Arancini, the cult Sicilian dish

fx

Fri, 4 Mar 2016 13:10:40 GMT

Clement you can cook it at home very easily (well almost easily).

Clement

Fri, 4 Mar 2016 13:08:46 GMT

This looks sooo good !!! If only I could taste it !

Nicole

Fri, 26 Aug 2011 14:05:09 GMT

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!

Wendy

Fri, 15 Jul 2011 23:34:50 GMT

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!

levy

Tue, 2 Nov 2010 15:48:45 GMT

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

Louise

Thu, 9 Sep 2010 02:37:31 GMT

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.

ceci

Wed, 17 Mar 2010 20:22:53 GMT

Ciao Carissimo!
Como te dije te descubr� solo hoy y quedo m�s maravillada a�n 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 as� al Commissario,visto que nadie m�s lo hace...) haya hecho TANTAS cosas solo para estar con Adelina en a~no nuevo y comer estas arancine!!!
Grazie!

Nancy

Sun, 31 Jan 2010 02:23:20 GMT

Hi there!
Could you describe the consistency of the ragu? and also if tomato paste and puree are the same?

Thanks again!

Nancy

Sun, 31 Jan 2010 02:17:05 GMT

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

fx

Mon, 25 Jan 2010 18:42:30 GMT

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).

Andrew

Sun, 24 Jan 2010 17:10:29 GMT

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

Mon, 11 Jan 2010 21:42:39 GMT

Anne, if you follow the recipe precisely you should find a piece of your Sicilian childhood in your mouth!

fx

Sun, 10 Jan 2010 19:41:38 GMT

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.

anne lewis

Sun, 3 Jan 2010 19:08:07 GMT

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.

matthew

Thu, 24 Dec 2009 20:19:40 GMT

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.

michael weiderman

Mon, 30 Nov 2009 06:23:59 GMT

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.

Toni

Tue, 11 Aug 2009 15:28:45 GMT

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.

fx

Wed, 6 May 2009 15:22:59 GMT

Yes, fine people most of them!

Janice

Mon, 4 May 2009 19:41:00 GMT

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

Sun, 19 Apr 2009 10:48:05 GMT

Grazie per il complimento, Davide!

Davide

Sat, 18 Apr 2009 19:42:20 GMT

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 caf�s-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 Fran�ois-Xavier. Ciao FX, � bello vedere qualcuno parlare di cucina italiana con tanta competenza e tanta passione. Spero che continui il tuo lavoro e torner� a visitare spesso questo tuo blog.

Davide

fx

Tue, 12 Aug 2008 05:55:45 GMT

Pete, I wish you fun in Sicily!

Pete

Sun, 3 Aug 2008 18:50:56 GMT

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.

fx

Mon, 24 Mar 2008 13:46:47 GMT

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 rag�-cheese-green peas version. Good luck when you try it, it"s a memorable dish!

Jaime Wallace

Thu, 20 Mar 2008 07:05:51 GMT

Thank you for posting this recipe: The others I have seen have been westonised and don"t really look Sicilian either.

fx

Tue, 12 Feb 2008 14:54:56 GMT

Rosario, grazie per visitare il mio blog, se mi potessi dare una ricetta di questi maravigliosi arancini di Pachino, sarei molto lieto di cucinarli!

rosario

Mon, 11 Feb 2008 06:26:05 GMT

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

fx

Tue, 22 Jan 2008 08:26:21 GMT

Thank you Stella, let me know how these dishes work for you!

STELLA VENRICK

Sat, 19 Jan 2008 22:52:33 GMT

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

Jelsia Caprio Cortese

Thu, 25 Jan 2007 07:49:49 GMT

Thank you very much. Jelsia

scips

Sat, 13 Jan 2007 09:44:12 GMT

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.