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Рецепт Recipe For Arancini Di Carne | Rice Balls With Meat
by Tandy Sinclair

When Dave and I were in Sicily in 2013 I made a point of looking out for arancini, as these are a traditional food to the region. However, I did not see any which left me wanting to try and make some when we got home. I was quite pleased then to see that this is what had been set as our Daring Cooks’ challenge for January. With all things Sicilian, I turn to my signed copy of Giorgio Locatelli’s Made In Sicily. His favourite form of arancini are the ones that I have made here, and can be found in Catania, which we drove through on our first day in Sicily. This peasant food can be served as an antipasti and as Dave and I always have an antipasti meal for Christmas lunch, I chose to make them to go with our cured meats and Tuscan bread. Dave thought they could do with a little more filling, but I tried to channel what would be considered left overs and I did not stuff them with too much meat. The rice balls were deemed perfect by James who told me he would not mind having arancini for lunch. Making them takes time and a lot of hand wetting and washing, but they were so worth it. The crunchy exterior letting way to the soft warm rice and extremely delicious ragù. If you ever find yourself with left over risotto then please make some arancini, even if you do not normally deep fry food. They are the perfect way to use up left overs and make a great meal, whether served hot or cold.

Recipe For Arancini Di Carne | Rice Balls With Meat

Adapted from Giorgio Locateli's Made In Sicily, pages 37 - 39

Ingredients:

for the risotto:

Method:

for the risotto:

Bring the stock to the boil in a sauce pan

Add the rice, salt and saffron

Bring back to the boil and cook for 15 minutes

Remove from the heat and after 1 minute, beat in the pecorino

Set aside to cool completely

for the ragù

Heat the olive oil in a large frying pan

Sauté the onions, carrots and celery until soft without colouring

Brown the meat and season generously

Allow to cook for a few minutes and then add the wine

Allow the alcohol to evaporate and then add the tomatoes

Leave to simmer for an hour

Leave to cool before adding the peas and the cheese

for the arancini

Once everything is at room temperature place your oil into a deep sauce pan and allow to heat to 170° Celsius

Wet your hands and using a serving spoon, scoop some rice into your palm

Shape into a large ball and then press your thumb into the centre to make a hole

Fill the hole with a spoonful of ragù and seal up and shape back into a ball

Wet your hands and repeat until you have used up all the rice - I made 8

Now beat the egg whites and dip one of the balls into the egg whites

Place the rice ball into the bread crumbs and coat completely

Lightly compact the bread crumbs with your hand and fry for 4 minutes until golden brown

Set aside on some kitchen paper to drain

Repeat until all your rice balls are fried off - you will have to beat the eggs whites between each dipping

Serve hot or cold - to reheat, place in an oven that has been preheated to 160° Celsius for 10 minutes

2.2

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Blog-checking lines:

January’s Daring Cooks’ challenge was a ball! The lovely Manu from Manu’s Menu brought our taste buds to the streets of Sicily and taught us her family tradition of making arancine – filled and fried balls of risotto. Delizioso!

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About Tandy Sinclair

I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.