You have probably already heard of this specialty of Sicilian cuisine. Are you really sure you know the name of this delicacy?
There are two ways: masculine, Arancino, or feminine, Arancina. But which is the right one? There is no more correct answer than the other!
Now we will explain it well. The feminine form is used in Western Sicily, to be clear in the city of Palermo. The masculine form is found instead in Eastern Sicily, in the city of Catania.
Just keep this distinction in mind and you'll be on the safe side! If you talk to a person from Palermo, use “arancina“, if you talk to a person from Catania, use “arancino“.
Sicilians are very careful about this distinction, so using the correct form will prevent you from perceiving friendly dismay on the part of your Sicilian interlocutor!
Arancino, arancina…no linguistic diatribe can however obscure the goodness of this specialty of Sicilian cuisine! So, how about eating on it?
Here is the authentic recipe that you can use to win the hearts of those you invite to your home for dinner, lunch or simply a snack! At the end of the article you can find another little curiosity to know about it!
Authentic Sicilian Arancini Recipe
Ingredients:
For the Rice:
- 14 oz (about 1.75 cups) Arborio rice
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 2 oz (1/4 cup) white wine
- 2 oz (1/4 cup) Parmesan cheese, grated
- 1 large egg
- Saffron threads, a pinch
For the Filling:
- 7 oz minced meat (beef or pork)
- 1 small onion, finely chopped
- 4 oz (1/2 cup) tomato sauce
- 4 oz (about 1/2 cup) peas
- Salt and pepper to taste
For Coating and Frying:
- Breadcrumbs, as needed
- Flour, as needed
- 2 large eggs, beaten
- Vegetable oil, for deep frying
Instructions:
- Prepare the Rice:
- In a large pan, sauté the onion with olive oil until translucent.
- Add the rice and toast it lightly before deglazing the pan with the white wine.
- Once the wine has evaporated, start adding the broth one ladle at a time, allowing each addition to be absorbed before adding the next.
- Add the saffron threads dissolved in a bit of the broth to give the rice a beautiful yellow color and distinct flavor.
- Once the rice is cooked al dente and creamy, remove from heat, stir in the grated Parmesan, and let it cool. Once cooled, mix in one beaten egg.
- Prepare the Filling:
- In a separate pan, cook the minced meat with the onion until browned.
- Add the tomato sauce and peas, and simmer until thickened. Season with salt and pepper to taste.
- Form the Arancini:
- Take a portion of the cooled rice and flatten it in your hand. Place a spoonful of filling in the center, then cover with more rice, shaping it into a ball or cone.
- Roll each arancini first in flour, then in beaten egg, and finally in breadcrumbs.
- Fry the Arancini:
- Heat vegetable oil in a deep fryer or large pot.
- Fry the arancini in batches until golden brown and crispy.
- Drain on paper towels to remove excess oil.
Serve these Sicilian delicacies hot, ideally with a side of marinara sauce for dipping. Enjoy this taste of Sicily right at home!
Arancini come in two shapes: round or pointed. The shape choice is influenced by tradition and region: in Eastern Sicily, arancini are typically round like oranges. In Western Sicily, the pointed shape is preferred. Ultimately, whether round or pointed, both arancini variations are delicious and loved by many for their crispy exterior and savory filling, making them a popular choice for a satisfying snack or meal.
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