flour, to taste
breadcrumbs, to taste
Salt, to taste
peanut oil for frying, to taste
FOR TOMATO SAUCE: cook the tomato puree with extra virgin olive oil, basil and salt. You can also add a piece of onion or a clove of garlic to taste. The pass must be very narrow, so as not to make the risotto too soft and watery.
FOR RICE: Finely chop the onion, brown it in extra virgin olive oil and little water until it is withered. Add the rice and toast it for a few minutes over low heat, stirring occasionally. Blend with white wine and let the alcoholic part evaporate. Then gradually add the hot water starting the cooking of the risotto. Season with salt. Rice must cook much less than a normal risotto, about 12-15 minutes in total.
Dose the water carefully, because the risotto must not be watery and must be very al dente. When it will be three-quarters of cooking, add the tomato puree ristretta, stir and cook. Add the butter and stir well, then the pecorino cheese and salted ricotta. If you can't find salted ricotta, increase the amount of pecorino cheese.
Spread the risotto in a wide and low plate and level it as thin as possible. Cover with food film and let cool completely. Store if necessary in the refrigerator.
FOR THE FILLING OF ARANCINI: cut the eggplant into rather small pieces, salt and leave in a colander for 30 minutes in order to eliminate some of the vegetation water. Fry the eggplants in virgin olive oil or peanut oil. Put them on absorbent paper so as to eliminate excess oil, then season with black pepper and plenty of basil. Cut the cheese into cubes.
When the risotto for the arancini will be cold, put a small amount of it on the palm of your hand and crush as you can see in the VIDEO RECIPE of the arancini with ragout. Put in the center of the rice a little' fried eggplant with basil and a few dice of cheese. Cover with more rice and compact the arancino in your hands, gently pressing, so that it does not come out stuffed and the orange is compact on the outside.
Once all the arancini have been formed, store them for at least 3-4 hours in the refrigerator. You can also leave them in the refrigerator all night.
BREADING OF ARANCINI: Put the flour in three wide plates with a pinch of salt, the grated bread and the beaten eggs with a spoonful or two of water and a pinch of salt. Bread the rice arancini alla Norma first in the flour, then in beaten eggs and finally in breadcrumbs, gently pressing so that it adheres well.
Fry the arancini in abundant peanut seed oil or high oleic sunflower oil, at the correct temperature of 165-170 degrees, for about 5 minutes, so that the cheese inside melts. Bon appétit!