Montalbano's Arancini

Montalbano’s Arancini

The “Arancino” or “Arancina is typical delicacy from the Sicilian street-food tradition. Easy to make and super yummy.

Montalbano’s Arancini (12 portions)

Rice*

500 gr Vialone Nano rice
100 gr Caciocavallo aged cheese
1,2 lt water
0,15 gr saffron
30 gr butter
8 gr salt

Ragù*

50 gr ground beef
50 gr ground pork
50 gr peas
150 ml tomato sauce
1/2 red wine glass
1/2 onion
qb salt, extra-virgin olive oil, pepper

Batter

200 gr flour 00
300 ml cold water

50 gr Caciocavallo cheese fresh
bread crumbs
seed oil

*(the rice and the ragù must be done the day before)

Rice

– Put the rice in in the pen whit salt and cold water. Cook over medium heat until all the water is absorbed (18/20 minutes)

– When ready add: saffron (dissolved in lukewarm water), grated Caciocavallo aged cheese and butter
Turn off the heat, stir gently, cover and let it “mantecare”

– Spoon and flatten the rice on a tray, cool down and cover it with plastic film, then put in the fridge

Ragù

– In a pan fry the chopped onion with oliv oil until becomes soft, add the ground meet and stir fry over medium heat

– Add the wine and let it evaporate, add the tomato purée, stir well and simmer for 15/20 minutes

– Add the peas (and some water if needed) and simmer until is thick (10 minutes)

– Adjust with salt and pepper

Arancino

– Cube the fresh Caciocavallo cheese

– Wet your hands with water

– Divide the rice into 12 portion

– Modal each portion in the palm of your hand, then slightly press your thumb in the center of each one and add some ragù and 2/3 cube of cheese, then shape it into a sphere

Batter

– Put in a mixing bowl the flour with very cold water and beat it until creamy

Fry

– Bring the oil to 170°/180°C

– Dip the arancino in the batter, then roll it in the bread crumbs and fry until crispy

– Drain and dry with paper and serve hot

Pictures by Inge van Beekum

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