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Arancini, Todo un Culto en Sicilia (página 2 de 2)

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Estas gloriosas croquetas fritas de arroz son todo un culto en Sicilia que se celebra en una novela italiana reciente.
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Before frying

La receta toma 2 días en cocinarse.  El día anterior hice el risotto y el ragù de acuerdo con las estrictas normas del Diamante.  LUego lo dejas en refrigerador durante la noche y preparas tu superficie de trabajo al siguiente día.  Si no tienes espacio en tu cocina o vives en un solo plato, ésto no es para tí.  Requieres nada menos que 7 recipientes alrededor de tu tridora: risotto, ragù, cubos de queso, harina, huevos batidos, agua y el pan molido.

The 7 bowls of ingredients

Aquí tienes la receta.  La cantidad de arroz en relación con el relleno depende de cuanto relleno logras meter en cada arancino.

ARANCINI AL RISO
Para el risotto:
1 cebolla, picada fino
20gr mantequilla
2 tazas arroz para risotto
4 tazas caldo de pollo
150gr queso Pecorino rallado

Para el Ragù:
50gr pancetta
1 cebolla
1 zanahoria
1 tallo de apio
1 diente de ajo, picado fino
200gr bola o centro de cara de res
1 taza puré de tomate
1 taza vino tinto
2 ramitas de tomillo
1 hoja de laurel
sal, pimienta
1 taza de chícharos cocidos

Para hacer los arancini:
1 taza harina
1 taza pan molido
3 huevos, batidos
200gr queso, pecorino suave u otro para derretir

El día anterior, haz el risotto friendo la cebolla picada en una sartén, luego añadiendo el arroz crudo y friéndolo dos minutos más, luego añadiendo el caldo y dejándolo descubierto hasta que esté cocido.  No añadas azafrán.  Una vez frío añade el pecorino rallado, tápalo y refrigéralo hasta el día siguiente.  Mientras se cocina el risotto, prepara el ragù.  Fríe pancetta, cebolla picada y ajo hasta que se suavicen.  Gradualmente agrega la carne de res finamente picada para que se vaya dorando sin soltar demasiado líquido de un jalón.  Cuando hayas dorado toda la carne de esta manera, añade la zanahoria picada y el tallo de apio y fríe 5 minutos más.  Agrega el vino tinto y cocínalo 2 minutos más hasta que el vapor se haya evaporado.  Agrega la pasta de tomate, la hoja de laurel, el tomillo, sal y pimienta.  Tápalo y déjalo cocer al fuego más bajo durante 1 hora o hasta que la carne esté suave.  Refrigéralo hasta el día siguiente.

El día siguiente, calienta 2 litros (2 quarts) de aceitet a 180°C en una olla o freidora y prepara 7 cuencos:

Cuenco 1: Risotto frío
Cuenco 2: Ragù
Cuenco 3: Queso en cubos
Cuenco 4: Harina
Cuenco 5: Huevos batidos
Cuenco 6: Pan molido
Cuenco 7: Agua

Para hacer un arancino, toma dos cucharas de risotto en una mano, hazle un hoyo con el dedo y rellénalo de ragù y 1 - 2 cubitos de queso.  Cierra el hoyo con el risotto para que hagas una bolita y ya no se vea el ragù.  Algunas personas hacen volcancitos como el que ves en la foto de arriba.  Rueda el arancino en el harina y sacúdelo para eliminar el exceso de harina, luego rápidamente sumérgelo en los huevos batidos y checa que esté totalmente cubierto en toda su superficie.  Si no, vuélvelo a meter en los huevos hasta que quede totalmente cubierto.  Luego sólo ruédalo en el pan molido  para hacerle una buena costra y fríelo hasta obtener un bonito dorado oscuro.

Hacer arancinis no es difícil y no requiere una habilidad especial.  Tu primer arancino tendrá mucho arroz.  EL chiste aquí es meter la mayor cantidad de relleno en la menor cantidad de risotto.  Si lo sigues intentando, cada arancino será mejor que el anterior. ¡Buena suerte!

 

Publicado por la primera vez en Inglès el 13/09/2006
Amablemente traducido en español por RicardoSanchez el 04/09/2008
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If you do this recipe at home please let me know how it worked for you by submitting a comment or send me a picture if you can. Thanks!



29 comentarios

  • #1
  • Comment by scips
  • on: 13/01/2007
I will try to make some arancini.But I did already eat arancini with other stuff than ragu.Did you ever try 4 cheeses arancini or chicken?Thanks for the recipe.
  • #2
  • Comment by Jelsia Caprio Cortese
  • on: 25/01/2007
Thank you very much.  Jelsia
  • #3
  • Comment by STELLA VENRICK
  • on: 19/01/2008
Hello,Since I discover your web page I have enjoyed it very much with all your wonderful recipies and advices.Thanks so much because I learned how to prepare pistacio pasta with few changes, but now I can do it myself and next one I am going to try is the persian rice. I will let you know how it was and if I can I will send you a pic.You have gained a serious lector of your site.My best wishes and again thanks a lot,Stella
  • #4
  • Answered by fx
  • on: 22/01/2008
Thank you Stella, let me know how these dishes work for you!
Gli arancini di Pachino ancora poco conosciuti sono conditi con passata pomodorini Pachino, il ragu fatto di carni allevate negli altopiani ragusani il tutto immerso nell'olio extra vergine di oliva al palato sembra di ricevere un bacio lussurioso di venere una vera squisitezza
  • #6
  • Answered by fx
  • on: 12/02/2008
Rosario, grazie per visitare il mio blog, se mi potessi dare una ricetta di questi maravigliosi arancini di Pachino, sarei molto lieto di cucinarli!
  • #7
  • Comment by Jaime Wallace
  • on: 20/03/2008
Thank you for posting this recipe: The others I have seen have been westonised and don't really look Sicilian either.
  • #8
  • Answered by fx
  • on: 24/03/2008
Jaime I will try to post another version someday, with fish inside. It is so authentic that non-Sicilians don't think it's real as we are used to the regular ragù-cheese-green peas version. Good luck when you try it, it's a memorable dish!
  • #9
  • Comment by Pete
  • on: 03/08/2008
I'm going to Catania next week. Flying from U.K. to Palermo then whisked off to Acicastello. Your website has whetted my appetite again. I know Catania well, Spinella (on the corner of Via Umberto and Via Etnea)is a great place for conical arancini. Or maybe it's the place next door, to be honest I have never had a dodgy one. I particularly like the 'salmone' if I'm being truthful. Cheers Pete.
  • #10
  • Answered by fx
  • on: 12/08/2008
Pete, I wish you fun in Sicily!
  • #11
  • Comment by Davide
  • on: 18/04/2009
To Pete. Cheers, Pete. Surely you're back from your trip to Sicily. I'm from Catania, and the place next door to Spinella you mention in your comment is named Savia, it is one of the oldest cafés-patisserie in Catania, and of course it serves the best arancini of the whole city! Hope you had fun in my city and come back soon.

To François-Xavier. Ciao FX, è bello vedere qualcuno parlare di cucina italiana con tanta competenza e tanta passione. Spero che continui il tuo lavoro e tornerò a visitare spesso questo tuo blog.

Davide
  • FX's answer→ Grazie per il complimento, Davide!

  • #13
  • Comment by Janice
  • on: 04/05/2009
Just back from Catania and I crave these 24/7.  I will try to make some of these with the wonderful sicilan wine I brought back.  I left a bit of my heart in Sicily, everyone asks me what was the best part and I answer very quickly the people...I will be back very soon....
  • FX's answer→ Yes, fine people most of them!

  • #15
  • Comment by Toni
  • on: 11/08/2009
I lived in Sicily for a while a lifetime ago, and I miss the food terribly.  Everytime I think about it and try to describe the dishes my mouth begins to water.  One day I might make it back, but until then I will have to try to make it myself and hope I can do it justice.
  • #16
  • Comment by michael weiderman
  • on: 30/11/2009
Thank you for the recipe.I have eaten rice balls my friends mother had made. I love them hot or cold, I was going to make them with just a desription of how my friends mother made them. Now with a bit more information they should come out much  better.    
  • #17
  • Comment by matthew
  • on: 24/12/2009
why not add saffron? i know saffron risotto is milanese and arancini is sicilian but is there a deeper reason for this? thanks and i LOVE this recipe by the way.
  • FX's answer→ The reason is strictly cultural. Emblematic dishes such as these are an important part of how each part of Italy defines its own identity, often by opposition to another, very similar dish made in another part of Italy. But there is no gastronomical reason, as far as I can see, not to use saffron.

  • #19
  • Comment by anne lewis
  • on: 03/01/2010
I ate these as a child when i lived in Sicily years ago and as a child didnt know what they were called. We often got them from street vendors or little cafes in Palermo or Catania. For years now I have been searching for them and the recipe. Maybe one of these years I will be able to go back and enjoy the sights and food of Sicily again. Thank you so much for posting this recipe I will have to try to make them and day dream of the nites sitting on the balcony watching Mt. Etna's lava flow and walking through the beautiful cities. Thank you once again.
  • FX's answer→ Anne, if you follow the recipe precisely you should find a piece of your Sicilian childhood in your mouth!

  • #21
  • Comment by Andrew
  • on: 24/01/2010
1) where is saffron mentioned in the ingredients? So why "do not add saffron"?

2) where does the bowl of water (bowl 7) figure in the instructions (unless to rinse your fingers after each 'little orange'? (I would have thought that was obvious - or would become so).
  • FX's answer→ Andrew, it says "do not add saffron" because many people make the mistake of adding it, not because it is in the ingredient lists (it isn't as you could see for yourself).

  • #23
  • Comment by Nancy
  • on: 31/01/2010
I am in the process of making the arancini - my husband is Sicilian and I am hoping that he will enjoy a little taste of his past!
Thank you for the recipe and wish me luck!

Grazie!

Nancy
  • #24
  • Comment by Nancy
  • on: 31/01/2010
Hi there!
Could you describe the consistency of the ragu?  and also if tomato paste and puree are the same?

Thanks again!
  • #25
  • Comment by ceci
  • on: 17/03/2010
Ciao Carissimo!
Como te dije te descubrí solo hoy y quedo más maravillada aún que tengas estas recetas de Montalbano...Io ho letto quasi tutta la collezione! MI paice da morire!
Es increible lo que Salvuccio(espero Camilleri no se eonje por que le llamo así al Commissario,visto  que nadie más lo hace...) haya hecho TANTAS cosas solo para estar con Adelina en a~no nuevo y comer estas arancine!!!
Grazie!
  • #26
  • Comment by Louise
  • on: 09/09/2010
Arancini remind me of my grandmother who made these often.  My grandmother was born in Vizzini, Sicily and when she made her arancini, after frying them, she would roll them in sugar...never with sauce.  Whenever I make these, I ALWAYS roll mine in sugar just like nonnina.
  • #27
  • Comment by levy
  • on: 02/11/2010
We made arancini with rissotto leftover, put somo chop onions, pasley, a piece of mozarella cheese in the center , tham shape like a ball and fry
AWASOME
our Nonna used to do it like that we don't thorugh out any food
  • #28
  • Comment by Wendy
  • on: 15/07/2011
There's a restaurant down the street from me here in Oakland, California, that makes these. Theirs are about the size of real oranges, and the filling varies, probably due to whatever they had left over from the day before, as the restaurant's menu changes daily. Anyhow, they're delicious! Yours is the most persuasive recipe I found online, and I see no reason why a Swiss can't make anything.  I lived years ago in Basel, and it was gastronomically (and in many other ways) revelatory. Oh gosh, I wish I could get a good Kremschnitte here.  Thank you!
  • #29
  • Comment by Nicole
  • on: 26/08/2011
I'll be trying this recipe soon. I'm lucky enough to live an Italian neighborhood, so I've been eating these things for a long time without realizing that they were special (in my area we just call them "rice balls" most pizza places have them) and the restaurants in my area (Northern NJ) make them about as big or bigger than a grapefruit. Thanks, I always did wonder how they were made!

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