How can I prepare Sicilian Arancini?

Answer 1

Mmmm, I love these!

Here's a great recipe:

Arancini

1 1/2 cups rice
1 teaspoon saffron
1 cup grated Parmigiano (freshly grated, not from a can)
4 eggs
2/3 pound (300 g) ground beef
2 tablespoons tomato paste
1 clove garlic
1/2 a small onion
A packed quarter cup dried porcini
1/3 cup olive oil
1/2 cup dry red wine
1/4 pound mozzarella or fresh, soft provolone (if you're in Sicily you will want to use canestrato fresco)
1 cup fresh peas, boiled
Flour
Bread crumbs
Salt and Pepper
Oil for frying
Organically grown orange leaves (optional, as garnish)


Begin by preparing the filling:

Finely slice the onion and mince the garlic, and sauté the mixture in the olive oil until it wilts. Stir in the ground meat, continue cooking until it is well browned, and then stir in the wine. While it's evaporating, dilute the tomato paste in a ladle of warm water and stir it in. Season the mixture to taste, and simmer it over a very low flame for a couple of hours, adding more warm water or broth as necessary to keep it from drying out. Towards the end of the cooking time, steep the dried mushrooms in boiling water for a few minutes and coarsely chop them. Stir them into the sauce too; cook it for 15 minutes more and it's done.

While the meat's cooking, simmer the peas until they're tender. Then remove them from the fire, drain them, and let them cool. Dice the mozzarella into half-inch cubes and combine it with the cool peas.

The other thing to do while the meat is cooking is prepare the rice: boil it in abundant, lightly salted water, and while it's cooking lightly beat two of the eggs. When the rice is done drain it. Transfer it into a bowl, let it cool slightly, and stir in the beaten eggs, grated cheese, and saffron. Let it finish cooling.

When everything else is ready, lightly beat the remaining eggs and season them with salt and pepper. Then, preheat your oven to 350 F (180 C). Next, make the first arancino by taking two small handfuls of rice and shaping them into hollow hemispheres Fill the hollows with some of the meat, and some of the peas, and mold the two halves together to obtain a smooth-sided rice ball about the size of a small orange (1.5 - 2 inches in diameter). Roll the arancino in flour, dredge it in the beaten egg, roll it well in the breadcrumbs, and fry it in abundant hot oil. While it's cooking begin with the next, and when the one that's frying has become a golden brown drain it on absorbent paper. When you have finished frying all your arancini, heat them through in the oven for five minutes, decorate them with the orange leaves if you choose to, and serve them piping hot.

Answer 2

3 cups uncooked Arborio rice
6 cups water
1 1/2 pounds ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1/3 cup tomato paste
1/4 cup water
1 cup shredded mozzarella cheese
2 eggs
1 cup bread crumbs
1/2 cup grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten
3 cups bread crumbs
4 cups oil for frying, or as needed
1 (14 ounce) jar marinara sauce

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DIRECTIONS:
Combine water and rice in a large saucepan. Bring to a boil, then cover, and reduce heat to low. Simmer for 20 minutes, or until tender. Set aside to cool completely.
Place ground beef in a skillet over medium-high heat. Add onion and garlic, and cook, stirring to crumble until evenly browned. Drain excess grease, then stir in the tomato paste and water. Set aside to cool. When cool, stir in mozzarella cheese.
In a medium bowl, stir together 2 eggs, Romano cheese, salt, pepper, and 1 cup of the bread crumbs. Stir into the cooled rice until well blended.
Place about 2 1/2 tablespoons of the rice mixture into the palm of your hand. Make a well in the center, and place a heaping tablespoon of the beef mixture into it. Mold rice around the filling into the shape of an egg. Dip in beaten egg, then roll in remaining bread crumbs until well coated. Repeat with remaining rice and filling.
Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Carefully place the rice balls into the hot oil, a few at a time, and fry until golden brown on all sides, about 3 minutes. Remove with a slotted spoon, and set on paper towels to drain. Serve hot with marinara sauce for dipping.

Answer 3

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