About the Recipe
The Sicilian arancina has a history deeply rooted in the culture and gastronomy of the island, and its name derives from the shape and color resembling an orange ('arancia' in Sicilian means 'orange'). The arancina has become an icon of Sicilian cuisine, appreciated both locally and internationally for its unique flavor and versatility.
The preparation of arancine requires patience and skill. The rice is cooked and seasoned, then shaped by hand around a filling of ragù, forming a ball that is then breaded and fried in hot oil. It is often served hot, after being dried to remove excess oil, thus highlighting the crispiness of the outer breading and the softness of the rice and filling inside.
The issue of the grammatical gender of the words 'arancina' and 'arancino' is a linguistic debate that sparks discussions and debates in Sicily and among enthusiasts of Italian gastronomy. Here are some key points of the controversy. In Sicily, the feminine form "arancina" is traditionally used. This form refers to the resemblance of the arancina to an orange, both in shape and color. Outside of Sicily, especially in the rest of Italy, the masculine form "arancino" is more common. This could be due to standardization of the Italian language and the use of the masculine gender for words ending in "-ina" or "-ino".In summary, the debate between "arancina" and "arancino" is an interesting example of how culinary and linguistic traditions can vary within a country and beyond its borders. Both forms have their merits and reflect different aspects of Italy's rich and diverse gastronomic culture.
Ingredients
Ragu’:
500 gr ground beef
50 gr onion
50 gr celery
50 gr carrot
1 glass red wine
50 gr tomato paste
200 gr tomato sauce
20 gr rosemary, thyme, bay leaf
200 gr mozzarella
Arancine:
1 kg rice carnaroli
2 l water
30 gr olive oil
60 gr butter
90 gr onion, carrot, celery
40 gr granulated broth
10 threads saffron
100 gr butter
50 gr greated parmesan
Breading:
500 gr bread crumbs
300 gr flour “00”
150 gr water
To fry:
2 l vegetable oil
Preparation
Ragu’:
Step 1
Sauté the vegetables for 5 minutes, add the meat, and cook for 10-15 minutes until it is well browned.
Step 2
Deglaze with red wine and make sure to scrape off the browned bits stuck to the pot with a wooden spoon.
Step 3
Add the tomato paste and tomato sauce, then cook for 2 hours until it has fully reduced.
Step 4
Add the herbs and let them infuse for 20 minutes, then completely cool the ragù.
Step 5
Add the mozzarella. The filling for the arancine is ready.
Arancine:
Step 1
Sauté the vegetables with the oil, butter, and granulated broth for 5 minutes.
Step 2
Add the water and bring to a boil, then add the rice, lower the heat, and cook for 14-16 minutes. After 10 minutes, check that the rice is completely submerged in the water. Do not stir. By the end of the cooking time, the water will have been absorbed by the rice, which will not have stuck to the pot.
Step 3
Dissolve the saffron in a little warm water and add it to the hot rice, then add the second portion of butter and the grated Parmesan cheese.
Step 4
Spread the rice in a wide container to cool it quickly, so it doesn't overcook.
Step 5
As soon as the rice has cooled, start assembling the arancine by taking some rice, wetting your hands with water to prevent sticking. Form a hollow and fill it with the ragù, then close the rice ball with the filling inside and shape it into the classic pointed form of the ragù arancino.
Breading:
Step 1
It is recommended to do this job with two people. Prepare the batter by combining water and flour with a whisk, beating vigorously to prevent lumps from forming.
Step 2
One person will lightly coat their hands with the batter to cover the arancina, then, after draining off excess batter, they will pass the arancina directly into the breadcrumbs. The other person will then finish by coating the arancina with breadcrumbs.
Frying:
Step 1
Heat the vegetable oil to 180 degrees.
Step 2
Fry the arancina for 7 minutes, ensuring it is completely submerged in the oil.
Step 3
Pat dry the arancino with a paper towel and serve hot.