Hello there! So, you’re curious about arancine palermitane, eh? Well, you’ve come to the right place! I’m a mom from Palermo, and these are one of our most beloved street foods. You can find arancine all over Sicily, but we in Palermo are particularly proud of ours.
What are Arancine?
- Think of arancine as fried rice balls, a delightful golden globe of deliciousness. The name “arancina” comes from “arancia,” the Italian word for orange, because of their round shape. However, in Catania, they are called arancini (masculine) and are cone-shaped to represent Mount Etna.
- The base is a risotto, which is then filled with different ingredients. The most classic is a rich meat ragù, but you’ll also find them filled with ham and béchamel.
- After being filled, they are coated in a batter, rolled in breadcrumbs and deep-fried until perfectly golden and crispy.
How to Make Arancine Palermitane at Home
Now, let’s get down to how to make these amazing treats in your own kitchen. I’ll guide you through the classic arancine al ragù.
Ingredients:
- For the Risotto:
- 1 kg of rice (use a good quality Originario rice)
- 2.5 ml of water or 2 liters of water
- 100 g butter
- 100 g grated Parmesan cheese or just Parmesan
- 4 stock cubes or 30 g of salt or 2 stock cubes
- 2 sachets of saffron
- Olive oil for frying
- For the Ragù:
- 1 onion or 1 chopped onion
- 1 carrot
- 1 celery stalk
- 2 bay leaves
- Pinch of ground cloves
- 500 g mixed ground meat or ground meat
- ½ glass of white wine
- 2 tablespoons of tomato paste or 1 liter of tomato sauce
- 200 g peas
- For the Filling:
- Cooked ragù
- 250g Caciocavallo cheese, cut into small pieces, or primo sale or mozzarella
- For the Batter:
- 200 g flour
- 300 ml water
- Breadcrumbs, as needed
- 1 egg, beaten (optional)
- Make the Ragù:
- Finely chop the onion, carrot, and celery.
- In a pot, heat some olive oil, add the chopped vegetables, and sauté for a few minutes.
- Add the ground meat and cook over medium heat, breaking it up with a spoon.
- Once the meat has browned, increase the heat and deglaze the pan with white wine.
- Let the wine evaporate, then lower the heat, add the tomato paste diluted in a glass of hot water, bay leaves, cloves, salt, and pepper. Then add the peas.
- Let it simmer for about 1.5 hours until the ragù is thick and not watery. Remove the bay leaf. Let the ragù cool.
- Cook the Risotto:
- Bring the water to a boil in a pot. Add the stock cubes or salt, and saffron.
- Add the rice and cook until all the water is absorbed.
- Turn off the heat and add the butter and grated Parmesan cheese. Mix well until melted.
- Spread the risotto on a baking sheet lined with parchment paper to cool. It’s best if you let it cool completely, even overnight.
- Shape the Arancine:
- Once cooled, break up the risotto with a fork.
- Take a handful of rice and form a hollow in the center.
- Fill the cavity with a spoonful of ragù and a piece of cheese.
- Cover the filling with more rice and shape it into a ball or an orange shape. You can also use an “arancinotto” to help you shape them.
- Make sure they are very compact.
- Batter and Bread:
- Prepare the batter by mixing the flour and water until smooth (you can add an egg if you like).
- Dip each arancina in the batter, then roll it in breadcrumbs, making sure it’s fully coated.
- Fry:
- Heat plenty of oil in a deep pan to 180°C (350°F).
- Carefully fry the arancine in batches until they are golden brown and crispy. This should take about 3 minutes per side.
- Remove from the oil and place on paper towels to drain excess oil.
- Serve:
- Serve your arancine while still warm. They are best enjoyed immediately.
Instructions:
Tips from a Palermo mom
- Make ahead: You can prepare the risotto and ragù the day before, and assemble and fry the arancine the next day.
- Freezing: You can freeze the arancine before frying. When you are ready to cook them, defrost them in the fridge and then let them sit at room temperature. Or, you can fry them straight from frozen, but make them smaller.
- Variations: Don’t be afraid to experiment with fillings! Try ham and béchamel.
And there you have it! Arancine palermitane, straight from my kitchen to yours! I hope you enjoy making them as much as we enjoy eating them here in Palermo. Buon appetito!
