If you are a food lover, you are in the perfect place, Sicily or in particular Catania is plenty of good foods and if you want to try the “sicilian king Arancino” you can find it everywhere, all bars sell it but the most famous is “Pasticceria Savia”, in main street Via Etnea.
Now let’s try to cook arancini homemade with this simple and delicious recipe, it isn’t simply but No Pain No Gain. Your friends will be crazy for it. Obviously, it’s “our family recipe” and we want share it with you!
Hint: you have to make rice and seasoning in the morning for the evening.
Ingredients (20/25 arancini of 160 gr. each):
1 kg of Rice (mix Originario and Rome or Arborio, Carnaroli, Vialone Nano or any rice suitable for risotto).
1 bag of saffron
sweet provola/cheese cut into cubes of about one centimeter each side
100 gr. butter
100 gr. parmesan cheese
1 kg. breadcrumb
2 vegetable nuts
First of all, you need to prepare the ragù; after in the sauce of ragù that previously you drained, add 2 vegetable nuts and water until double the weight of the rice (if the sauce is half a liter, for one kilo of rice, add 1.5 liters of water) and bring it to the boil. Once it boils pour the rice and cover by setting the flame to a minimum for the time necessary to cook the rice and the simultaneous absorption of all the water (about 13/16 minutes. – if you still believe it raw add a little boiling water). When the rice is cooked, add the saffron, the yolks of the four eggs, the butter and the Parmesan cheese and mix quickly, at this point pour the rice on a flat tray and let it cool down for about twenty minutes.
At this point you can merge the glair of the eggs, the flour OO, salt and the water and mix all ingredients until become a dough more liquid than solid (at the finger test it must slip leaving the finger slightly whitened).
Put half a kilo in a large container that will serve to cover the arancino.
Now you can prepare the mix of meat sauce with peas mixed with parmesan; after, take a good quantity of rice with the palm of your hand, spread it over the entire width of the hand, creating a pit that you will fill with ragù and a couple of pieces of provolone cheese; take another handful of rice with your free hand and close the arancino modeling it in a a triangle like the shape of mt. Etna.
Pass the arancino in the batter and leave to rest on a plate until the modeling of a lot of arancini (5 or 6 at a time); now you can put the arancino in the center of the breadcrumbs container and with both hands cover it with this. Put the arancini in a flat tray, until you finish.
Hint: if you prepare them before you can put them in the fridge until cooking.
Finally fry the arancini in a pot which can contain 3/4 arancini at a time with a kilo of peanut oil (the oil is ready when you dip a spaghetti and it begins to fry. Dip one arancino at a time in the oil and paying attention turn sometimes with a wooden spoon. When these have taken the color of an orange the arancino is ready. With the skimmer drain them well and put them on a plate covered with paper towel, after about a minute you move them on another plate with absorbent paper and at the end put it in a tray (this allows you to have the arancino completely dry and free of frying oil). Now eat and enjoy your meal.
You will become arancino addicted!