Sicilian rice arancini with ragout, traditional recipe: here is another symbol of the dishes of Sicilian cuisine in the world, a ' street food’ It has definitely made a career. And while the world, or at least Sicilian wherever they live, arguing the name and sex (They are the arancini as we say in Messina and Catania or arancine, as they say in Palermo?) you can find the VIDEO RECIPE STEP BY STEP the arancini with meat sauce on my channel You Tube.
Countless versions circulating in the island and not only, since the Sicilian arancini lend themselves to any personalization and interpretation: to try absolutely the version of the BUTTER RICE ARANCINI, with meat frayed or ham and béchamel, but also MESSINA RICE ARANCINI, who have mortadella in the stuffing and gravy within the risotto. And yet the oranges can be customized in many ways: the standard, with spinach and ricotta, with salmon, with mushrooms, pistachio and even sweet version WITH CHOCOLATE AND DRIED FRUIT.
The traditional recipe
In this recipe, however, I propose the 'classic' rice arancini, with meat sauce, peas and cheese, but the recipe for rice that wraps the sweet tooth filling is of my family tradition: This is not a boiled rice seasoned with egg, How often do you use do in Sicily, but a true risotto with saffron well creamed with butter and Parmesan cheese that, Once the risotto is cold, will ben ' related’ and compact. This way when you will bite the arancine also parts without stuffing’ will be a pleasure. Seeing is believing.
I advise you to prepare both the risotto, both the meat sauce, both the béchamel sauce the day before and store in the fridge because the ingredients are cold more easily you will assemble the arancine. Among the photos you can see some of the arancine I made (and ate) in these years of blogging, and when I do always a photo, to have my personal Scrapbook of arancine with ragu!
If you like rice arancini (or the arancine)and you're open to imaginative interpretations try those at the Gruyere cheese, hazelnuts and onion soup, those at the Black cuttlefish with taleggio, those with broad beans, Pillow, cheese and pepper. If you don't like the rice instead try those cornmeal polenta alla norma or those always with polenta soft pecorino and salamand.
ARANCINI SICILIANI SAUCE ' (doses for about 10 arancini)Print This
- FOR THE SAUCE '
- 120 grams of ground beef
- 120 grams of minced veal
- 120 grams of minced pork
- half carrot
- half an onion
- a stalk of celery
- two tablespoons of tomato paste
- 350 ml of tomato puree
- 5 tablespoons extra virgin olive oil
- a clove
- a bay leaf
- salt and pepper
- 200 ml of red wine
- FOR THE STUFFING
- 100 grams peas already boiled in salted water
- 150 grams of soft cheese diced cheese type
- 250 grams of very dense béchamel (Here's the recipe)
- FOR RICE
- 500 grams of Carnaroli rice
- extra virgin olive oil as required
- Middle spring onion or a small shallot
- two packets of Saffron
- 80 grams of grated parmigiano reggiano PDO
- 60 grams of butter
- salt to taste
- FOR BREADING:
- enough flour
- breadcrumbs as required
- 2 egg whites and 1 whole egg
- salt to taste
- peanut oil for frying, to taste
For the Sicilian arancini with meat sauce, I suggest you prepare the sauce the day before: the sauce should be very restricted. Finely chop carrot, Onion and celery and let them dry in a pan with extra virgin olive oil for about 10 minutes. Combine in small doses the minced meat, rosolandola well before adding the other. When all the meat is in the Pan, Add the tomato paste and wine and let evaporate the alcohol part over high heat. Finally, combine the tomato puree, The cloves, the Laurel; Add salt and cook over a low heat and covered for at least two hours. From time to time try to see if you need to adjust some more’ of salt.
For the risotto proceed as for a normal risotto but keeping it very al dente: chop the onion and let it dry in a saucepan with oil, then add the rice and toast and add hot water slowly already (in this case we do not use the broth to keep the flavor of the risotto arancini imbalances as a whole). The risotto should be al dente and you have to cook it at least 5 minutes less than normal, by adding at the end the Saffron dissolved in a little hot water. Stir vigorously with butter and Parmesan. Spread the rice on a platter or a tray in a thin layer and let it cool down for at least 3 hours, but also all night keeping it in the refrigerator.
To compose the arancini 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 tablespoon of sauce, some’ of bechamel, some peas and some small chunks of cheese. Then take another serving of rice and place it over the filling, going to crush the ball with your 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. It seems hard but it isn't, because your ingredients are cold and so ' tied '.
Prepare three dishes: one with flour, two egg whites and whole egg well beaten and slightly salted and some breadcrumbs. Carefully navigate your arancini (well and without leave ' holes ') first in flour, then in beaten egg and finally in breadcrumbs. Place them on a cutting board sprinkled with breadcrumbs and let rest in refrigerator or fry them immediately. If you leave them in the refrigerator, pass them again in bread crumbs before frying.
Finally, fry in oil Sicilian arancini with meat sauce of peanut seeds: 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 but not so strong as to darken the outer crust. Consider a cooking time of about 6-8 minutes to arancina. Bon appétit!
THE PAIRING: with this classic Sicilian street food we recommend a double beer fermentation, produced by the brewery Sicilian fortress of the counts. TheTarì Gold is a pale Lager pilsner type, with abundant foam, aromas of fresh hops and bitter taste and dry.