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Sicilian Arancini is an orange-shaped rice ball filled with ragù, peas, and cheese, breaded and fried. This description, though, doesn’t do justice to her deliciousness (l’arancina è fimmina).
How to Make Sicilian Arancini with mamma Pupa’s secrets. Let me explain better the concept of Sicilian Arancini: at the first bite, you break the crunchy breaded crust and get the mellow rice announcing the second bite, where the rice is mixed with a meaty aromatic ragù and some tiny peas.
If you have been ravenous and your bite was pretty big, you might have reached the melting heart of the Arancina, a succulent piece of mozzarella or caciocavallo.
And now you are enjoying one of the symbols of Sicily. Traditionally, Sicilian Arancini is made for Santa Lucia, an important feast that takes place on December 13th.
Food and devotion are deeply rooted and inseparable in Italy, and mostly in Sicily. There are three very important young virgin saints on the island: Santa Rosalia, Sant’ Agata, and Santa Lucia. And for each of them, there is some incredible food prepared to celebrate the devotion and gratitude.
In 1646 Palermo had been hit by a tremendous famine, and on December 13th, while the fishermen were praying Santa Lucia for an intercession, something happened, a ship containing corn arrived at the port!
So since that day no-pasta and no-bread but only Arancine to celebrate the salvation.
A thing you should know is that in Sicily ArancinE are from Palermo and they are round, while ArancinI are from Catania and they have a pear shape. Both are delicious! but I grew up eating Arancine made by Zia Lavinia and my mamma, Pupa.
Just like her, I keep a small cup filled with coffee on the kitchen counter to give a sip every now and then. Just like her, I write down on my agenda all the birthdays and anniversaries and all the important facts. Just like her, I have a sweaty upper lip 🙂
Pupa’s Arancine.
Arancini is a orange shaped rice ball filled with ragù, peas and cheese, breaded and fried. This description doesn’t do justice to her deliciousness. Let me explain better: at first bite you break the crunchy breaded crust and get the mellow rice announcing the second bite, where the rice is mixed with a meaty aromatic ragù and some tiny peas. If you have been ravenous and your bite was pretty big, you might have reached the melting heart of the Arancina, a succulent piece of mozzarella or caciocavallo. And now you are enjoying one the best symbols of Sicily.
- frying pot
- kitchen paper
- big pot for cooking rice
- sauce pan
- medium size bowls
- whisked
- long spoon
- tray
Rice ingredients
- 1 kg Roma, Arborio or Ribe variety Rice – uncooked (5 cups uncooked)
- 3 lt tap water (100 fl oz (approximately))
- 20 gr salt (2 tbsp (approx.))
- 50 gr butter (3 1/2 tbsp)
- 100 gr parmigiano reggiano, grated (1 full over flowing cup )
- 4 eggs (large)
- a pinch black pepper
Ragù/Meat Sauce filling
- 500 gr ground beef
- 500 gr ground pork
- 200 gr carrots, finely minced
- 200 gr celery, finely minced
- 300 gr fine peas
- 2 glasses wine (red or white) (2 cups or 240 ml)
- 500 ml tomato sauce or 240 gr tomato paste (U STRATTU in Sicilian)
- 3 bay leaves
- 200 gr Caciocavallo cheese, grated OR Pecorino Romano, grated
- 300 gr Low moisture mozzarella, diced
- 6 tbsp extra virgin olive oil
- to taste black pepper
For Breading and Frying
- 2 bottles frying oil
- 1 pound Breadcrumbs
- flour
- 8/10 eggs (depending oh size)
to make the rice
In a big pot bring to boil the water with butter and salt. Once boiling add rice, stir once, cover with a lid and low the heat.
It will take 20/30 mins to cook, It needs to absorb all the water.
When ready, take off the heat and add Parmigiano Reggiano.
Stir well, add black pepper to taste, and once it's cool mix in one egg at the time and spread the mixture on a baking sheet.
for the Ragù/Meat Sauce
Reheat the extra-virgin olive oil in a saucepan and gently cook carrots, onion, and celery until soft.
Add the two meats breaking it down with the back of a spoon, until . Cook until gently browned, around 10/15 minutes.
Add tomato paste and then wine.
Once the wine is evaporated, mix in peas, add the bay leaves and reduce heat to a very low and gently simmer
Stir every now and then, for 2 hours. Remember that we need a very thick meat sauce. So, If needed add a tablespoon of hot water and keep cooking.
At the very end, add the grated cheese (Pecorino Romano or Caciocavallo), taste if it needs salt and pepper.
Let it cool and put it in the fridge.
Tip: if the meat sauce is still loosen after cooled, add a handful or breadcrumbs. It will help thickening and it will be easier to shape Arancini.
how to shape Arancine
I usually make arancine using 150 gr of rice (1/2 cup) and 50 gr of sauce (1/4 cup)
Prepare your mise en place with the pots of cooked rice, ragù/meat sauce, the cutting board with diced cheese and a baking sheet covered with wax paper to place the Arancine.
A small bowl of water to wet your hands will help you forming the rice balls
I posted a tutorial on how to shape Arancine, on my INSTAGRAM and here on the video, Go check it!
if is your first time making the arancini you can make a thing that will make the process easier:
with a very cold ragù mixed with peas, prepare around 25/30 tiny balls and set aside.
This will help you to form arancine.
Now place some rice in your hand (a handful) and flatten it into your cupped hand, but don’t make it too thin.
Put the meat sauce ball in the middle and push in the center a piece of mozzarella or caciocavallo.
Closing your hand around the rice the rice will start shaping the ball. Round it with your hands and if you need to close gaps add more rice.
Matteo likes to weight the rice and to make all the arancine perfectly the same size. It’s incredible! It takes him hours but they are absolutely perfect. I make them quickly and are not so perfect 🙂
Breading and Frying Arancine
Prepare another mise en place with a big bowl of flour, another one with beaten eggs and another one with breadcrumbs.
Place a baking sheet with wax paper dusted with breadcrumbs, where you’ll place the arancine.
Roll the arancina into the flour, take off all the excess of flour, then in the beaten eggs and finally in the breadcrumbs. Set aside.
Let rest for at least three hours or more.
You can also prepare them the day before.
This is the secret of arancine.
Fry the arancine:
Heat oil in a deep saucepan ( I use a cocotte as keeps the heat at the same temperature). The oil temp should be at 190C/374F.
Add the arancine (not too many at the same time, or oil temperature will go down quickly and the rice balls will get greasy), and gently turn them until golden brown.
Place on a tray lined with kitchen paper.
TIPS AND SECRETS
I love to eat Arancine at room temperature, not super hot. I think you don’t enjoy the flavor if you burn your tongue 😉
The day after you make Arancine they are even better!
(It might have happened that I had breakfast with an Arancina. Or might not ?)
Tip: If you need to reheat before serving, bring the oven at 400 F (convection mode) and place Arancine in for five or ten minutes, depending on your tongue- burn resistance 😉
I usually freeze Arancini, fried. Just defrost them in the fridge and give a quick passage in the hot oven as I mentioned above.
You can also freeze arancini not fried yet. Place them well distanced on a tray in the freezer until they are frozen, then move to a bag. Defrost them the day before in the fridge and fry.
Tip: I usually prepare rice and meat sauce the day before so they will be cold, easier to work and the arancina will keep together.
Consider also the time to let the arancine rest once breaded, it’s a fundamental step to get perfectly fried Arancine without breaking.
If you plan to make arancine, for example, for Saturday dinner, prepare rice and meat on Friday. Assemble the arancine and bread them on Saturday morning and let them rest in the fridge or in a cool place – covered – until it’s time to fry them.
Tip: if the meat sauce is still loose after cooled, add a handful of breadcrumbs. It will help to thicken and it will be easier to work.
Tip: I usually prepare rice and meat sauce the day before so they will be cold, easier to work and the Arancina will keep together.
Tip: a fundamental step to get perfectly fried Sicilian Arancini without breaking is to leave Arancine breaded in a cool place or fridge for a while (at least three hours). For example, if you plan to eat Arancine Saturday dinner, prepare rice and meat on Friday. Assemble the arancine and bread them on Saturday morning and let them rest in the fridge or in a cool place – covered – until it’s time to fry them.
Tip: keep close a small bowl of water. Wet hands will help you forming the rice balls.
Tip:If it is your first time making the Arancini you can make a thing that will make the process easier: with a very cold ragù mixed with peas, prepare around 25/30 tiny balls, and set aside. This will help you to form Arancine.
tip: Put some extra breadcrumbs on the baking sheet where the arancine are placed and cover it with a clean kitchen towel (washed without softener)
Tip: If you need to reheat before serving, bring the oven to 400 F (convection mode) and place Arancine in for five or ten minutes, depending on your tongue- burn resistance 😉
If you are looking for more traditional Sicilian recipes, you are lucky!
I have plenty!
you can start with an appetizer like Crocchè di Latte, satisfying your daily doses of veggies with Eggplant Cutlets, Caponata (fried or baked), make Polpette in Umido for you and for those you love, or instead choosing Spezzatino Aggrassato because it is comforting and warm and full of onions and potatoes. You know the perfect lunch? Vastasa Salad. You can feel healthy and make some stuffed portobello mushroom alla Siciliana, and at this point you want more and make Sicilian Bread with sesame seeds. Sesame seed lover? I got you covered: I have the perfect recipe for Sesame Seed Biscotti, i biscotti Regina! Feeling super traditional? I have la ricetta for Cannoli Siciliani. You need to go back to summer vibes? Make Gelo di Mellone. Oh wait I forgot Sicilian Pizza: Sfincione!!!
