Sicilian Arancini
in Sicilian:
Arancini catanisi
Sicilian arancini are one of the most iconic dishes in Sicilian cuisine. These fried rice cones are filled with a rich ragù, peas, and cheese, and are best enjoyed warm.
In the Catania area, arancini are traditionally shaped like cones. This distinctive form is said to be inspired by Mount Etna, which dominates the skyline above the city. Their golden, fried exterior resembles the color of oranges, which likely explains the name “arancino,” derived from “arancia”, the Italian word for orange.
Sicilian arancini, under the protected designation “Arancini di riso,” are officially recognized as a traditional dish and are included in the Italian Ministry of Agriculture, Food and Forestry’s list of traditional agri-food products (PAT). In both Sicilian and Italian cuisine, arancini are widely regarded as a premium specialty.
What makes arancini special is their crisp, golden crust formed during frying. Inside, they reveal a soft, flavorful core of rice infused with saffron and Pecorino, filled with ragù, peas, and cheese.
Since rice is the main component of Sicilian arancini, choosing the right variety is essential. A short-grain rice with a high starch content is needed to ensure proper binding and structure. Italian Arborio rice, which is also commonly used for risotto, is particularly well suited for this purpose.
Der einzigartige Duft der Arancini durchströmt die Straßen Catanias und der ganzen Insel und zieht einen direkt in seinen Bann. Selbst in der Literatur gibt es Spuren davon. Die Romanfigur des sizilianischen Commissario Montalbano, erschaffen von Andrea Camilleri, zeichnet sich unter anderem durch seine Vorliebe für die sizilianische Küche aus und auch Arancini kommen in den Romanen vor.
Traditionellerweise werden Sizilianische Arancini massenhaft am 13. Dezember, dem Fest der Heiligen Lucia gegessen. Da sie allerdings so schmackhaft und bei so vielen Gelegenheiten passend sind, werden sie das ganze Jahr über verköstigt. Auch unser hier vorgestelltes Rezept ist eines, das immer und zu jeder Jahreszeit passend ist. Überzeugt euch selbst!
The unmistakable aroma of arancini fills the streets of Catania and the entire island, instantly captivating anyone who passes by. Even literature bears traces of their cultural significance. The fictional Sicilian Inspector Montalbano, created by Andrea Camilleri, is known for his love of Sicilian cuisine, and arancini also make appearances throughout the novels.
Traditionally, Sicilian arancini are eaten in large quantities on December 13th, the Feast of Saint Lucy. However, they are so delicious and suited to so many occasions that they are enjoyed year-round. The recipe presented here is one that works at any time of year. Give it a try and see for yourself!
Sicilian Arancini - eatlovesicily.com
- Prep Time10 min
- Cook Time1 hr 10 min
- Perform Time1 hr
- Total Time2 hr 20 min
- Yield6 pieces
- Serving Size4 servings
Ingredients
For the arancini
- 350 g Italian rice (Arborio)
- 1 packet ground saffron (0.1 g)
- 4 tbsp Pecorino Siciliano
For the filling
- 150 g mixed ground meat
- 1 small onion
- 1 small carrot
- 1 small celery stalk
- 3 tbsp frozen peas
- 50 g butter cheese or mozzarella
- 1 tbsp tomato paste
- 200 g tomato purée
- 5 tbsp olive oil
- 1/3 glass red wine (preferably Sicilian)
- Salt to taste
- Pepper to taste
For breading and frying
- 4 eggs
- 100 g breadcrumbs
- 1–2 L oil for frying (depending on the pot or fryer)
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Schritte
First, bring 350 ml of water to a boil in a saucepan. Then add the rice and cook it over medium heat (on our stove, level 4 out of 9) until al dente. It’s best not to use too high a heat and to allow a bit more time so the rice only gently simmers, as this reduces the risk of burning. In any case, it is important to stir continuously.
If all the water has already been absorbed but the rice is still not al dente, simply add more water as needed—around 300 ml gradually—until the desired texture is reached.
In the meantime, dissolve the ground saffron in 4 teaspoons of warm water.
Peel the carrot and the onion, and trim the celery stalk. Then finely dice all of the vegetables into very small pieces.
Once the rice is cooked, remove it from the heat and mix in the saffron and Pecorino. Then set it aside and let it cool and rest for about an hour.
While the rice is cooling, you can prepare the ragù filling. Heat 5 tbsp of olive oil in a large pan and add the finely chopped vegetables. Turn on the heat, warm everything through, and then sauté over medium heat until the onions become translucent.
Add the ground meat and brown it over high heat. Once it has taken on some color, deglaze with the red wine. Season with salt and pepper to taste, and let the wine fully reduce until both the liquid and its aroma have completely evaporated.
Next, add the frozen peas to the pan, mix everything well, and let it simmer briefly before lowering the heat to its lowest setting.
To finish the ragù, add the tomato purée and tomato paste to the pan. If you like, you can rinse the bowl used for the tomatoes with a little water and add that as well. Mix everything thoroughly again and bring it briefly to a boil.
Finally, reduce the heat back to the lowest setting and let the ragù simmer gently for about 30 minutes. Then remove it from the heat and allow it to cool slightly.
Before moving on to the next step—once the resting and cooling time has passed and you start shaping the Sicilian arancini—cut the butter cheese into small cubes and begin heating the frying oil in a saucepan, as it takes quite a while to reach the right temperature.
Now it’s time to shape and fill the arancini. Take a portion of rice (about 2 tbsp) in your hand and roughly form it into a cone shape. Then gently open the rice cone to create space for the filling.
Be careful not to make the rice walls too thick, as this would throw off the balance between rice and filling. Add a little ragù and about three to four cubes of cheese into the center. Before sealing the arancino, add a bit more ragù, then close it carefully and press the rice firmly together.
Make sure to flatten the base so the cones can stand upright.
In the next step, the rice cones are breaded. To do this, beat the eggs in a deep plate and place the breadcrumbs in another.
Then coat the arancini first in the egg mixture and afterwards in the breadcrumbs, turning them until evenly covered.
Before the arancini can finally be enjoyed, they need to be deep-fried in hot oil. A frying basket is ideal for this. Depending on the size of the pot, fry the rice cones one by one or in batches until they are golden brown.
Once done, place the arancini on paper towels and let them cool slightly so any excess oil is absorbed. Serve them warm and enjoy. Buon appetito!
Tip: In our online shop, you’ll also find a selection of wines that pair perfectly with our arancini recipe. Feel free to take a look!
