Arancino or Arancina?

It is called “arancina” in Palermo and in the western Sicily area while it is called" arancino ", in the masculine, in Catania and in the eastern area of ​​the island.

It is a specialty of Sicilian cuisine in the shape of a ball or cone of breaded and fried rice, generally stuffed with ragù, peas and caciocavallo or diced ham and mozzarella. The name derives from the original shape and the typical golden color, reminiscent of an orange.

The following is the original recipe of arancino with ragù.

What do you need

500 gr ragù

150 gr green beans

150 diced provola it mozzarella

500 rice (vialone nano or Carnaroli)

60 g Butter

1 l Vegetable broth (approx.)

1 sachet Saffron

Pepper to taste

Salt to taste

Extra virgin olive oil

1/2 onion

100 g Parmesan (grated)

For the breading

2 eggs

200 gr Breadcrumbs

1 l Peanut oil

How to proceeed

To be sure that the recipe is perfect, we recommend that you prepare the meat sauce and rice much earlier (even the day before).

Prepare ragù of our lasagna alla bolognese recipe and add green beans.

Continue cooking until the peas are well cooked.

Fry onions and prepare a risotto, adding the vegetable broth and the saffron sachet. add salt and parmesan and leave to cool.

Before forming the arancine, add the provola cut into small cubes to the COLD sauce, mix well.

Now you choose how to form the arancina, whether pointed or round: take a bowl full of water to slightly moisten your hands, take a handful of rice, press it lightly on the palm of your hand to form a hollow.

Pour in two teaspoons of meat sauce and a small piece of mozzarella or provola if you like. Close by adding a teaspoon of rice if necessary and form a ball or give it a conical shape by turning and pinning the arancina in your hands.

Gradually place the formed arancini on a serving dish.

Now that all the arancine are ready, prepare the breading. Sicilian arancine with meat sauce and peas.

Prepare a bowl with beaten eggs and one with breadcrumbs (for a tastier crust you can add two tablespoons of cheese to the breadcrumbs if you want).

Gently dip the arancina first in the egg and then in the breadcrumbs where you will shape it again.

You choose how to fry them, with the deep fryer or with a saucepan with high sides. If you fry with a saucepan, bring the peanut oil to a temperature of about 170/175 °.

Dip 2/3 arancine at a time and cook for 2/3 minutes on each side, turning them gently until golden brown.

Drain on absorbent paper… and enjoy your arancino (or arancina!) with a cup of caponata!